Preheat oven to 350F, line a baking sheet with parchment paper and set aside. In a medium bowl whisk all-purpose flour, sea salt, baking soda and baking powder. Set aside. In the bowl of a stand mixer cream together sugar and softened butter for about 2 minutes. Scrape down the sides of the bowl to ensure everything is mixed well. Mix pure vanilla extract and Greek yogurt to the batter just until combined. Add dry ingredients and mix for one minute.

Using a 3-tablespoon cookie scoop, place rolled balls at least 1 1/2 inches apart on your lined baking sheet as they will spread. Bake for about 10 minutes or until the edges start to get golden. Repeat on a cool baking sheet until all your dough is used up. Cool fully then start your frosting.

In the bowl of a stand mixer with a paddle attachment, add icing sugar and butter and cream together until smooth. If you want a slightly lighter, slightly thinner frosting add up to 1 tablespoon of milk, adding 1 teaspoon at a time (I added 1 full tablespoon). Add orange food coloring and mix again until fully incorporated.

Generously add about 2-3 tablespoons of frosting and spread over cooled cookies with an offset spatula. Add any Halloween sprinkles desired (note: you will want to lightly press them in or place your sprinkles on a shallow plate and dip with light pressure to adhere).