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Bunny Sugar Cookies Recipe (with Video)

Mushroom-free, Wheat, Tree nut free
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By
bitesbybianca

Discover our Bunny Sugar Cookies Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
14

Prep 20min | Cook 9min

Ingredients

Dry Ingredients
- 1.5 c all-purpose flour
- 0.5 tsp Baking soda
- 0.5 tsp Baking powder
- 0.5 tsp Salt
Wet Ingredients
- 0.5 c Unsalted butter, melted and cooled
- 0.25 c Granulated sugar
- 0.25 c Brown sugar, light or dark
- 1 tsp Vanilla extract
- 1 Egg
For Rolling
- 4 tbsp Granulated sugar
- Sprinkles, carrot sprinkles, pastel sprinkles
Decoration for Face
- 1 tbsp Chocolate, milk or dark
- 3 tbsp white chocolate
- food coloring, pink/red oil-based, see steps
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Directions

For the cookie dough:
1. In a medium bowl, whisk together all of the dry ingredients: 1 ½ cup all-purpose flour, ½ tsp baking powder, ½ tsp baking soda, and ½ tsp salt.
2. In a large bowl, use silicone spatula to mix melted ½ cup unsalted butter, ¼ cup granulated sugar, and ¼ cup light or dark brown sugar until combined.
3. Add 1 egg and 1 tsp vanilla extract. Mix until smooth.
4. Dump in all of the dry ingredients and mix until no dry spots remain. Tip: If you want soft cookies, continue onto the next steps. If you want slightly chewier ones, I recommend covering the dough with plastic wrap and refrigerating for 30 minutes, then follow the recipe as usual.
5. Preheat oven to 325°F/163°C and line two baking trays with parchment paper or silicone mats.
6. In a small bowl or plate, add 4 tbsp granulated sugar for rolling the dough. Do the same with sprinkles.
7. For regular sugar cookies, use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Roll into granulated sugar and place on lined baking tray, spacing cookies about 3-4 inches apart.
8. For sprinkle sugar cookies, use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Roll tops into sprinkles and place on lined baking tray, spacing cookies about 3-4 inches apart.
9. For bunny sugar cookies, use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape into a ball and roll in granulated sugar. Place onto lined baking tray. This will be the bunny's head. For the ears, take about ¾ tsp of dough, shape into ball, and equally split it into two. Roll the balls into about 1.25-inch logs, and place on the top sides of the heads. Make sure they are somewhat thin and spaced out, so they don't connect when baking. Place bunnies about 3-4 inches apart.
10. Bake for 9-11 minutes. For soft cookies, bake them until the edges are set and firm. For chewier ones, bake slightly longer, until the edges are a light golden brown. Note: If using decorative carrot sprinkles like I did, immediately and gently push into the tops of freshly baked, warm cookies. This will help the sprinkles stay after cooling. Alternatively, use melted chocolate as glue to stick them on later. 🙂
11. Let cool on pan for about 5-10 minutes, then transfer cookies to wire rack. Let cool completely.
For the bunny faces:
1. Note: You can a piping bag, toothpick, or cookie scribe to add on the details. I used piping bags.
2. Melt 1 tbsp milk or dark chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between with a silicone spatula, until fully melted. Transfer to piping bag and use this to draw on the eyes and nose.
3. Melt 3 tbsp white chocolate to another small microwave-safe bowl. Add a small drop of pink/red oil-based food coloring. Transfer to piping bag and use this for the blush and ears. *If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.

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