EASTER BUNNY SUGAR COOKIES RECIPES

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HOW TO MAKE BUNNY SUGAR COOKIES - BEST BUNNY COOKIES …



How to Make Bunny Sugar Cookies - Best Bunny Cookies … image

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

1 1/2 c.

all-purpose flour, spooned and leveled, plus more for work surface

1/4 tsp.

kosher salt

1/2 c.

(1 stick) unsalted butter, at room temperature

1 oz.

cream cheese, at room temperature

1/2 c.

granulated sugar

1

large egg, plus 1 large egg white

1/2 tsp.

pure vanilla extract

2 c.

confectioners’ sugar

1/2 tsp.

water

1/4 c.

finely shredded unsweetened coconut

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.

EASTER BUNNY COOKIES RECIPE - PILLSBURY.COM



Easter Bunny Cookies Recipe - Pillsbury.com image

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

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
3/4 cup all-purpose flour
28 round chewy caramels in milk chocolate (from 12-oz bag), unwrapped
1 cup creamy white ready-to-spread frosting
2 1/2 cups flaked coconut
1 teaspoon miniature semisweet chocolate chips
12 large marshmallows
Heart-shaped candy sprinkles
28 pastel-colored miniature marshmallows (from 10-oz bag)

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

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