Cream together granulated erythritol and butter.
Beat in vanilla, eggs, baking powder, salt, and flour.
Chill for 20-30 minutes, then roll out to 1/8" to 1/4" thick. (Use baking mat, parchment paper, or extra flour to prevent sticking. I personally roll it between 2 sheets of parchment paper and then leave it there for cutting. It doesn't stick!)
Use cookie cutters to cut your shapes and carefully transfer to pan. I use silicone baking mats to prevent sticking.
Bake at 375 for 8-10 minutes. Let them cool for a few minutes before attempting to remove them from the baking sheet.
For the frosting, combine 6 tbsp butter, 1/4 cup coconut milk, almond extract, and powdered erythritol.
Add dye and frost cookies once they're cooled.