Bunny Cookies
Hop into Easter with these adorable homemade Easter bunny cookies. Made with a soft, tender sugar cookie base and cute and easy bunny faces.
Equipment
- bunny cookie cutter
- Baking trays
- parchment paper
Ingredients
For the cookies
- ⅔ cup (145gms) granulated white sugar
- 2 sticks (1 cup/235gms) unsalted butter
- 1 large egg
- ½ teaspoon baking powder
- 2 cups (300gms) plain flour
- ¼ cup (40 gms) cornstarch
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract *optional
- flour, for dusting the work surface
To decorate the cookies
- ½ tablespon water
- 1 lb (450gms) white ready fondant icing
- 15 pink mini marshmallows
- 1 tablespoon pink sugar sand
- 1 tablespoon pink heart shaped sprinles
Instructions
To make the cookies
- Sift together the flour, cornstarch, baking powder and salt and set aside.
- In a seperate bowl cream the butter and sugar together.
- Add the egg and vanilla extract to the sugar and butter mix and mix well.
- Add the sifted dry ingredients and mix until just combined.
- Turn the mix onto some clingfilm and push the dough together. The dough will be reasonalby wet to start with. Wrap and chill in the fridge for about 30 mins, but longer is fine.
- Line your baking trays with parchment paper. Pre-heat your oven to 350°F (180°C/160°C Fan forced).
- Remove your dough from the fridge and cling film. Divide into quarters. Flour your surface well. Roll the dough a little bit, then pick up, flip over, reflour your surface and finish rolling out your dough. This will help stop it sticking.
- Roll the dough until it's approx ¼ inch thick. Use the bunny cookie cutter to cut out your cookies, transferring them to your baking sheet as your go.
- Leave about ½ inch space between each cookie on the baking sheet. They will expand a little but not much. Continue untill all the cookies from your first roll are cut out. Gather the scraps of dough and set aside.
- Re-flour your work surface and repeat with the remaining quarters of dough.
- Gently push the pile of dough scraps together, then reflour your work surface, re roll and cut out. Repeat until all the dough is used up.
- Bake for twelve minutes, or untill cookies are just starting to colur around the edges.
- Remove from oven and allow to cook, then transfer to cooling racks to cool completely before decorating.
To decorate the cookies
- Divide the fondant into quarters to make it easier to work with.
- Place a large piece of clingfilm down onto a clean work surface. Roll the fondant out until its's approx. ⅛ inch thick. Use the same bunny cookie cutter to cut out a bunny shape.
- Press down on the cutter, then remove some of the fondant from around the edge. Lift the edge of the cling film up if you need to to help pick up the cut out fondant.
- Lightly brush the top of a bunny sugar cookie with water. Lay the cut out fondant on top, taking care to line up the edges of the fondant and cookie. Smooth down the fondant.
- Repeat with the remaining cookies, rolling and re rolling fondant as needed.
- To add the bunny faces set up your decoration station with a small dish of water, the mini marshmallows, sugar sand, candy eyes and heart sprinkles.
- Use scissors or a knife to cut a mini marshmallow in half diagonally on the longest edge. You will end up with two almost triangular looking pieces.
- Dip the cut, open, sticky side of the marshmallows into the sugar sand. This will be the inside of your bunny ears.
- Put a small dab of water on the flat bottom side of the marchmallow, then stick into place on the bunny.
- Use a dab of water on the back of two candy eyes and stick them into place. Do the same with a heart sprinkle to make the bunny nose.
- Repeat with the remaining bunny cookies and you're done!
Notes
Storage:
These cookies will store well in an airtight container for up to five days. If stacking in a container be careful to offset then so you don't squash the marshmallow bunny ears.
Nutrition
Calories: 155kcalCarbohydrates: 31gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 0.2mgSodium: 75mgPotassium: 23mgFiber: 0.4gSugar: 16gVitamin A: 2IUCalcium: 7mgIron: 1mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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