Sprinkle Bunny Sugar Cookies
Servings 24 cookies
Ingredients
#### For the Cookies:
- – 1 cup salted butter room temperature
- – 1 cup granulated sugar
- – 1 egg room temperature
- – 1 teaspoon vanilla extract
- – 3 cups all-purpose flour
- – 1 1/2 teaspoons baking powder
- – 1 teaspoon corn starch
- – 1/2 teaspoon kosher salt
- – 3/4 cup rainbow sprinkles
#### For the Frosting:
- – 1/2 cup salted butter room temperature
- – 2 cups powdered sugar
- – 1 teaspoon vanilla extract
- – 1/2 teaspoon kosher salt
- – 1/2 cup white nonpareil sprinkles
Instructions
#### For the Cookies:
- Preheat the oven to 350°F. In a stand mixer bowl, beat butter, sugar, and vanilla on medium-high speed for 3 minutes until light and fluffy.
- With the mixer on low, add the egg, flour, corn starch, baking powder, and salt until just combined. Do not overmix! Fold in the sprinkles using a spatula.
- Lightly flour a counter and roll the dough to about 1/4 inch thick. Cut out bunny shapes and place them on a parchment-lined baking sheet. Chill for 30 minutes, or up to 24 hours.
- When ready to bake, place the cookies about 1 inch apart on a parchment-lined baking sheet. Bake for 10 minutes or until the edges are set. Cool on the pan for 5 minutes before transferring to a cooling rack.
#### For the Frosting:
- In a stand mixer bowl, or using a hand mixer, beat all the frosting ingredients on medium-high speed until smooth, about 2 minutes. Add the frosting to a piping bag fitted with a round tip (or cut the end of the bag).
#### For Assembly:
- Once the cookies are completely cooled, dot about 1 teaspoon of frosting on the bottom of each cookie for the tail. Dip the frosted tail in a bowl of white nonpareils.