Sprinkle Bunny Sugar Cookies
These cookies are the best roll & cut sugar cookies! They're easy to make, require only a little chilling time and don't spread in the oven.
Servings: 24 cookies
Ingredients
For the cookies:
- 1 cup salted butter room temperature
- 1 cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp corn starch
- ½ tsp kosher salt
- ¾ cup rainbow sprinkles
For the frosting:
- ½ cup salted butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp kosher salt
- ½ cup white nonpareil sprinkles
Instructions
For the cookies:
- Preheat the oven to 350°. In the bowl of a stand mixer beat butter, sugar and vanilla over 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 over mix! Remove the bowl from the mixer and use a spatula to fold the sprinkles into the dough.
- Lightly flour a counter and roll the dough to be about ¼ inch thick. Cut out bunnies and place on a cookie sheet lined with parchment paper and chill for 30 minutes, or up to 24 hours. When ready to bake, place on a cookie sheet lined with parchment paper about 1 inch apart. Bake for 10 minutes or until the edges are set. Remove from the oven and allow to cool on the pan for 5 minutes before transferring to a cooling rack.
For the frosting:
- In the bowl of a stand mixer, or using a hand held mixer, beat all of the ingredients on medium high speed until smooth, about 2 minutes. Add frosting to a piping bag fitted with a round tip (or cut the end of the bag)
For assembly:
- Once the cookies have completely cooled, dot about 1 teaspoon of frosting on the bottom of the cookies for the tail. Dip in the bowl of white nonpareils.