Preheat your oven to 160 degrees Celsius and line 2 large baking trays with baking paper.

Using an electric whisk, beat together the sugar and butter until it is well combined.

Add in the egg yolk, cream, and essences then whisk together well.

Mix through the flour, baking powder and salt, mixing the cookie dough until everything is roughly combined.

Tip the rough dough out onto a clean bench top and use your hands to form the dough into a smooth dough ball.

Dust your bench top, rolling pin and dough with a bit of icing sugar. Roll your dough out to approx 1 cm thick. Cut out cookies using your chosen cookie cutters and place them onto a lined baking sheet. Gather up the scrap dough and roll it out again as needed until all of the dough has been cut into cookies.

Bake your cookies in batches for approx 10 minutes. Let them cool completely before icing them.

Using an electric whisk, whisk the egg white and lemon juice together until the mixture becomes foamy. Add in the icing sugar, a little at a time, whisking constantly. When it is fully incorporated, add in your essence and food coloring and mix through. Your icing should be thick and hold an indent for 10 -15 seconds before collapsing.

Dollop a teaspoon into the centre of your cookie spread it around evenly to make a large circle in the centre of your cookie. Add sprinkles on top of the wet icing. Repeat with the remaining cookies until all of your sugar cookies are decorated.

Place your iced cookies onto a piece of baking paper and allow the icing to fully set. Once the icing is set you can store your cookies in an airtight container.

Store your cookies in a sealed container in a cool, dry place for up to 7 days.