Ingredients:

  • 250g all-purpose flour
  • 115g unsalted butter, softened
  • 100g granulated sugar
  • 1 tbsp honey
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.25 tsp almond extract
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 340g white melting wafers
  • 2 tsp coconut oil
  • 2 drops pink gel food coloring
  • 3 tbsp rainbow nonpareils

Instructions:

  1. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes). Add the egg, honey, vanilla, and almond extract, mixing until fully incorporated and smooth.
  2. Whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture on low speed. Mix just until a dough forms—do not overmix.
  3. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  4. Preheat your oven to 350°F (175°C). On a lightly floured surface, roll the dough to 1/4 inch thickness. Use mini animal cutters to stamp out shapes. Re-roll scraps as needed.
  5. Place cookies on the prepared baking sheet. Bake for 8–10 minutes until bottoms are pale gold. Let them cool completely on a wire rack.
  6. Melt the white chocolate wafers and coconut oil in the microwave in 30-second intervals, stirring until smooth. Divide the coating into two bowls; leave one white and add pink gel coloring to the other.
  7. Using a fork, submerge each cookie into the melted coating. Lift and tap off excess chocolate. Place on parchment paper and immediately top with rainbow nonpareils. Let set for 20 minutes.