Easter Bunny Cookies are a twist on conventional Italian Easter Cookies recipe. You may make them in a lot of totally different shapes, like knots, drops, rings, or twists, however bunnies appears as nice concept for Ester dessert. For upcoming vacation there’s nothing higher than cute Easter bunny form, topped with candy vanilla glaze and addition of shredded coconut to make them look enjoyable and fluffy.
How To Make Easter Bunny Cookies
These cookie recipe is very easy and easy to make. These bunnies are a enjoyable venture with youngsters: After you chill the dough, let youngsters type their very own cookies into shapes earlier than baking.
For this cookie recipe you’ll want only a few easy elements: butter, sugar, all-purpose flour, eggs, vanilla or almond extract (to your style), baking powder and salt. And for adornment: milk or crème, powdered sugar, shredded coconut and mini marshmallows to make bunny tail.
In a big mixing bowl, combine the butter, sugar vanilla (and almond) extract about 1-2 minutes, or till mixed. Then, combine within the eggs, one after the other.
In a separate bowl, whisk collectively the flour, baking powder, and salt. Stir the flour combination into the moist elements till properly mixed. Cowl and chill the dough within the fridge for one hour, or line a tray with parchment paper and utilizing a cookie scoop drop 1 inch balls on paper and chill within the fridge for 15-20 minutes. Chilling the small quantity of dough makes the method sooner.
When able to bake, preheat the oven to 350F. Line 3 baking sheets with parchment paper. This recipe makes about 28 cookies.
Roll the dough into 1-inch balls, then on a frivolously floured floor, roll every ball into about 6-inches lengthy ropes. Fold the rope in half and twist twice to make the bunny form. Organize onto baking sheets leaving not less than 1 ½ inch aside. The cookies will rise considerably.
Bake for 10-12 minutes or till frivolously golden on the underside. Let cool utterly earlier than adorning.
How To Embellish The Bunny Cookies
When the cookies are utterly cool, make the glaze. In a small bowl, whisk collectively the powdered sugar, and milk/cream till clean. Begin by including 1 tablespoon milk on the time, till attain desired consistency. Dip the cookies face down into the glaze, or pour the graze with the spoon on prime. Let the surplus drip off for just a few seconds, then sprinkle generously with shredded coconut and place the cookies on a wire rack till the glaze units. Or you’ll be able to place the coconut in a shallow dish and dip glazed cookies into coconut. What ever works finest for you.
Utilizing a toothpick clear the surplus of the coconut from the bunnies however to make the place for the story. Dip a mini marshmallow in a glaze and follow the cookies.
Leftovers might be saved in an hermetic container at room temperature for as much as every week.
Easter Bunny Cookies
Description
Easter Bunny Cookies are a twist on conventional Italian Easter Cookies recipe. You may make them in numerous shapes, however bunnies are nice concept for cute and enjoyable Ester dessert.
Elements
- 7 Tablespoons (3.5oz.or 100g) unsalted butter-softened
- 3/4 cup (150g) granulated sugar
- 2 eggs
- 2 tsp vanilla extract (or 1 tsp vanilla and 1 tsp almond extract)
- 2 1/2 cups (315g) all-purpose flour
- 2 teaspoons baking powder
- 1/4 tsp salt
Glaze and topping:
- 1 cup (120g) powdered sugar
- 2–3 Tablespoons milk or cream
- about 1 1/2 cup finely shredded coconut
- mini marshmallows
Directions
- In a big mixing bowl, combine the butter, sugar vanilla (and almond) extract about 1-2 minutes, or till mixed.
- Combine within the eggs, one after the other.
- In a separate bowl, whisk collectively the flour, baking powder, and salt. Stir the flour combination into the moist elements till simply mixed. Cowl and chill the dough within the fridge for one hour, or line a tray with parchment paper and utilizing a cookie scoop drop 1 inch balls on paper and chill within the fridge for 15-20 minutes.
- Preheat the oven to 350F. Line 3 baking sheets with parchment paper.
- Roll the dough into 1-inch balls, then on a frivolously floured floor, roll every ball into about 6-inches lengthy ropes. Fold the rope in half and twist twice to make the bunny form. Organize onto baking sheets leaving not less than 1 ½ inch aside.
- Bake for 10-12 minutes or till frivolously golden on the underside. Let cool utterly earlier than glazing.
- In a small bowl, whisk collectively the powdered sugar, and milk/cream till clean. Begin by including 1 tablespoon milk on the time, till attain desired consistency. Dip the cookies face down into the glaze, or pour the graze with the spoon on prime. Let the surplus drip off for just a few seconds, then sprinkle generously with shredded coconut and place the cookies on a wire rack till the glaze units. Utilizing a toothpick clear the surplus of the coconut from the bunnies however to make the place for the story. Dip a mini marshmallow in a glaze and follow the cookies. Let it set to stay.
- Leftovers might be saved in an hermetic container at room temperature for as much as every week.
