Beat together the butter and sugar until smooth and creamy.
Add the egg and vanilla and beat to combine.
Add the flour, baking powder, and salt. Beat until a soft dough forms.
Separate the dough into two balls and flatten each ball into a disk. Wrap with plastic wrap and chill for at least 4 hours or up to overnight.
When ready to bake, preheat the oven to 350 degrees.
Roll out the dough until it’s around 1/8th inch thick. Use a bunny cookie cutter to cut out the dough and place them on a parchment paper lined baking sheet.
Bake the cookies in the preheated oven for 10 to 12 minutes, until the cookies are just beginning to brown on the edges.
Allow the cookies to cool on the baking sheet for five minutes, then transfer to a wire cooling rack to cool completely.
When the cookies are cool, prepare the icing by beating together the butter, marshmallow crème, and vanilla extract until fluffy.
Add half the powdered sugar and one tablespoon of heavy cream. Beat to combine
Add the remaining powdered sugar and beat until smooth. Add more cream as needed to thin the frosting.
Separate the frosting into three bowls and add pink, yellow, and blue food coloring to each bowl. Stir until the coloring is fully mixed into the icing.
Transfer each color to a piping bag and pipe the icing onto the cookies.
Pour the sanding sugar onto a plate and dip the cookies into the sugar.
Finish decorating each cookie by adding eyes and a nose with the black gel icing.
Keyword easter cookies
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