Description
Delightful easter bunny sugar cookies promise a whimsical hop into springtime sweetness. Crisp edges, smooth vanilla glaze, and playful bunny shapes invite you to savor each delectable bite of childhood nostalgia.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (315 grams) all-purpose flour
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1 large egg
Flavoring Ingredients:
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- 1 teaspoon baking powder
- ½ teaspoon salt
Decoration Ingredients:
- 2 cups (240 grams) powdered sugar
- 2 tablespoons meringue powder
- 46 tablespoons (680 milliliters) water
- Gel food coloring (pink, white, and pastel shades)
- Small candy eyes or chocolate chips
- Mini marshmallows
- Pink sugar crystals or sprinkles
Instructions
- Craft a silky, uniform mixture by whisking flour, baking powder, and salt in a medium bowl, creating a foundational dry ingredient blend.
- In a spacious mixing bowl, cream butter and sugar until the texture becomes airy and pale, incorporating egg, vanilla, and almond extracts to develop a rich, fragrant base.
- Gently fold dry ingredients into the wet mixture, kneading until a cohesive dough emerges. Partition the dough into two compact discs, encase in plastic wrap, and refrigerate for minimum 60 minutes to enhance flavor and texture.
- Heat the oven to 350F (175C) and line baking sheets with parchment paper, preparing a pristine surface for cookie transformation.
- Dust the work surface with flour and roll the chilled dough to a uniform 1/4-inch thickness. Utilize a bunny-shaped cookie cutter to sculpt adorable cookie silhouettes, positioning them strategically on prepared baking sheets.
- Slide the trays into the preheated oven, baking for 8-10 minutes until edges acquire a delicate golden hue. Transfer cookies to a wire rack, allowing complete cooling.
- Construct royal icing by whisking powdered sugar and meringue powder, gradually introducing water until achieving a smooth, pipeable consistency. Divide icing and infuse with vibrant food coloring.
- Commence decorating by coating each bunny with a pristine white icing base. Once set, embellish with pink-tinted ear and nose details. Affix candy eyes or pipe chocolate accents. Crown each cookie with a miniature marshmallow “tail” secured by a dollop of icing.
- Allow decorated cookies to rest at room temperature, permitting the intricate icing design to solidify completely over 1-2 hours.
Notes
- Ensure butter is at room temperature for easier mixing and a smoother dough consistency.
- Chill the dough thoroughly to prevent spreading and maintain the bunny shape during baking.
- Use a sharp, clean cookie cutter for crisp bunny silhouettes and minimal dough waste.
- Rotate baking sheets halfway through cooking to guarantee even golden edges on all cookies.
- Work quickly when rolling out dough to keep it cold and prevent sticking.
- For gluten-free options, substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Create uniform cookie sizes by using a digital kitchen scale when portioning dough.
- Store decorated cookies in a single layer between parchment paper to preserve delicate icing details.
- Experiment with natural food colorings like beet powder or matcha for pastel Easter hues.
- Allow royal icing to dry completely to achieve a smooth, professional-looking finish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg