For the Cookies:

1. In a large mixing bowl, mix the flour, baking powder, and sweetener together.
2. Add the prepared egg replacement, vanilla extract, and cubed cold butter. Mix everything together and then knead with your hands to break up the butter, until everything is combined. Add teaspoons of milk is needed to get the dough hydrated.
3. Chill the dough for 30 minutes to 1 hour in the fridge, while you preheat the oven to 350°F.
4. Roll the chilled dough out between parchment paper to about 1/4 inch thickness.
5. Use a tree-shaped cookie cutter to cut out as many trees as possible with the dough. Reroll the dough as needed.
6. On a parchment paper or Silpat lined baking sheet, space out the cookies and bake them in the preheated oven for about 10 minutes, until they are just golden around the edges.
7. Remove the cookies and let them cool for 1 to 2 minutes on the baking sheet before cooling completely on a wire rack.

For the Icing & Decorations:

1. In a bowl, add the powdered sugar and 2 tablespoons of water. Mix together until you get a thick but drizzly icing. Add more powdered sugar if it is too runny. Add more water if it is too thick.
2. Now add the vanilla (and corn syrup if using) and just enough green coloring to achieve a nice vibrant evergreen.
3. Use an icing decorator or small squeeze bottle to first outline the cookie and then flood the cookie with icing to fill or simply use the back of a spoon to spread the icing on the cookies.
4. Before the icing dries, add your sprinkle decorations.
5. Allow the cookies to set before enjoying or storing in an airtight container for up to 2 weeks.