1/2 cup (1 stick) vegan butter, softened
2 1/2 - 3 cups powdered sugar
1/2 tsp vanilla
1/2 tsp non-dairy milk or creamer if needed
Add softened butter to a mixing bowl and beat until light and fluffy. Add vanilla and powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in 1/2 teaspoon of milk to thin if needed. You want this frosting to be pretty thick so it will hold its shape on the cookies. To add natural food coloring, finely grate a raw beet into a clean dish towel and then squeeze it over the frosting and stir in. Or, use turmeric, pomegranate juice, kale juice or spirulina. Start with very tiny amounts to get to a color you like. Once cooled, frost cookies and top with sprinkles (optional). Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage (up to several weeks).