Cute Bunny Easter Cookies (Print Version)
# Ingredients:
→ Sugar Cookies
01 -
1 cup (226g) softened unsalted butter
02 -
1 cup (200g) granulated sugar
03 -
1 large egg, room temperature preferred
04 -
1 ½ teaspoons vanilla extract
05 -
2 ½ cups (315g) all-purpose flour, measured properly
06 -
¾ teaspoon baking powder
07 -
¾ teaspoon table salt
→ Frosting
08 -
3 cups (375g) powdered sugar
09 -
3-4 tablespoons whole milk
10 -
2 tablespoons light corn syrup
11 -
½ teaspoon vanilla extract
12 -
Pink, purple, and yellow sanding sugar
13 -
Brown or black food coloring
# Instructions:
01 -
In a large bowl, beat softened butter and sugar with an electric mixer until creamy. Add egg and vanilla extract, stirring until combined. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Slowly add the dry mixture to the butter mixture in parts, mixing on low speed. Form the dough into two disks, wrap in plastic wrap, and refrigerate for at least 3 hours or overnight.
02 -
Preheat oven to 175°C (350°F) and line baking sheets with parchment paper. Remove dough from the fridge, place it on a lightly floured surface, and roll to just under ¼-inch thick. If too firm, let it sit for 15-20 minutes at room temperature. Use a bunny-shaped cookie cutter to cut the dough and transfer cookies to the baking sheet, spacing them at least 2 inches apart.
03 -
Bake in the preheated oven for 10-12 minutes or until the edges begin to turn light golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
04 -
In a bowl, whisk powdered sugar, 3 tablespoons of milk, corn syrup, and vanilla until smooth. Adjust with milk if needed for a ribbon-like consistency. Separate ¼ cup of frosting, add brown food coloring, and transfer to a piping bag with a Wilton #3 tip. Place the remaining white frosting in another piping bag fitted with a Wilton #5 tip.
05 -
Using the white frosting, pipe an outline near the edge of each cooled sugar cookie and fill it in. Smooth using a decorator tool or toothpick. Place the frosted side of the cookie into sanding sugar and gently shake to ensure even coverage. Tap off excess sugar and set cookies sugar-side up. Pipe eyes and a nose with the brown frosting. Let the frosting set completely before serving.
# Notes:
01 -
Dough can be prepared and refrigerated up to one day in advance.
02 -
Frosting may be stored in an airtight container with plastic wrap pressed against its surface for several days.