EASTER BUNNY COOKIES RECIPE - PILLSBURY.COM
This Easter treat your guests with these bunny cookies that are made using Pillsbury™ Sugar Cookie Dough - a creative holiday dessert.
Provided by Pillsbury Kitchens
Total Time 1 hours 15 minutes
Prep Time 1 hours 15 minutes
Yield 28
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour until well blended; dough will be stiff. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) For each rounded tablespoonful of dough, place 1 caramel in center, forming dough into ball around caramel. Place 1 inch apart on ungreased cookie sheets.
- Bake 12 to 16 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
- In microwavable bowl, microwave frosting uncovered on High about 10 seconds or until of dipping consistency. Dip each cookie ball into frosting. Sprinkle with coconut; place on cooking parchment paper.
- To make bunnies: Pipe small dollop frosting onto miniature chocolate chips for eyes and heart-shaped sprinkle for mouth; press into coconut. Cut large marshmallows in half crosswise; cut each in half again for bunny ears. Dip one end of each bunny ear into frosting; place ears on sides of head. Pipe small dollop of frosting on pink miniature marshmallows for tail.
Nutrition Facts : Calories 210 , CarbohydrateContent 32 g, CholesterolContent 0 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 6 g, ServingSize 1 Cookie, SodiumContent 90 mg, SugarContent 23 g, TransFatContent 1 g
EASTER BUNNY COOKIES RECIPE - FOOD.COM
This is a cute idea for making easter bunny faces. Got the recipe from Pillsbury. What fun to make with your children for Easter.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 8 cookies
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Cut cookie dough into 16 slices; cut 8 of the slices in half down the center.
- Roll each cookie slice to flatten, and shape the half slices for bunny ears.
- To make 1 bunny face cookie: place 1 whole slice cookie dough on a cookie sheet for the head; place 2 halves on top, slightly overlapping on whole slice, for the ears.
- Repeat steps to make 7 more bunny cookies, placing 2 inches apart on cookie sleet.
- Bake 7 to 9 minutes or until edges are light golden brown.
- Cool 1 minute; remove from cookie sheet to a cooling rack.
- Cool completely, about 10- 15 minutes.
- Frost cookies with cake frosting.
- Decorate each bunny cookie with icing and add a jelly bean candies for the bunny's nose.
Nutrition Facts : Calories 380.8, FatContent 17, SaturatedFatContent 4, CholesterolContent 17, SodiumContent 302.4, CarbohydrateContent 54.9, FiberContent 0.4, SugarContent 31.6, ProteinContent 2.5
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EASTER BUNNY COOKIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 30 minutes
Category Desserts
Calories per serving
- In a small resealable plastic bag, combine the coconut, water and food coloring. Seal bag and shake until blended; set aside., For bunny ears, cut each marshmallow in half horizontally. Cut each Laffy Taffy into small oval pieces. Press one candy piece onto the cut side of each marshmallow half; set aside., In a microwave-safe bowl, melt candy coating; stir until smooth. Dip one cookie into candy coating. Let excess drip off and place on waxed paper. Immediately sprinkle coconut onto the bottom of cookie. Gently press jelly beans into coconut. Using kitchen scissors, cut bottom ends of marshmallow ears; press onto cookie. Add M&M's for eyes. , Repeat for remaining bunnies. Pipe pink icing for noses and whiskers. Let stand for 15 minutes or until set.
EASTER BUNNY COOKIES | SAINSBURY'S RECIPES
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.
BEST EASTER BUNNY COOKIES RECIPE - HOW TO MAKE EASTER ...
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Reviews 3.5
Total Time 1 hours 30 minutes
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- 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.
ICED EASTER BUNNY COOKIES | JUST A PINCH RECIPES
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Reviews 5
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- I make my own little bows out of a cute ribbon. I make ahead of time so they are ready to stick on. Or, you can purchase them at any craft store. I place any bows or candies on the cookies while they are just iced so they stick and stay on. These cookies bag well and look great for party favors.
EASTER BUNNY COOKIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 5
Total Time 01 hours 30 minutes
Category Desserts
Calories per serving
- In a small resealable plastic bag, combine the coconut, water and food coloring. Seal bag and shake until blended; set aside., For bunny ears, cut each marshmallow in half horizontally. Cut each Laffy Taffy into small oval pieces. Press one candy piece onto the cut side of each marshmallow half; set aside., In a microwave-safe bowl, melt candy coating; stir until smooth. Dip one cookie into candy coating. Let excess drip off and place on waxed paper. Immediately sprinkle coconut onto the bottom of cookie. Gently press jelly beans into coconut. Using kitchen scissors, cut bottom ends of marshmallow ears; press onto cookie. Add M&M's for eyes. , Repeat for remaining bunnies. Pipe pink icing for noses and whiskers. Let stand for 15 minutes or until set.
BUNNY COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 4
Total Time 1 hours 0 minutes
Calories 370 per serving
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From countryliving.com
Total Time 2 hours
Category Easter, spring, baking, dessert
- 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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Total Time 1 hours 35 minutes
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