Easy Easter Bunny Cookies
Easter bunny cookies: Delicious and adorable easter treat recipe perfect for the holiday season. Get creative with sugar cookies, chocolate drizzles and colorful sprinkles!
Get ready to hop into the Easter spirit fun with these yummy Easter sugar cookies recipe. As flowers start to bloom and Easter gets closer, it’s a great time to bake with family and friends.
Table of Contents
Delicious Easter Bunny Cookie Recipe
These cookies are not just snacks; they are tasty ways to show happiness, decorated with colorful sprinkles and playful chocolate decorations that represent the feeling of the season.
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Easter is a time for traditions, from dyeing eggs to crafting intricate baskets. But why stop there? Let’s add a sprinkle of creativity to the mix with these cute cookies.
If you are planning an Easter egg hunt or a small get-together with your loved ones, these cookies will definitely impress everyone. They are not only tasty; they are like a blank page for your creativity, encouraging you to be artistic as you decorate each one with attention.
How to make Easter Bunny Sugar Cookies:
Preparation time: 15 minutes (active time) + 8 minutes (baking time). Serves: 22
Ingredients
- Unsalted butter, cubed – Provides moisture, flavor, and richness to the cookies. It also helps create a tender texture.
- Light brown sugar – Sweetens the cookies and adds a subtle caramel flavor. It also helps create a chewy texture.
- All-purpose flour – Provides structure and stability to the cookies. It forms the base of the dough and helps hold everything together.
- Vanilla extract and lemon zest – Enhances the flavor of the cookies with its aromatic and sweet notes. It adds depth and complexity to the overall taste.
- Egg – Acts as a binder, helping to hold the dough together and providing moisture. It also contributes to the structure and texture of the cookies.
- Baking powder – Leavens the cookies, causing them to rise slightly during baking. It helps create a lighter and airier texture.
- Salt – Enhances the flavor of the cookies by balancing out the sweetness and bringing out the other flavors. It also strengthens the dough and helps control the fermentation process.
- White chocolate, dark chocolate, for decoration
- Sprinkles, for decoration
Equipment
- Hand or stand mixer
- Bunny-shaped cookie cutter
Directions
1. Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter and brown sugar until the mixture is creamy.
3. Add the egg, vanilla extract, lemon zest, salt, and baking powder to the mixture and continue to beat until well incorporated.
4. Add the sifted flour to the wet mixture, stirring with a spatula or wooden spoon until a homogeneous dough forms. If the dough is too sticky, you can add a little more flour.
5. Divide the sugar cookie dough into two parts and wrap them in plastic wrap. Refrigerate for at least 30 minutes to chill the dough and make it easier to handle.
6. After chilling, remove one portion of dough at a time from the refrigerator. Sprinkle a little flour onto a clean surface and roll out the dough until it’s approximately half a centimeter thick.
7. Use Easter-shaped cookie cutters to cut out the dough. Transfer the cut-out cookies to the prepared baking sheet, leaving some space between each one.
8. Refrigerate the cookies on the baking sheet for about 10 minutes before baking. This will help them maintain their shape while baking.
9. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
10. Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
11. While the cookies are cooling, melt the white chocolate and dark chocolate separately in microwave-safe bowls or using a double boiler.
12. Decorate the cookies to your liking with drizzles of chocolate using a spoon or fork, and then sprinkle with colorful sprinkles. [EC – Pre23][EC – Pre24]
13. Serve the cookies alongside a glass of milk, hot cocoa, or your favorite Easter beverage.
Enjoy these delicious Easter cookies with family and friends during your holiday celebrations!
Baking Tips:
- Butter Temperature: Make sure the butter is at room temperature before mixing it with the sugar. This will ensure a smoother and more uniform texture in the dough.
- Sugar: Additionally, it’s worth mentioning that this recipe can be made with either white or brown sugar, according to your preference.
- Chill the Dough: Refrigerating the dough before rolling it out and cutting the cookies will help them maintain their shape during baking and prevent them from spreading too much in the oven.
- Dough Thickness: Roll out the dough until it’s approximately half a centimeter thick to get crispy but not too thin cookies.
- Baking: Keep an eye on the cookies while they bake, as they can brown quickly in the last few minutes. Remove them from the oven when the edges are lightly golden to prevent burning.
- Decoration: Make sure the cookies are completely cooled before decorating them with melted chocolate and sprinkles. This will prevent the chocolate from melting too quickly and the sprinkles from sliding off.
- Creativity: Don’t be afraid to experiment with different cookie shapes, chocolate colors, and types of sprinkles to create your own unique Easter decorations!
Making Ahead
Once the dough is ready, divide it into portions and wrap each portion tightly in plastic wrap. Refrigerate the wrapped dough for up to 2 days before baking.
When ready to bake, remove the dough from the refrigerator, let it sit at room temperature for about 10-15 minutes to soften slightly, then proceed with rolling, cutting, and baking as directed.
Storing and Freezing
Allow the baked cookies to cool completely before storing them. Place the cooled cookies in an airtight container, separating each layer with parchment paper to prevent sticking. Store the cookies at room temperature for up to a week.
For longer storage, you can freeze the baked cookies for up to a month.
When you get leftover dough, wrap it tightly in plastic wrap or place it in an airtight container. Label the container with the date and type of dough. Store the cookie dough in the freezer for up to 3 months.
When ready to bake, thaw the dough overnight in the refrigerator. Once thawed, let the dough sit at room temperature for about 10-15 minutes before rolling it out and cutting the cookies. Bake the cookies according to the recipe instructions.
Frequently Asked Questions
Yes, you can use salted butter, but adjust the amount of salt in the recipe accordingly. If using salted butter, you may want to reduce the added salt in the recipe to avoid overly salty cookies.
Chilling the dough before rolling it out and cutting the cookies helps maintain their shape during baking. Additionally, make sure not to overmix the dough, as this can cause the cookies to spread more in the oven.
Yes, you can freeze the cookie dough for future baking. Wrap the dough tightly in plastic wrap or place it in an airtight container before freezing. When ready to use, thaw the dough in the refrigerator overnight before rolling it out and baking the cookies.
These cookies can stay fresh for up to a week when stored in an airtight container at room temperature. For longer storage, you can freeze the baked cookies for up to a month.
A: Absolutely! Get creative with your chocolate choices. You can use white, dark, or milk chocolate for drizzling, or even colored candy melts for a fun twist. Just make sure to melt the chocolate gently to avoid burning it.
More Easter Projects to Try
If you like this Easter Bunny Cookies recipe, you might also love these other Easter Projects too. Also, make sure you check out more Delicious Desserts.
Other cute Easter recipes I love from my favorite bloggers
- Bunny Butt Pretzels by The Soccer Mom Blog.
- Marbled Easter Bunny Cut Out Cookies by Made to be a Momma.
- Easter Rice Krispie Treats by Butter with a side of Bread.
🥣 Recipe
Easy Easter Bunny Cookies Recipe
Equipment
- Hand or Stand Mixer
- Bunny-shaped cookie cutter
Ingredients
- 1 cup butter cubed
- 1 cup light brown sugar
- 3 cups all-purpose flour
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1 Egg
- 1 tsp baking powder
- 1 tsp salt
- White chocolate dark chocolate, for decoration
- Sprinkles for decoration
Instructions
- Preheat the oven to 160°C (320°F) and line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and brown sugar until the mixture is creamy.
- Add the egg, vanilla extract, lemon zest, salt, and baking powder to the mixture and continue to beat until well incorporated.
- Add the sifted flour to the wet mixture, stirring with a spatula or wooden spoon until a homogeneous dough forms. If the dough is too sticky, you can add a little more flour.
- Divide the sugar cookie dough into two parts and wrap them in plastic wrap. Refrigerate for at least 30 minutes to chill the dough and make it easier to handle.
- After chilling, remove one portion of dough at a time from the refrigerator. Sprinkle a little flour onto a clean surface and roll out the dough until it’s approximately half a centimeter thick.
- Use Easter-shaped cookie cutters to cut out the dough. Transfer the cut-out cookies to the prepared baking sheet, leaving some space between each one.
- Refrigerate the cookies on the baking sheet for about 10 minutes before baking. This will help them maintain their shape while baking.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- While the cookies are cooling, melt the white chocolate and dark chocolate separately in microwave-safe bowls or using a double boiler.
- Decorate the cookies to your liking with drizzles of chocolate using a spoon or fork, and then sprinkle with colorful sprinkles. [EC – Pre23][EC – Pre24]
- Serve the cookies alongside a glass of milk, hot cocoa, or your favorite Easter beverage.
Notes
- Butter Temperature: Make sure the butter is at room temperature before mixing it with the sugar. This will ensure a smoother and more uniform texture in the dough.
- Sugar: Additionally, it’s worth mentioning that this recipe can be made with either white or brown sugar, according to your preference.
- Chill the Dough: Refrigerating the dough before rolling it out and cutting the cookies will help them maintain their shape during baking and prevent them from spreading too much in the oven.
- Dough Thickness: Roll out the dough until it’s approximately half a centimeter thick to get crispy but not too thin cookies.
- Baking: Keep an eye on the cookies while they bake, as they can brown quickly in the last few minutes. Remove them from the oven when the edges are lightly golden to prevent burning.
- Decoration: Make sure the cookies are completely cooled before decorating them with melted chocolate and sprinkles. This will prevent the chocolate from melting too quickly and the sprinkles from sliding off.
- Creativity: Don’t be afraid to experiment with different cookie shapes, chocolate colors, and types of sprinkles to create your own unique Easter decorations!
If you enjoyed this cute Easter Bunny Cookies Recipe, don’t forget to share with friends
Til’ next time…
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