Preheat your oven to 325°F. While it heats, sift together the flour, corn starch, baking powder, and lemon zest in a medium bowl—sifting removes lumps and aerates the dry ingredients for a more tender cookie. Set this dry mixture aside. Have your egg at room temperature (about 70°F), as this helps it incorporate smoothly into the butter mixture and creates a lighter, fluffier dough.

In a large mixing bowl, beat together the butter, shortening, and sugar on medium-high speed for 3-4 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air into the fat, which helps the cookies rise and creates a tender crumb. Scrape down the bowl occasionally to ensure everything is evenly combined.

Add the room-temperature egg, vanilla, and almond essence to the creamed mixture and beat on medium speed for 1-2 minutes until well combined and the mixture looks smooth. I like using both vanilla and almond essence together—the almond adds a subtle, sophisticated flavor that makes these cookies feel special without being overpowering. Make sure there are no streaks of egg or almond essence visible.

Add the dry ingredient mixture from Step 1 to the wet mixture in 2-3 additions, mixing on low speed after each addition just until combined. Stop as soon as no dry streaks remain—overmixing develops gluten and can make cookies tough. The dough should be soft and moldable but not sticky. If it seems too soft to work with, refrigerate it for 15-20 minutes until it firms up slightly.

On a lightly floured surface, roll the dough to 1/4-inch thickness (thinner cookies will be crispier, thicker ones chewier—choose based on your preference). Cut into bunny shapes using cookie cutters and place them on parchment-lined baking sheets, spacing them about 1 inch apart. Bake at 325°F for 9-10 minutes until the edges are set but the cookies are still pale—they should not brown significantly. Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before decorating.

While the cookies cool, prepare the frosting. In a clean mixing bowl, beat the softened butter (not melted) on medium speed for 1-2 minutes until it's creamy and light. Gradually add the sifted powdered sugar in 3-4 additions, mixing on low speed after each addition to prevent powdered sugar from flying everywhere. Once all the sugar is incorporated, add the vanilla essence and milk one tablespoon at a time, beating on medium speed between additions until you reach a smooth, spreadable consistency. I always sift my powdered sugar before using it—this prevents lumpy frosting and gives you a silkier final result.

Transfer the frosting to piping bags fitted with small round tips or star tips for textured ears. Pipe frosting onto the cooled cookies from Step 5 to create bunny features—fill in ears, create a face, and add any other decorative details. Press sugar sprinkles onto the frosting for color and texture, and use black sugar pearls for eyes to bring your bunnies to life. Let the frosting set at room temperature for 30 minutes before serving or storing.