These cute little cookies are a great way to get kids involved in the kitchen. Let them cut out the cookies and ice them once baked and before you know it, you’ll have a fun new family tradition!
Easter Bunny Cookies
These cute little cookies are a great way to get kids involved in the kitchen. Let them cut out the cookies and ice them once baked and before you know it, you’ll have a fun new family tradition!
Ingredients
- 375 grams (2 ½ cups) plain flour
- 3 tablespoon cornflour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 125 grams butter softened
- 165 grams (¾ cup) caster sugar
- 2 eggs
- 2 teaspoons vanilla extract
Icing
- 150 grams butter softened
- 375 grams (3 cups) icing sugar sifted
- 1-2 tablespoons just-boiled water
- 1 teaspoon strawberry essence or vanilla extract
- A few drops of pink food colouring
- 30 each of pink and white mini marshmallows
- Pink sugar pearls or cachous
Instructions
- To make the cookies, put the flour, cornflour, baking powder and salt in a small bowl and whisk together to combine. Set aside.
- Cream butter and sugar until very pale and fluffy. Add eggs and vanilla and beat very well. Add in flour in two parts, mixing until just combined after each addition.
- Tip dough onto the bench and knead lightly until it forms a smooth ball. Divide dough into two parts (one that is about two-thirds of the dough and the other that is about one-third) and wrap each part plastic wrap. Chill for 2 hours (or up to 48 hours).
- Preheat oven to 160 °C and line baking trays with baking paper.
- On a lightly floured bench, roll the larger portion of dough out to 4 mm thick and use a round cutter (mine was about 7cm wide) to cut out 30 circles of dough. Place on prepared trays and bake for 9-11 minutes or until the edges just start to colour. Cool on a wire rack.
- Roll the smaller piece of dough out to 4mm thick and use a small oval cutter (mine was 2.5cm long) to cut out 60 pieces of dough for the bunny’s feet. Place on prepared trays (you can re-use the baking paper and trays as long as they are cold) and bake for 7-8 minutes or until the edges just start to colour. Cool on a wire rack.
- To make the buttercream icing, beat the butter until pale. Add the icing sugar in two parts beating well after each addition. Add 1 tablespoon boiled water and essence and beat until light and fluffy. Add more boiling water if the icing is too stiff. Place one-third of the buttercream in a small bowl and set aside. Tint the larger portion pale pink.
- To assemble the bunnies, cut a white mini marshmallow in half lengthways (scissors work best). Spread two ovals with a little of the white icing and press in a halved marshmallow and three pink sugar pearls to make the feet. Spread a round cookie with pink buttercream and press in feet and a white marshmallow for the tail. Repeat with the other cookies. Allow to set at room temperature for 1 hour before storing iced cookies in an airtight container for up to 3 days.
Notes
Oval Cutter – If you don’t have a small oval cutter for the bunny’s feet then cut out extra circles instead. Cut the circles into quarters then shape each quarter into an oval shape and bake as instructed. You will need an extra 15 circles to make 30 pairs of feet.
Photography by Alice Arndell © 2013-2020. All rights reserved. Post may contain affiliate links.
