Easter Bunny cookies, aren’t they extra 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
The most delicious shortbread cookies ever!
This recipe makes great cookies and, Easter or not, the recipe is a keeper.
Shortbreads are always easy to decorate and store but these have special qualities. The brown sugar in this recipe adds a deep, caramel flavor that sets these cookies apart from traditional shortbread. The richness of the brown sugar pairs perfectly with the buttery crumbly texture of shortbread, resulting in a cookie that is both flavourful and a bit more crunchy
Making Easter Bunny Cookies only requires some basic ingredients that you probably already have. Once you have your ingredients you can start making your cookie dough. This is where the fun starts. You can use cookie cutters in fun Easter themed shapes like bunnies, eggs, or chicks to create your own unique designs. I love this shop has a wide range of cookie cutters, sprinkles, food colours, and even boxes to pack them up, so you can add colour and sparkle to your designs.
Once your cookies are decorated you can share them with family and friends as a special Easter treat that means so much more than an Easter chocolate from the supermarket. Easter bunny Cookies make a great addition to easter baskets, school shareable, and picnics. Why not showcase your creativity in the kitchen? Its easy.
What do I need to make Easter Bunny Cookies?
- Plain flour. Just choose a simple flour
- Brown sugar makes for extra taste, colour, and texture
- Caster sugar, well this makes crunch and yum!
- Butter, we can’t do it without butter. Its best to use unsalted butter but if you don’t have any then omit the salt in the recipe
- Eggs, free range of course
- vanilla, beans, extract or essence whatever you have
- Salt, table – just a sprinkle
- Baking powder for that tiny bit of lift
Here are the easy steps to make shortbread.
- Cream the soft butter with both the sugars and the vanilla
- Add the eggs and mix again
- Next, add the flour mixed with the salt and stir through half at a time (to prevent a flour storm)
- Roll between two pieces of paper and then chill until firm.
- Cut out cookies and put them onto trays. You can reroll the dough, though, after the second roll, the dough will start to get a bit tough and bitty
- Chill the cookies again if you have room in the fridge then bake at 170C for approximately 12-15 minutes or until golden around the edges and firm on the top. Cool
What kind of tools do I need to decorate?
Decorating cookies is the most fun of all. Of course, there are no real rules but here are some tips
1. Get a small piping bag from the supermarket to trace around the cookies making clean lines. The ones below are available at supermarkets
2 and 3. Use all kinds of sprinkles or colours along with Easter eggs or whatever you want! I have a stash from here
4. Royal Icing. I have instructions for you to make your own but if you like buy ready made icing. Just add water.
Try these Easter Recipes too!
Easter Bunny Cookies
- 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
- 240 gm icing sugar 1 3/4 cups
- 10 gm egg white powder 2 Tbsp
- 125 ml water 1/2 cup
- 50 gm sprinkles 1.7 oz
- 16 easter eggs
- 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.
- 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