Cream sugar and oil with your mixer, then add aquafaba (or eggs) and your vanilla extract, mixing thoroughly. Set aside.

Whisk together the flour and baking powder in a second bowl. Combine with the sugar/butter mixture in 1/3 increments.

Separate about 1/4 of the cookie dough into a second bowl. Mix about 10-20 drops of red gel food coloring into this cookie dough, until the color is consistent. Place the remaining un-colored cookie dough in the fridge until you're ready for it.

Roll the red dough to about 1/4-inch thick.

Cut out as many little red hearts with the mini heart cookie cutter as you can.

Stack each of the red heart cookie cutouts on top of each other, lining them up and painting them on each side with the aquafaba or egg white to “glue” them together.

Place the heart dough in the fridge while you work with the next steps.

Mix about 5-10 drops of green gel food coloring into the remaining un-colored cookie dough, until the color is consistent.

Roll the green dough to about 1/4-inch thick.

Place the red heart stack into the center of the rolled-out green cookie dough. 

Roll the red heart stack into the green cookie dough by kind of wrapping it over the hearts, using up all of the green dough, forming a circle of green dough around the heart stack.

Pour the red sprinkles on the parchment paper and roll your cookie dough in the red sprinkles, covering the whole roll of dough.

Place the roll of dough in the refrigerator, wrapped in the parchment paper for 2 hours.

Preheat the oven to 350-degrees. Line a baking sheet with parchment paper. Set aside.

Remove the cookie dough from the fridge and slice into ¼-inch thick slices. If you need to, you can “touch-up” the hearts a little with a damp finger.

Place cookies on the baking sheet 2 inches apart.

Bake cookies for 8-10 minutes.

Remove and allow cookies to cool completely.

Enjoy!