1drop blue food colouringmake sure to use a vegan brand if preferred, or keep the glaze white
candy sprinkles of choicemake sure to use a vegan brand if preferred
In a large bowl, beat the margarine with a hand mixer for at least 2 minutes, until fluffy. Then add the sugar and vanilla and mix until incorporated.
Slowly add the flour about half at a time and mix until combined. You will have a crumbly dough mixture. Using your hands, form the dough into a flattened ball at the bottom of your bowl. Cover with plastic wrap and put in the freezer for 15 minutes.
Meanwhile, line a large baking tray with parchment paper and preheat your oven to 350 degrees F.
Place a sheet of parchment paper on your counter top and the cold dough over top. Flatten and stretch with greased hands or a greased rolling pin to approx 1/4" thick. Then using cookie cutters of your choice, make your cookies. Carefully transfer cookies to your baking sheet. Then re-roll the leftover dough, flatten again, and continue making cookies with your cookie cutters. Repeat until all the dough is consumed.
Bake for 15-18 minutes, or until edges are slightly golden. Remove from the oven and transfer to a cooling rack. Let cool completely before glazing.
Combine the icing sugar with 2 tbsp of water in a small bowl and mix well until a glaze is formed, adding another tablespoon if a thinner glaze is desired. Then add food colouring, if using and mix well.
Using a silicone brush, glaze each cookie and sprinkle with your candy of choice. Sprinkle your candies immediately after glazing while still wet so they stick well.
The thickness of your dough will determine the cooking time. If you roll your dough out thinner, the cookies will bake faster, whereas if you roll the dough thicker, they will need a little longer in the oven. Start checking your cookies around the 10 minute mark to ensure they don't burn.