Prep Time: 3 Hours
Yields: 24 Cookies
Ingredients:3 cups all purpose flour
½ tsp salt
1 tsp baking powder
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 pouch Betty Crocker® White Cookie Icing
1 pouch Betty Crocker® Yellow Cookie Icing
1 pouch Betty Crocker® Red Cookie Icing
1 bottle Betty Crocker® Rainbow Sprinkle Decors
Instructions: 1. Whisk together flour, salt, and baking powder in a medium bowl. Cream butter and sugar with an electric mixer on medium speed until butter is lightened in color. Beat in eggs, one at a time, scraping the side of the bowl after each addition. Beat in vanilla extract. Turn mixer to low speed and slowly stir in flour mixture until incorporated. Split dough in half, wrap in plastic wrap, and chill for about 1 hour.
2. Preheat oven to 350°F. Remove dough from refrigerator and roll out to ¼ inch thickness. Cut out cookies and place on parchment lined cookie sheets, spaced 2 inches apart. Bake for 8-10 minutes. Cool cookies completely before decorating.
3. Use the yellow Cookie Icing to create the liner on the cupcakes. First pipe the outline of the liner with the icing and then fill in the remaining space with the yellow icing. Pipe a cherry at the top of the cupcake with the red Cookie Icing. Let cookies dry for at least 30 minutes before piping the white portion of the cupcake.
4. Once the yellow and red icings have skinned over, use the white Cookie Icing to fill in the remaining space for the cupcake’s frosting. While the icing is still wet, sprinkle on the rainbow sprinkles. Create the creases in the cupcake liner by piping lines with the yellow Cookie Icing. Let cookies dry for 4 hours before stacking.