Line baking sheets with parchment paper.
Separate 1 egg; set aside.
Beat Country Crock® Spread with 1 cup sugar in large bowl with electric mixer until light and fluffy, about 2 minutes. Beat in whole egg, egg yolk and vanilla until blended. Gradually add flour and beat on low speed until blended. Divide dough in quarters; wrap in plastic wrap and flatter into disks.
Refrigerate at least 1 hour or until firm.
Preheat oven to 350°.
Remove plastic wrap from dough. Roll each dough quarter about 1/8-inch thick on floured surface with floured rolling pin. Cut dough into Bunny Rabbit shapes with 3-inch cookie cutter. Arrange on prepared baking sheets, 1-inch apart. If dough becomes too soft, return to refrigerator to firm up. Beat remaining egg white and brush on cookies, then sprinkle with remaining 2 tablespoons sugar. Bake 10 to 12 minutes or until edges are just golden. Let stand 1 minute on wire rack; remove cookies from sheets and cool completely.
In the bowl of a stand mixer fitted with the whip attachment, beat the Country Crock, sugar and cocoa until smooth.
Spread a thin layer of icing on the bases of half of the bunny cookies and place the tops of the bunny cookies on the icing to make sandwiches. Place a small drop of white chocolate on the cookies to make the bunny tails and cover with white sprinkles. Place the cookies in the refrigerator for about 20 minutes to set.