Crispy, buttery cookies surrounded by sweet, creamy white chocolate style icing.
Combine all dry ingredients in a mixing bowl. Add softened butter and vanilla, and mix until a thick dough forms.
Form dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Remove dough from the fridge and place between two pieces of parchment paper. You can also work with half of the dough at a time.
Preheat oven to 325F.
Roll dough between parchment paper to about 1/4 inch thick. Remove top layer of parchment and begin cutting into shapes using approximately 2x1 inch animal shaped cookie cutters.
Carefully place cut cookies onto a parchment lined cookie sheet.
Put the cookie sheet in the freezer for a few minutes before baking to make the dough cold again.
Bake for 5-7 minutes, just until lightly golden brown on the edges.
Cookies will still seem very soft when they first come out of the oven, but will crisp up as they cool.
Allow to cool completely.
Split white chocolate chips between two small microwave-safe bowls. Microwave in 20 second increments, stirring in between, until smooth.
Add a drop of red or pink food coloring to one of the bowls of melted white chocolate.
Frost each cookie, place on parchment or wax paper, and add sprinkles (optional) before the white chocolate dries, if desired.
Allow white chocolate to harden (you can speed up this process by placing frosted cookies in the fridge or freezer for a few minutes.)