1. • Preheat oven to 350 degrees.
   • Start by creaming together your butter and sugar in your electric mixer with the paddle attachment.
   • Once butter and sugar is light and fluffy, add in egg and Princess Cake & Cookie emulsion, mix until combined.
   • Add in your baking powder, then add flour 1 cup at a time. Mix well each time you add flour.
   • When you’ve added your last cup of flour, the dough may be stiff. You may need to take it out of your bowl and mix by hand.
   • Once dough is completely combined, lightly dust a clean work surface with flour and roll out your dough. I like to work with about 1/4 of the dough at a time. If you work with too much at one time it will be difficult to roll out.
   • Roll dough to about 1/4-1/2 inch thickness and cut with bunny cookie cutter.
   • Transfer to baking sheet, and bake for 6-7 minutes, depending on oven and preference. I never bake mine longer than 7 minutes. If the edges are starting to turn golden brown you’ve baked a little too long!
   • Cool completely before decorating

For the Frosting:

• Cream together butter and marshmallow creme
• Add Vanilla extract, mix until combined.
• Add in powdered sugar, 1 cup at a time, alternating with a little bit of the milk each time
• Once all the powdered sugar is mixed in, mix on high for 1-2 minutes until icing is light and fluffy
• Once the frosting is made, divide into three bowls. Using the three bowls, add a different food dye into each bowl, making three colors of icing. Place each colored icing into a piping bag. If you do not have any, you can easily use ziplock bags. You could also spread icing with a knife.
• Top each cookie with the marshmallow buttercream. After frosting the cookie, dip cookie into the sugar sprinkle of the same color.
• Frost and dip all the cookies – and enjoy because you just made something SO cute and it was simple! Even the most novice of cookie decorators can make these 🙂 Enjoy!