Easter Bunny Cookies
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Prep Time
30 mins
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Cook Time
30 mins
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Course
Baked Goods
Easter Bunny Cookies
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Easter Bunny cookies, aren't they cute? Decorating these Easter themed cookies can be a fun and creative activity for both adults and kids alike. Use any colours or sprinkles you like to bring a smile to anyone's face or add a touch of sparkle to your Easter table
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Ingredients
- 115 gm butter, chopped room temperature 4 oz or a stick
- 100 gm brown sugar 1/2 cup
- 50 gm caster sugar 1/4 cup
- 1 whole egg (50 gm)
- 5 gm vanilla 1 tspoon
- 2 gm salt 1/4 teaspoon
- 1/2 tsp baking powder
- 225 gm flour 1 1/2 cups
Icing
- 240 gm icing sugar 1 3/4 cups
- 10 gm egg white powder 2 Tbsp
- 125 ml water 1/2 cup
decorations
- 50 gm Sprinkles 1.7 oz
- 16 Easter eggs
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Instructions
Cookies
- Prepare the oven at 160C / 320 F. line a baking tray and get out your cute cutters
- Put the softened butter into the bowl of a mixer along with both sugars. Beat until creamed together and very smooth. Add the egg and vanilla then beat together. You can also use a hand mixer to beat the butter and sugar together.
- Add the flour half at a time (to stop it from flying everywhere), and mix in. This will make a soft dough.Using a hand mixer you may have to add half the flour then mix the rest in by hand.
- Place the dough between two pieces of baking paper and roll out to about 1 cm or a 1/4 of an inch. Refrigerate until firm, approximately 15 to 20 minutes.
- Cut shapes and put them onto the tray 3 cm / 1 inch apart. bake for 10 to 14 minutes or until just starting to colour. The cookies will firm up when cold.
Royal icing
- Add the icing sugar to the cleaned bowl of the planetary mixer. Mix in the egg white powder and then add 1/2 of the water (65 ml). Whisk until thick and fluffy.Pour into two separate bowls. Add a bit of water at a time until the consistency is a little looser. It should not be too runny.
- Use a small p[iping bag and trace around the outsides of each cookie and then fill with the icing. Spread by using a toothpick. The icing will set after about 30 to 60 minutes
- Use sprinkles and small easter eggs to decorate while the icing is wet
- Makes around 14 cookies
Notes
- Always use scales to measure ingredients for the best results
- Chilling and resting dough helps to make it lighter and less tough. When mixing doughs together gluten is formed. To prevent this from becoming a problem knead as little as possible just to bring the dough together and always chill and rest
- Chilling also keeps the butter from leaching out of the dough.
- These cookies are made with a simple design of sprinkles and eggs so anyone can make them. Use whatever designs or sprinkles you like. You could even put eyes or faces onto your cookies
- If using packet royal icing just follow the directions. Packet mix or making your own has the same method. the packet mix has the same ingredients. icing sugar and meringue or egg powder. If buying the powder you can get either of these two and the recipe will still work
- If adding colours add them when you put the royal icing into a bowl. Add a few drops of colour and mix in. be careful with liquid colours if you use these as they can thin down the icing too much. Substitute some water for colour when adding this type of colour
- Can my kids spread royal icing with a knife and cover it with sprinkles?
- Yes they can!
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