• Preheat oven to 350 F and prepare a 8x8 inch pan with parchment paper. In a large bowl, beat the room temperature butter, cane sugar and brown sugar with a handheld mixer on high until light and fluffy. Add in the vanilla and continue mixing until combined.

  In another bowl, stir together the gluten free baking flour, tapioca flour and baking soda until combined. Slowly add the flour mixture to the butter mixture and mix until a dry dough forms. Add in the almond milk one tablespoon at a time until the dough comes together. Fold in the sprinkles.

  Press the dough evenly into the bottom of the pan and bake for 18-22 mintues and golden brown. Let cool.

frosting

• In a bowl, beat the butter until light and fluffy. Add in half of the powdered sugar and mix until smooth. Add in the almond milk and then the remaining powdered sugar and continue mixing until the frosting comes together. Add in food coloring if desired. Spread the frosting over the sugar cookie and finish with sprinkles. Cut into bars and serve. Cover and chill bars when not serving.