These Easter lamb cookies combine the fun of decorating with the deliciousness of classic sugar cookies. The recipe breaks down into simple steps: making the dough, cutting the shapes, baking, and decorating. Even if you don't have a lamb-shaped cookie cutter, you can create a simple template from paper and cut around it with a knife. The coconut "wool" adds both texture and flavor, making these cookies as fun to eat as they are to make.

1. Step 1: Whisking dry ingredients ensures even distribution of leavening agents.

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

2. Step 2: Creaming butter and sugar creates air pockets for tender cookies.

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

3. Step 3: Room temperature eggs incorporate more easily into the batter.

   Add the egg and vanilla extract to the butter mixture and beat until well combined, scraping down the sides of the bowl as needed.

4. Step 4: Overmixing develops gluten, resulting in tough cookies.

   Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

5. Step 5: Chilling the dough makes it easier to roll and helps cookies maintain their shape.

   Divide the dough in half, form into discs, wrap in plastic wrap, and refrigerate for at least 1 hour or up to overnight.

6. Step 6: Parchment paper prevents sticking and makes cleanup easier.

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

7. Step 7: Consistent thickness ensures even baking.

   On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness. Cut out lamb shapes using a cookie cutter or a paper template and a knife.

8. Step 8: Spacing prevents cookies from spreading into each other.

   Transfer the cut-out cookies to the prepared baking sheets, spacing them about 1 inch apart. Re-roll scraps and continue cutting until all dough is used.

9. Step 9: Cookies will continue to firm up as they cool.

   Bake for 8-10 minutes until the edges are just beginning to turn golden. Do not overbake.

10. Step 10: Cooling on the sheet first prevents breakage when transferring.

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

11. Step 11: Corn syrup creates a shiny finish on the frosting.

    For the frosting, mix powdered sugar, milk, and corn syrup (if using) in a bowl until smooth. Add more milk if too thick or more powdered sugar if too thin.

12. Step 12: Apply coconut while frosting is wet so it adheres properly.

    Spread white frosting on the body of each lamb cookie, leaving the head and legs unfrosted. While the frosting is still wet, sprinkle with shredded coconut to create a woolly texture.

13. Step 13: A little frosting goes a long way as edible glue.

    Use a small amount of frosting as glue to attach mini chocolate chips for the eyes and nose on each lamb's face.

14. Step 14: Complete setting prevents smudging when stacked or packaged.

    Allow the frosting to set completely, about 1-2 hours, before serving or storing.

Store cookies in an airtight container at room temperature for up to 1 week. For best results, place parchment paper between layers if stacking. You can prepare the dough up to 3 days in advance and keep it refrigerated, or freeze the dough for up to 3 months. Unfrosted cookies can also be frozen for up to 3 months.