Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
Add vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together until smooth.
Add plain vegan yogurt, soy milk and vanilla extract and mix in.
In a separate bowl add all purpose flour, baking powder, baking soda and salt and mix together.
Add the dry ingredients in with the wet and mix in with a spoon.
Break off pieces of the dough and roll them into balls and place them evenly onto the parchment lined baking sheets.
Flatten the balls gently with your fingers. If your fingers stick to the dough, wet them with cold water.
Place into the oven and bake for 8-10 minutes until pale on top but lightly golden brown on the bottoms.
If they puff up while baking, use the base of a glass to flatten them gently as soon as they come out of the oven warm and soft.
Prepare your buttercream frosting by adding the vegan butter, powdered sugar, vanilla extract, soy milk and food coloring to the bowl of your stand mixer and starting at slow speed, gradually increase speed until the frosting is thick and smooth.
When the cookies are completely cooled, generously spread on the frosting and top with sprinkles.