In a large mixing bowl, cream together ½ cup of softened unsalted butter and ¾ cup of powdered sugar-free sweetener until smooth and fluffy. Add in two room-temperature eggs and a teaspoon of vanilla extract, mixing until fully combined.

Cover the bowl with plastic wrap and transfer it to the refrigerator. Allow the dough to chill for about 20 minutes.

Preheat your oven to 350°F (175°C). After chilling, scoop out the dough using a tablespoon or cookie scoop and place the balls onto a lined baking sheet about 2 inches apart. Gently flatten them with the palm of your hand for an even shape. Bake for 7 to 10 minutes, or until the edges are lightly golden and the centers appear set.

Once baked, allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

In a medium bowl, beat together ½ cup of softened unsalted butter and 1 cup of powdered sugar-free sweetener until creamy. Add natural pink food coloring powder if desired. Mix until smooth and spreadable.

Once cooled, generously frost each cookie using a knife or offset spatula. Optionally decorate with sprinkles.