1. Preheat oven to 350°F and line 2 rimmed baking sheets with parchment paper.

2. Whisk the flour, baking powder, baking soda and salt together in a large bowl until combined. Beat the sugar and butter together in a large bowl, using a hand mixer or stand mixer, until light and fluffy, about 3-4 minutes. Beat in vanilla until combined.

3. Add the flour mixture and Ripple Original Plant-Based Milk in 2 alternating additions, beating well between each addition, until just combined. Cover bowl with plastic wrap and refrigerate for 30 minutes.

4. Portion dough with a 1-ounce portion scoop onto prepared baking sheets, about 2-inches apart. Bake, 1 baking sheet at a time, and rotating baking sheet halfway through, until edges of cookies are set and light golden-brown, 11 to 14 minutes. Repeat with the remaining baking sheet. Transfer cookies to a wire rack and let cool completely.

5. Place chocolate in a microwave-safe bowl. Microwave on high in 30-second increments, stirring between each increment, until melted and smooth. Transfer to a piping bag, and cut off a small tip. Pipe 2 dots near the center of each cookie to resemble eyes. Pipe 2 antlers above the eyes. Pipe a small dot below the eyes and top with a candy bean to resemble a reindeer nose. Store in an airtight container until ready to serve.