• Add the cream cheese and butter to the bowl of the stand mixer. Beat on medium with the paddle attachment until smooth and well incorporated.
  ¾ cup butter, 4 ounces cream cheese
• Add the sugar, egg, and vanilla. Continue beating 3 minutes until light and fluffy.
  1 large egg, 1 ½ cups granulated sugar, 1 teaspoon vanilla extract
• Add the salt and flour, and mix until just incorporated. Do not overmix.
  1 teaspoon salt, 3 cups all purpose flour
• Scoop the dough out and put on a large piece of plastic wrap. Shape the dough into a rectangular disc and wrap up. Chill for 2 hours in the refrigerator.
• Preheat oven to 350℉ (177℃).
• Roll the dough out to 1/2 inch thick. Cut out your bunny shapes.
• Optional: Freeze the cut cookies (on the baking sheet or a plate, etc) for 10 minutes before baking to help hold their shape. I do this as I continue cutting, working in batches.
• Place the cookies an inch apart and baking for approximately 8 minutes, just starting to brown a little.
• Remove the cookies from the oven and let rest on the baking sheet for 5 minutes before transferring to a cooling rack. Let cool completely before decorating.

Decorating

• Divide your frosting into 4 bowls (or however many different colors you are making). Color each bowl with gel food coloring until a similar color as each corresponding sprinkle color.
  16 ounces white canned frosting, purple gel food coloring, bright pink gel food coloring, yellow gel food coloring, bright blue gel food coloring
• Cut the pointy tips off of the mini chocolate chips to make it easier to stick them in the frosting, without them falling off.
  80 mini chocolate chips
• Use a knife or offset spatula to frost each bunny. Place on a small plate.
• Add two mini chocolate chips, flat side up, to each cookie as the eyes.
• Shake the matching sprinkles all over the cookie. Lift and shake off excess sprinkles on the plate.
  3 Tablespoons purple sugar sprinkles, 3 Tablespoons dark pink sugar sprinkles, 3 Tablespoons yellow sugar sprinkles, 3 Tablespoons bright blue sugar sprinkles
• Repeat for all colors and cookies until done.
• Cookies can be stored in an airtight container for up to a week.