Mix soy milk and ground flaxseed in a small bowl. Set aside to gel.
Place sugar and lemon zest ina bowl and use your fingers to mix the lemon zest into the sugar.
Combine melted butter and cashew butter in a large mixing bowl.
Add lemon sugar and mix to combine.
Stir in flax mixture and almond extract. Mix until well combined.
Add flour, baking soda, and baking powder. Mix until a dough forms and no dry flour is left.
Stir in sprinkles. Don't mix too vigorously or you might break the sprinkles.
Cover and transfer the dough to the fridge to chill for at least 30 minutes (up to 24 hours).
Preheat the oven to 350°F and take the dough out of the fridge.
Scoop about 2 tbsp of dough and roll into balls (you can roll them in sprinkles to make them more visible and colorful on top). Place 2-inches apart on a baking sheet and gently flatten the tops to form thick discs.
When the oven is ready, place the cookies in the oven and bake 7 minutes. Take the cookies out of the oven and bang the pan on the counter once (this helps flatten the cookies and create that characteristic crackly top). Bake another 3 minutes, then bang the pan on the counter again.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.