Sugar Cookie Dough

1. Preheat your oven to 350 degrees Fahrenheit.  
2. Cream butter, vanilla and almond extracts, and sugars together in your mixing bowl for 3 minutes.
3. Stop the mixer and add salt, baking powder, as well as your eggs and flour. Mix for about 2 minutes on medium speed. Dough will initially look crumbly but pull together. 
4. Roll the dough into a ball on a clean, flat, floured surface. I like dividing half at a time and rolling it out to about ¼ inch before pressing the cookie cutters into the dough. 
5. Use a spatula to lift and transfer dough onto ungreased aluminum baking sheets, with about 2 inches between each of them. Bake for 11-14 minutes (longer time for larger cookies, shorter for small ones).
6. Transfer them to cooling racks after they’ve sat on the baking sheets 5 or so minutes outside of the oven and are firm enough to handle. 

Buttercream Frosting

1. Combine unsalted butter, powdered sugar, almond and vanilla extracts, heavy cream, and salt in mixing bowl. Beat with electric mixer in very short bursts to avoid confectioners’ sugar flying everywhere before you increase the mixer speed to high for about 3 minutes.
2. Taste test. Add splash of lemon juice if too sweet.
3. Spend 3-4 minutes dragging the spatula from the middle of your bowl to its edges to achieve nice, smooth frosting. 
4. Divide buttercream. To keep it simple, I used pink and white gel food coloring, along with a bit of green for small accents. After mixing each color, put them into separate piping bags, leaving some white in your mixing bowl for backup.

Cookie Assembly

1. Load buttercream into piping bags, fitted with a small open round or open star tips (like Wilton #14 or #16). For my green leaves, I used #352.
2. With the narrow end of the tip pointing outward, squeeze frosting from your piping bag into the area of the bunny's ears to form the pink underside. As you continue to apply pressure, lift the piping bag slightly, and then release the pressure to create each design. Do this at a 45-degree angle.
3. Grab your piping bag of white frosting to trace around your bunny's ears. Continue piping and filling in each cookie by creating lines of frosting back and forth across each cookie.
4. As a last step, use accent colors link pink and green to add details around each bunny's neck.