• Preheat oven to 350 degrees
• Spray your mini cupcake pan and set aside
• Using a standing mixer, cream together the butter and sugar until light and fluffy
• Beat in the egg, egg yolk and vanilla until combined
• In a medium bowl, using a whisk, mix together the flour, salt, baking powder, baking soda and cornstarch together.
• Gradually mix in the dry ingredients with the wet ingredients
• Once the dough has forms, mix in the sprinkles
• Using the ice cream scooper, scoop out some dough into your hands and roll it into a ball
• Place dough ball into cupcake pan and lightly push down
• Repeat step with remaining dough
• Bake in the oven for 8-10 minutes or until lightly golden brown
• Let cookies cool completely

Vanilla frosting Directions

• Using a standing mixer, combine the butter, powder sugar, vanilla, and heavy whipping cream.
• Mix the frosting until combined and stiff
• Scoop the icing into a piping bag
• Pour your easter sprinkles into a bowl and separate the egg from the green sprinkles
• Pipe a small amount of frosting onto the cookie cups
• Using a butter knife spread the icing onto the top of the cookie cups
• Dip the cookie cups into the green sprinkles
• Place a wilton transfer into the middle of the cookie cup
• Randomly add a few egg sprinkles around the easter transfer
• Let sit for about 30 minutes to dry.
• Enjoy!