In a kitchen aid mixer, mix the butter on high with the paddle attachment and sugar until creamy.
Add in the vanilla extract and mix.
Add in the flour.
Mix on medium speed until everything is well combined.
Divide the dough into two parts.
Press each part into a disk in cling plastic food wrap.
Refrigerate the dough for at least 1 hour or overnight. If refrigerating overnight, be sure to leave the dough on the counter for 20-30 minutes to soften before rolling it out.
Preheat your oven to 350F. Lightly dust a surface with flour.
Unwrap cookie dough from plastic food wrap.
Lightly dust the top of the dough with flour.
Roll the dough out to a thickness of about 1/3-1/2 inch.
Use a bear cookie cutter to cut out the cookies.
Transfer them to a baking sheet lined with parchment paper.
Refrigerate the tray of cookies for 10-15 minutes before baking. Bake the cookies for 8-10 minutes, or until they are lightly golden brown.
Transfer the cookies to a cooling rack to cool completely.
Pink chocolate bows
While the cookies are cooling, place pink chocolate chips and coconut oil in a chocolate melting pot and turn it on to high.
Keep mixing the chocolate until it is completely melted.
Prepare your silicone molds, cake spatula, and spoon.
Using a spoon, fill the silicone molds with the melted chocolate. Use a cake spatula to remove any excess chocolate.
Freeze the molds for 10 minutes.
Then remove them from the freezer.
Then remove them from the freezer and transfer the chocolate bows to a plate or baking sheet.
Transfer the chocolate bows to a plate or baking sheet.
Preparing chocolate icing
To make the chocolate icing, place semi-sweet chocolate chips and coconut oil in a chocolate melting pot and turn it on to high.
Keep mixing the chocolate until it is completely melted.
Chocolate needs to be completely melted.
Prepare a piping bag in the tall glass.
Divide the melted chocolate into two royal icing piping bags.
Tight the knot at the end of each bag.
Icing cookies
Cut about 1 mm off the end of one bag and about 2-3 mm off the end of the other bag.
Use the bag with the smaller cut-off end to draw an outline around the edge of each cookie.
Use the bag with the larger cut-off end to fill in the middle of each cookie, spreading the chocolate icing with a needle tool.
Gently tap the cookies on the table to smooth out the icing. Add a pink bow to each cookie before the icing hardens.
Transfer cookies to the cooling rack.
Let the icing harden completely (about 1 hour) before packaging the cookies.
Packaging
Prepare 18 4x6 inch food self-sealing clear bags.
Place one cookie in each bag and seal the bags shut.