For the Cookies

Preheat the oven to 350F and line two cookie sheets with parchment paper or silicone mats.

Mix the flour and baking soda in a bowl and set aside.

Cut the cold butter into 1-inch bits and mix in a stand mixer with a paddle attachment. Add in the sugar and mix until it's light and fluffy. Beat in the egg and extract.

Gradually add in the flour 1 cup at a time until it's just combined. Scrape down the sides of the bowl. The mixture will be thick and crumbly.

Transfer the dough to a large piece of plastic wrap. Cover it with a second piece of plastic wrap and press/roll out to ⅛" thickness. Cut out your giant Easter Egg shape and place them on to the cookie sheet. Place the cookie sheet into the freezer for 15 minutes, then bake for 12-15 minutes. Cool on the sheet for two minutes then transfer to a cooling rack.

When all the cookies are baked and cooled, it's time to decorate.

For the Frosting

Prepare your buttercream. Mix the butter on medium speed until smooth and blended. Gradually add in the powdered sugar and vanilla. Add the milk as needed to smooth the frosting and thin it your desired consistency. 

Divide frosting into three containers and tint with food coloring. Transfer to prepared piping bags.

Decorate the Cookies

Place a dollop of frosting on the cake platter and attach the bottom cookie. Pipe out big dollops of frosting to cover the cookie. Top with a second cookie and repeat frosting dollops. 

Add desired Easter candies and any flowers if desired. 

Cover if not serving immediately.