SUGAR BUNNYS RECIPES

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SUGAR COOKIE BUNNIES RECIPE | MARTHA STEWART



Sugar Cookie Bunnies Recipe | Martha Stewart image

Provided by Martha Stewart

Categories     Cookie Recipes

Yield Makes about 1 dozen

Number Of Ingredients 7

2 cups all-purpose flour, plus more for surface
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 cup granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract

Steps:

  • Sift flour, baking powder, and salt together into a bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. With machine running, gradually add flour mixture; mix until combined. Shape into a disk, and wrap in plastic. Refrigerate until firm, at least 45 minutes (or up to 3 days).
  • Preheat oven to 325 degrees. Transfer dough to a lightly floured work surface. Roll to 1/8 inch thick. Using a 5-inch-tall bunny-shaped cookie cutter, cut out cookies. Space 2 inches apart on parchment-lined baking sheets. Reroll scraps, and cut out. Refrigerate until firm, about 15 minutes.
  • Bake until golden, 12 to 15 minutes. Let cool completely on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.

HOW TO MAKE BUNNY SUGAR COOKIES - BEST BUNNY COOKIES RECIPE



How to Make Bunny Sugar Cookies - Best Bunny Cookies Recipe 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.

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