Ingredients:

  • 1 cup (225g) unsalted butter, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 tsp (10ml) vanilla extract
  • 2 3/4 cups (340g) all-purpose flour
  • 2 tbsp (16g) cornstarch
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 1 cup (225g) unsalted butter, softened
  • 3.5 cups (420g) powdered sugar, sifted
  • 2 tbsp (30ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1ml) almond extract
  • Gel food coloring

Instructions:

  1. Cream the softened butter and granulated sugar together for about 2 minutes until smooth but not fluffy.
  2. Beat in the egg and vanilla extract until fully incorporated.
  3. In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until the flour streaks disappear.
  5. Turn the dough onto a lightly floured surface, shape it into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
  6. Preheat your oven to 350°F (175°C).
  7. Roll the chilled dough to 1/4 inch (6mm) thickness. Cut out bunny shapes and place them on a parchment-lined baking sheet.
  8. Bake for 8–10 minutes. Remove the cookies the moment the edges are set, but before they turn golden brown.
  9. Prepare the buttercream by beating the softened butter and powdered sugar until smooth, then mixing in heavy cream, vanilla extract, and almond extract until fluffy.
  10. Add gel food coloring as desired and pipe onto cooled cookies.