• Preheat the oven to 350° F (180° C) and spray a 9x13 pan with non-stick spray. Set aside.
• In the bowl of a stand mixer, or with an electric hand mixer, cream together the margarine and powdered sugar until smooth and creamy.
  1 cup (222g) margarine**, softened, 1 1/4 cup (134g) powdered sugar
• Scrape down the sides and add the egg, vanilla, and butter extract. Mix on a high speed until everything is mixed evenly and the mixture is creamy and smooth.
  1 egg, 1 tsp vanilla extract, 1/2 tsp butter extract
• Next, add the cake flour, baking powder, and salt. Mix until a soft dough forms.
  2 1/2 cups cake flour, 1 tsp baking powder, 1/2 tsp salt
• Take the dough and spread into the bottom of the prepared 9x13 pan. I like to use an offset spatula to make it easier.
• Bake at 350° F (180° C) for 12-15 minutes or until the cookie base has puffed up and they no longer look glossy in the center. They will be soft and feel undercooked if you tap the top of the bars. As long as they are not glossy on top, pull them out of the oven to ensure they are not overcooked.
• Allow the cookie bars to cool completely before frosting.

Sugar Cookie Frosting

• To make the frosting, use your stand mixer or electric hand mixer to cream the margarine until smooth.
  1/2 cup (111g) margarine**, softened
• Alternate adding in 1/2 cup of powdered sugar and then just a tiny splash of heavy cream, mixing until the powdered sugar is completely mixed in with the margarine.
  3 cups (321g) powdered sugar, 1/4 cup (60mL)(approximately) heavy whipping cream
• Repeat this step until all of the powdered sugar has been added. Your frosting should stay thick throughout this process.
• Mix in the vanilla extract and butter extract until combined.
  2 tsp vanilla extract, 1/4 tsp butter extract
• You can now slowly add more heavy cream to the mixture to thin the frosting to your desired consistency.
• Use gel food coloring to dye the frosting your desired color. I typically use pink.
• Frost the cookie bars evenly (again, I like to use an offset spatula!) and then add sprinkles to the top of the frosting immediately.
• Enjoy! Store in an airtight container for up to 4 days or in the freezer for up to 3 months.