In a large bowl, whisk together sugar and egg until creamy.

Add softened butter and vanilla extract. Mix until all ingredients are well-combined and set aside.

In a smaller bowl, sift together dry ingredients: flour, baking powder and salt.

Slowly add dry ingredients into wet ingredients and mix until cookie dough takes form.

Roll cookie dough into a large sphere and wrap in plastic. Refrigerate for at least one hour.

Once hour is up, remove from fridge and let sit.

Line a cookie sheet with parchment paper and set aside. Preheat oven to 375 degrees F.

Dust a clean working area with a/p flour and roll out dough so that it’s about a quarter of an inch thick.

Using a round cookie cutter, about 2 inches in diameter, cut out 12 circles out of the cookie dough. Place each one gently on lined baking sheet. Save any remaining cookie dough and refrigerate.

Bake cookies for about 6 to 9 minutes or until edges are light golden brown. Cool completely on a wire rack.

To decorate, roll out white fondant so that it’s about a quarter of an inch thick.

Use the same cookie cutter to cut out 12 fondant circles.

Press one fondant circle on one cookie. Repeat for the rest.

Attach Wilton tip #21 to the green decorating frosting and pipe out a triangular shape in the middle of each cookie.

Use brown edible marker to draw a trunk at the bottom of the green frosting.

Sprinkle with nonpareils. Serve and enjoy!