• In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and sugar.
• While the mixer is on low speed, add the almond extract and eggs one at a time.
• Scrape down the sides of the bowl as needed so that the eggs and sugar/butter mixture fully combine.
• Turn the mixer off and add the dry ingredients (flour, salt, and cornstarch).
• Mix on low until the dough starts to come together. While on low, slowly pour in your sprinkles.
• Scrape the dough out of the bowl and onto parchment paper. Use another sheet of parchment paper and place on top of the dough. Use your rolling pin to roll out the dough between the two sheets of parchment paper. I like to roll my dough to 3/8 “
• Place the dough in the refrigerator for at least an hour.
• When you are ready to bake your cookies, preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• On a lightly floured surface, cut out your desired spring shapes (bunny cookies are so perfect for spring!) and place on the lined baking sheet at least 1 inch apart. Gather the dough scraps and re-roll the dough to cut out more shapes and use up all the cookie dough.
• Bake for 12-14 minutes or until the edges look set and the tops of the cookies are no longer shiny.
• Remove from the oven and let them sit on the baking sheet for 3-5 minutes before transferring them to a cooling rack.

Icing the Cookies

• To make the royal icing, use a small bowl and whisk together the meringue powder, water, and almond extract. Slowly add the powdered sugar. Add more or less powdered sugar to reach a decorating consistency. You do not want it to be watery or too thick. A good consistency would be a little thicker than corn syrup.
• Use gel food coloring to color the icing how you would like. In the pictures I used pink, yellow, and blue. You only need to add a tiny bit at a time. I use a toothpick to add little drops. Mix until you reach the shade you like.
• Put your icing in a piping bag and tie closed.
• Cut a small hole in the tip of your icing bag and outline the edge of your cookies. Let them dry for a few minutes.
• When you are ready to fill in your cookies, cut the hole in the piping bag bigger to cover the cookie in icing. You can use a toothpick to even it out.
• Set your decorated cookies aside and let dry. You want the tops of the cookies to harden so that the icing does not crack. This will make a smooth royal icing.
• Once the cookies are completely dry, you can use black colored icing or an edible food pen for the eyes and nose. Enjoy your adorable Easter sugar cookies!