• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.
• Preheat oven to 350℉/180℃.

SUGAR COOKIES PREPARATION

• In a mixing bowl, whisk the all-purpose flour, together with the baking powder and sea salt. Set aside.
  6.70 oz all-purpose flour, 1 tsp baking powder, 1/4 tsp sea salt
  
• In a separate mixing bowl, using an electric mixer, cream the softened butter together with the sugar. About 2 minutes.
  3.52 oz granulated sugar, 4 oz butter
  
• Add the egg and vanilla bean paste. Mix until combined.
  1 egg, 1 tsp vanilla bean paste
  
• Fold in the dry ingredients until just combined.

  NOTE: The dough will be a little sticky – don’t worry.
  
• Using a 4-Tablespoon ice cream scoop, scoop and roll the cookie dough

  Place them about 2-inch | 6 cm apart on the prepared baking sheet.

  Use the palm of your hand to gently flatten them each slightly.
  

BAKE!

• Bake for 12 minutes at 350℉/180℃. (Every oven heats differently, monitor your cookies from 10 minutes). It is ready when they have puffed up, the top staying soft and the base lightly golden.

  Allow the cookies to cool completely on a wire rack before decorating.
  

BUNNY PAWS PREPARATION

• While the cookies cool, prepare the bunny paws.

  Cut about 6 marshmallows in half then place them onto a cookie sheet fitted with parchment paper.

  NOTE: You can cut more to practice your rabbit paws as well :)
  6 Large Marshmallows
• Add the white chocolate and coconut oil to a microwave-safe bowl. Microwave in 15-20 second intervals, stirring well between each interval, until fully melted. Whisk in the pink food coloring and adjust colors as desired.

  Place the melted chocolate in a piping bag.
  2 oz white chocolate chips, 1/2 tsp coconut oil, pink food coloring
• One marshmallow half at a time, pipe the paws with three pads on top and one larger pad on the bottom. Use the pictures as a reference. Repeat this step until each paw is decorated, then let the chocolate set completely in the fridge.
  

VANILLA BUTTERCREAM FROSTING

• To make the buttercream, cream the butter together with an electric mixer until smooth.

  Add the powdered sugar, vanilla bean paste and sea salt.

  Gradually add one tablespoon of heavy cream at a time until the buttercream starts to come together.

  Use a silicone spatula to scrape the sides and bottom of the bowl as you mix.
  2 oz butter, 7.40 oz powdered sugar, 1 tsp vanilla bean paste, 1/8 tsp sea salt, 1-2 Tbsp heavy cream
  

ASSEMBLY

• Once the cookies have completely cooled down, use a silicone spatula to spread about 1-2 tablespoons of buttercream on top of each cookie.

  Place the frosted cookie down in a shallow dish of clear sugar sprinkles. Coat the surface of the cookie completely.
  1/4 cup clear sugar sprinkles
  
• Place two small dollops of the extra frosting on the bottom sides of the cookie then place the marshmallow feet with the paws facing up on top.

  Lastly, pipe a small swirl of buttercream above the paws to make a tail. Repeat these steps for each cookie. Enjoy & Happy Easter!

  NOTE: These cookies are best when stored in a metal tin box and refrigerated up to 3 days.