edients – In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Cream the Butter & Sugar – Using a stand mixer with a paddle attachment (or a hand mixer), beat the butter until smooth. Add sugar and continue beating until light and fluffy.

Combine Wet & Dry Ingredients – Mix in the egg and vanilla until fully incorporated. Gradually add the flour mixture, one cup at a time, mixing until just combined. Gently fold in pastel sprinkles.

Chill the Dough – Divide the dough into two large balls, wrap in plastic wrap, and flatten into thick disks. Refrigerate for at least one hour or overnight.

Roll & Cut the Cookies – Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll out the chilled dough between plastic wrap (or on a lightly floured surface) to ⅓-inch thickness. Use a bunny-shaped cookie cutter to cut out cookies and place them on the prepared baking sheet.

Bake & Cool – Bake for 8-10 minutes or until edges are just lightly golden. Let cookies cool on the sheet for a few minutes before transferring to a wire rack.

Dip in Chocolate – Melt chocolate chips in a microwave-safe bowl for 60 seconds, stirring until smooth. If needed, add a teaspoon of vegetable shortening for a smoother consistency.

Decorate – Dip each cooled cookie partially in melted chocolate, then sprinkle with extra pastel sprinkles. Place cookies back on the wire rack until the chocolate sets.