Method:

Line a large baking tray, or several smaller trays, with parchment or silicone baking mats. Set aside.

In a medium bowl, whisk together all purpose flour, baking soda, and kosher salt.

In a separate bowl or the bowl of a stand mixer, whip butter on high speed until soft and fluffy.

Add the granulated sugar and mix on high speed until well combined.

Mix in the egg and the vanilla bean paste.

Add the dry ingredients and mix on low until just combined. Use your hands to finish bringing the mixture together, forming a soft dough.

Flatten the dough into a disc and place it between two sheets of parchment.

With a rolling pin, roll to 1/4-inch thickness.

Place on a tray and transfer to the refrigerator to chill for 30 minutes.

Peel away the top sheet of parchment.

With animal cookie cutters, cut the dough. Transfer to prepared tray.

Re-roll scraps and repeat with remaining dough.

Place tray(s) in the freezer to chill for 15 minutes. (If your trays do not fit in the freezer, you can stack the cut cookies between squares of parchment and chill the stacks instead.) Meanwhile, preheat oven to 350° F / 176° C.

Bake chilled cookies in preheated oven for 10-12 minutes, or until lightly golden brown around the edges. Transfer cookies to a wire rack to cool.

Icing:

Sift the confectioner’s sugar into a medium bowl.

Whisk in the whole milk, followed by the corn syrup, vanilla extract, and sea salt.

Pour half of the icing into a separate bowl. Add a few drops of pink gel food coloring to one bowl.

Decoration:

Line a tray with parchment or wax paper. Sit a wire rack over top.

Carefully dip the tops of the cookies in the frosting, scraping gently against the rim of the bowl to remove any excess. (You can also use a butter knife or small stepped palette knife to distribute the icing evenly across the top of the cookie.)

Transfer frosted animal cookies to prepared rack, icing side up. Sprinkle with pink and white nonpareils.

Allow cookies to sit at room temperature, uncovered, until icing sets.

Store leftover cookies in an airtight container at room temperature for up to three days.