Sift dry ingredients (flour, baking powder, salt) in one bowl

With an electric mixer, beat butter, egg, sugar, and vanilla on medium speed. Slowly add dry ingredients and mix until cookie dough forms.

Form a cookie dough sphere and wrap it with plastic. Refrigerate for one hour.

Remove from fridge and let sit for 5 minutes.

Preheat oven to 325 degrees and line a baking sheet with parchment paper.

Roll cookie dough on a floured surface. Cut into circles with a cookie cutter.

Place each cookie on a lined baking sheet, about an inch apart. Bake for 12-14 minutes and cool on a wire rack.

Beat butter, icing sugar and milk with an electric mixer (starting at the lowest speed, making your way up to the highest). These ingredients will make up your buttercream frosting.

Tint the buttercream with violet gel food colouring and mix until buttercream is completely coloured.

Roll white fondant into 1-inch spheres. Roll each sphere into long strips (about 3-4 inches long) then fold slightly. Start wrapping both ends and twist: this will form your unicorn horn.

Brush with silver food dust.

With an offset spatula, frost each cookie.

Top with sprinkles and one fondant horn.

Your Unicorn Cookies are ready to eat.