Description
Delight in these charming Bunny Rabbit Easter Cookies, perfect for celebrating the holiday with a festive homemade treat. Soft and tender, these butter cookies are topped with colorful iced coconut or sugar sprinkles and a cute mini marshmallow tail, making them as fun to decorate as they are to eat.
Ingredients
Cookie Dough
- 1 cup salted butter (softened)
- 1 cup granulated sugar
- 1 egg (room temperature)
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 3 cups all-purpose flour
Decorations
- Mini marshmallows (for tails)
- 1 cup shredded coconut
- Gel food coloring (optional, to color coconut)
- Colored sugar sprinkles
Instructions
- Preheat and prepare ingredients: Preheat your oven to 350°F (175°C). Ensure your butter and egg are at room temperature for better mixing.
- Cream butter and sugar: In a large mixing bowl, use a hand mixer on medium speed to cream together the softened butter and granulated sugar until well combined. Scrape down the sides of the bowl as needed.
- Add egg and vanilla: Add the egg and vanilla extract to the creamed mixture. Mix with the hand mixer on medium speed for 30 seconds until evenly combined, scraping the bowl’s sides again.
- Incorporate dry ingredients gradually: Add the baking powder and 1 cup of flour to the wet mixture. Mix on low to medium speed for 30 seconds. Scrape the bowl, then add the second cup of flour, mix again for 30 seconds. Repeat with the last cup of flour. Take care not to overmix to avoid tough cookies.
- Gather the dough: The dough will be crumbly, resembling large grains of sand. Use your warm hands to gather about one-quarter to one-third of the dough into a ball; this helps the butter soften and binds the dough.
- Roll out and cut shapes: On a lightly floured surface, roll the dough into a large ball and then flatten it. Flour your rolling pin lightly, roll the dough to about ½ inch thickness. Use bunny-shaped cookie cutters to cut out shapes and place them on a parchment-lined or greased baking sheet.
- Bake the cookies: Bake at 350°F for 8-10 minutes. The cookies will not brown, staying white; if edges brown, they are overbaked.
- Cool the cookies: Let the cookies rest on the baking sheet for 1 minute after baking, then transfer them using a spatula to a wire rack to cool completely, about 30 minutes.
- Prepare icing and decorate: Make the Easy Cookie Icing (recipe link referenced). Optionally, tint shredded coconut with gel food coloring to create colorful toppings. Spoon and spread icing onto cookie tops. Add a mini marshmallow at the bottom middle as a cotton tail.
- Add toppings and set: Sprinkle colored coconut or sugar sprinkles over the icing, avoiding the marshmallow. Tap or brush off excess. Return cookies to the wire rack and allow icing to harden for about 30 minutes before serving or storing.
Notes
- Do not overmix cookie dough to keep cookies tender and prevent toughness.
- Dough does not require refrigeration before rolling and cutting.
- Cookies bake without browning; watch carefully to avoid overbaking.
- Color shredded coconut with gel food coloring for vibrant Easter hues.
- Let decorated cookies sit to allow icing to harden before handling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
