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

In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 minutes.

Beat in the egg and vanilla extract until fully combined.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.

Divide the dough in half, shape into discs, wrap in plastic wrap, and chill for at least 1 hour.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Roll out dough on a lightly floured surface to 0.25-inch thickness. Cut into Easter shapes using cookie cutters (bunnies, eggs, chicks).

Place cookies 1 inch apart on prepared baking sheets. Bake for 10–12 minutes, or until edges are lightly golden.

Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

For the frosting, beat softened butter until creamy. Gradually add powdered sugar, vanilla, and milk. Beat until smooth and fluffy.

Divide frosting into small bowls and tint each with a different pastel food coloring.

Frost cooled cookies and decorate with sprinkles. Let frosting set before serving.