1. Add the butter and sugar to a large mixing bowl and mix on high speed until light and fluffy. Add the egg and vanilla extract and mix in well. Mix the flour with baking powder, and salt and add to the mixing bowl and mix/knead until a nice dough comes together. Wrap in plastic wrap and place in the fridge for 2 hours (or overnight).

 

2. Preheat the oven to 350°F (180°C). Line a baking sheet with baking parchment and set aside. Roll out half of the dough (keep the rest in the fridge) on a floured surface – about 1/4 inch (0,6cm) thick. Use two different sized round cookie cutters (the large one about 2.7 inches/7cm) and cut out donut shaped cookies, make some of them with bite marks on the side if you like. Place on the prepared baking sheets and bake for 9-10 minutes. Take out of the oven and let cool down a bit on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough.

 

3. For the icing mix the confectioners’ sugar with the vanilla extract and 1-2 tablespoons of the heavy cream until smooth. The icing should be quite thick for the outlines. Add some food color and mix in until evenly colored. Fill some of the icing into a piping bag with a small round tip and draw the outlines for the frosting onto the cookies. Add the remaining frosting back to the bowl and mix with some more heavy cream – the icing should be a little bit less thick this time. Ice the cookies inside the drawn borders – use a toothpick to correct any flaws in the frosting – and sprinkle with some rainbow sprinkles. Let dry.