Preheat oven to 350 degrees F.
Remember, use half the ingredients in each bowl!
In the second bowl, add a few drops of red/pink food coloring to the sugar/butter mixture. Mix until a desired color is reached. Sprinkle ΒΌ cup pink sanding sugar to this bowl.
Transfer both batters to plastic wrap, separately.
Roll each batter into a disk and chill for about 1 hour.
Take some white batter and some pink batter and mix together to make a white and pink mixture. Don't mix together too much or the batter will look pink, you want some white batter showing. Roll the batter to a 1/4 inch thickness.
Bake for 10 minutes and watch them closely, you don't want them to brown. Let cool on a wire rack.
With the mixer running on low, add 2 and 1/2 cups confectioners' sugar, 2 Tablespoons heavy cream, and the vanilla extract. Increase to high speed and beat for 3 full minutes.
Add 1/2 cup more confectioners' sugar if frosting is too thin; 1 more Tablespoon cream if frosting is too thick.
Yields about 2.5 cups of frosting
Pipe frosting using a tip of your choice onto the cooled sugar cookie.