In a large mixing bowl, beat together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes.

Add in 1 large egg and 2 teaspoons of vanilla extract to your creamed mixture, beating until well combined.

Gradually pour in 1 cup of cream soda while mixing on low speed, ensuring a smooth and combined dough.

In a separate bowl, whisk together 2 and ½ cups of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt.

Divide the dough into two equal discs, wrap each in plastic wrap, and chill in the refrigerator for at least 1 hour.

Preheat your oven to 350°F (175°C) while the dough chills.

Scoop tablespoon-sized portions of dough and place them 2 inches apart on the prepared baking sheet. Bake for 8-10 minutes.

While the cookies cool, beat together ½ cup of softened butter, 2 cups of powdered sugar, and 2 tablespoons of heavy cream until fluffy.

Divide the icing into two bowls, adding red gel food coloring to one and gold to the other, and create swirls on each cooled cookie.

Allow the decorated cookies to set for a few minutes before serving.