BUNNY SHAPED COOKIES RECIPES
BUNNY COOKIES RECIPE - PILLSBURY.COM
These bunny sugar cookies are a sweet as can be and the perfect Easter Bunny Cookie to make with the family. You don't even need a cookie cutter for these bunny face cookies—simply roll Pillsbury™ refrigerated Sugar Cookie dough into a log and slice. One whole slice will become the face, and two half slices will create the long rabbit ears. Once they're out of the oven, add icing, candies and sprinkles to make any expression you'd like. Enjoy one now before your little bunnies hop away with their rabbit cookies.
Provided by Pillsbury Kitchens
Total Time 1 hours 0 minutes
Prep Time 1 hours 0 minutes
Yield 8
Number Of Ingredients 5
Steps:
- In large bowl, break up cookie dough. Stir or knead in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Reshape into log. If too soft to cut into slices, refrigerate up to 30 minutes.
- Heat oven to 350°F. Cut cookie dough into 16 slices; cut 8 of the slices in half down the center. To make 1 rabbit cookie, place 1 whole slice on ungreased cookie sheet for head; place 2 halves on top, slightly overlapping on whole slice, for ears. Repeat to make 7 more rabbit cookies, placing 2 inches apart.
- Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- Frost cookies with frosting; decorate with icing and candies.
Nutrition Facts : Calories 370 , CarbohydrateContent 51 g, CholesterolContent 20 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 4 1/2 g, ServingSize 1 Cookie (cookie and frosting only), SodiumContent 190 mg, SugarContent 33 g, TransFatContent 4 1/2 g
HOW TO MAKE BUNNY SUGAR COOKIES - BEST BUNNY COOKIES RECIPE
Make homemade treats for the Easter baskets this year with this easy bunny sugar cookie recipe. Your kids can even get in on the fun and decorate this fun and easy dessert with colorful sprinkles and royal icing.
Provided by Kate Merker
Categories Easter spring baking dessert
Total Time 2 hours
Prep Time 0S
Cook Time 0S
Yield 2 dozen
Number Of Ingredients 10
Steps:
- Whisk together flour and salt in a bowl. Beat butter, cream cheese, and granulated sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in whole egg and vanilla. Gradually beat in flour mixture until combined. Flatten dough into a disk and wrap in plastic wrap. Chill 1 hour or up to 1 week. Heat oven to 325°F. Line two baking sheets with parchment paper. On a floured work surface, roll dough to 1/4 inch thick. Cut cookies with a 3 1/2-inch bunny-shaped cookie cutter. Combine scraps, re-roll, and cut one more batch of cookies. Bake until golden around edges, 11 to 12 minutes. Cool on pan for 5 minutes, then remove to a wire rack to cool completely. Make royal icing: Whisk together confectioners’ sugar, egg white, and water in a bowl until thick and smooth. Transfer to a piping bag fitted with a #4 tip or a ziptop plastic bag with a small hole cut in the corner. Pipe the outline on half of the cookies; let dry a few minutes. Flood center of cookie with royal icing. Use a toothpick to drag icing and fill in any holes. Set aside to dry completely. Scoop teaspoons of the reserved cake frosting onto the unflooded cookies to create tails. Sprinkle with coconut. Place a dollop of reserved frosting on the back of each cookie and press onto sides of cake.
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Two quick snips and a couple of pokes into an oblong ball of sugar-cookie dough create sweet bite-size bunnies.
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- Preheat oven to 350 degrees. Bake bunnies just until golden brown on bottoms, 22 to 25 minutes. Let cool completely on a wire rack.
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BUNNY COOKIE CUPS RECIPE - PILLSBURY.COM
Pillsbury™ Ready to Bake!™ cookies are baked into cookie cups topped with strawberry frosting – a wonderful bunny shaped Easter dessert.
From pillsbury.com
Total Time 1 hours 25 minutes
Calories 410 per serving
From pillsbury.com
Total Time 1 hours 25 minutes
Calories 410 per serving
- Mix whipped topping and strawberries; divide among cookie cups. Spoon frosting into decorating bag fitted with 1/2-inch plain tip; pipe over filling. Cut each marshmallow into 4 slices; sprinkle cut sides with pink sugar. Press slices into frosting for ears. Add chocolate chips for eyes, red candy for nose and pink candies for whiskers. Pipe chocolate icing for mouth. Roll fondant to 1/4-inch thickness. Roll 1/4-inch ball of fondant for bow center. Cut out 2 small triangles; attach on either side of ball.
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BEST EASTER BUNNY COOKIES RECIPE - HOW TO MAKE EASTER ...
Use Cadbury Mini Eggs to make the cutest Easter Bunny Cookies from Delish.com.
From delish.com
Reviews 3.5
Total Time 1 hours 30 minutes
Category dessert
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Reviews 3.5
Total Time 1 hours 30 minutes
Category dessert
- In a large bowl, whisk together flour, baking powder, and salt. In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugar until fluffy and pale in color. Add egg, milk, and vanilla and beat until combined, then add flour mixture gradually until totally combined. Shape into a disk and wrap in plastic. Refrigerate 1 hour. When ready to roll, preheat oven to 350º. Lightly flour a clean work surface and roll out dough until 1/8” thick. Cut out gingerbread shapes (upside-down, they will be bunnies!) and transfer to parchment-lined baking sheets. Place a mini cadbury egg into the center of the arms and gently place arms around the edges of the egg. (They won’t wrap around the egg completely.) Use a tootpick to poke eyes and nose. Bake until edges are lightly golden, 8 to 10 minutes. Transfer to a cooling rack to cool completely.
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BUNNY & CHICK COOKIES RECIPE - BETTYCROCKER.COM
Making sweet bunnies and chicks is child's play. Devouring the cookies is a tasty pleasure for all.
From bettycrocker.com
Reviews 4
Total Time 1 hours 35 minutes
Calories 150 per serving
From bettycrocker.com
Reviews 4
Total Time 1 hours 35 minutes
Calories 150 per serving
- For 12 bunnies: Reseve 1/4 cup dough. Shape remaining dough into 12 (1-inch) balls for heads. Roll balls in pink or purple sugar. On ungreased cookie sheet, for each bunny, place 1 ball and flatten slighty. With reserved dough, shape bunny ears and cheeks and roll in sugar as desired; arrange on each cookie. Place 2 M&M's™ minis chocolate candies on each face for eyes and 1 baking bit for nose. Place white candy sprinkles in cheeks for whiskers. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove to wire rack. Cool completely, about 30 minutes.
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EASTER BUNNY CAKE RECIPE - BETTYCROCKER.COM
The secret to crafting this adorable Easter Bunny Cake is the shredded coconut! It adds an extra boost of flavor and texture to the already delicious carrot cake.
Start with Betty Crocker™ Super Moist™ Carrot Cake Mix, and follow our premade diagram to form the shape—before you know it, a cute-as-can-be bunny cake will be hopping down your Easter table. But don’t forget about the decorations! The shredded coconut adds a fur-like texture, and the jelly beans add a pop of color that’s perfect for the eyes and nose. It’s a great way to get your little bakers in on the Easter fun.
From bettycrocker.com
Reviews 4.5
Total Time 2 hours 10 minutes
Calories 330 per serving
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Reviews 4.5
Total Time 2 hours 10 minutes
Calories 330 per serving
- Shake 1 cup coconut and 3 drops food color in tightly covered jar until evenly tinted. Surround bunny with tinted coconut. Add additional jelly beans if desired. Remove ears, plastic wrap and toothpicks before serving. Store loosely covered.
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Children will love mixing the dough for these cute Easter bunny cookies – and they'll be eaten in no time too!
From recipes.sainsburys.co.uk
Total Time 35 minutes
Calories 94 calories per serving
From recipes.sainsburys.co.uk
Total Time 35 minutes
Calories 94 calories per serving
Preheat the oven to 180°C/fan 160°C/gas mark 4. Line 2 baking trays with baking parchment. Beat the butter and sugar together in a bowl until pale and fluffy. Add the egg and continue to beat.
Sift in the flour, then add the vanilla extract and fold through to form a dough. Turn out the dough on to a lightly floured surface and knead gently until smooth. Chill in the fridge for 30 minutes.
Remove the dough from the fridge and roll out until it's about 4mm thick. Use a 7cm bunny-shaped biscuit cutter to cut biscuits from the dough. Arrange on the baking trays and bake for 12-15 minutes, until golden. Remove from the oven and leave the biscuits on the trays to cool slightly before transferring to wire racks to cool completely.
Meanwhile, combine the icing sugar, milk and food colouring in a bowl until smooth. Carefully spread over the biscuits and press a marshmallow tail on each.
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EASTER BUNNY COOKIES USING A SILICONE MOLD - PRODUCTIVE PETE
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