Best Bunny Cookies Recipes

BUNNY CARROT CAKES & COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, beat cookie dough and flour until combined. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out bunny ears with floured 3-in. cookie cutters. Reroll remaining dough; cut out 1-1/2-in. carrots. Place 1 in. apart on ungreased baking sheets., Bake 6-8 minutes or until firm. Let stand 2 minutes before removing to wire racks to cool., In a large bowl, combine confectioners' sugar, meringue powder and warm water. Beat on high speed with a portable mixer 10-12 minutes or on low speed with a stand mixer for 7-10 minutes until peaks form. Tint 1 cup icing pink, 1/4 cup orange and 1/4 cup green. Cover frosting with damp paper towels or plastic wrap between uses., Pipe white outlines on bunny ears; thin remaining white icing slightly with water. Fill ears with thinned icing; let stand 30 minutes. Pipe orange outlines on carrots; fill in centers. Let stand 30 minutes., Pipe greens carrot tops, sprinkle with colored sugar. Pipe 3 orange lines on each carrot. Using pink icing, pipe inside of bunny ears. Let dry at room temperature for several hours or until firm. , Preheat oven to 350°. Prepare cake batter according to package directions. Fold in carrots and cinnamon. , Fill paper-lined muffin cups half full. Bake 18-23 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool completely., In a microwave, melt baking chocolate; stir until smooth. Cool to room temperature. , In a large bowl, beat cream cheese and butter until light and fluffy. Beat in cooled baking chocolate and lemon juice until smooth., Generously frost each cupcake with about 1/4 cup cream cheese icing. Just before serving, add bunny ears, candy-coated sunflower kernels for eyes and nose. Pipe a smile with chocolate frosting.

EASTER BUNNY COOKIES

Steps:

• Heat oven to 350°F.
• Cut cookie dough into 16 slices; cut 8 of the slices in half down the center.
• Roll each cookie slice to flatten, and shape the half slices for bunny ears.
• To make 1 bunny face cookie: place 1 whole slice cookie dough on a cookie sheet for the head; place 2 halves on top, slightly overlapping on whole slice, for the ears.
• Repeat steps to make 7 more bunny cookies, placing 2 inches apart on cookie sleet.
• Bake 7 to 9 minutes or until edges are light golden brown.
• Cool 1 minute; remove from cookie sheet to a cooling rack.
• Cool completely, about 10- 15 minutes.
• Frost cookies with cake frosting.
• Decorate each bunny cookie with icing and add a jelly bean candies for the bunny's nose.

BUNNY BUTT SNICKERDOODLE COOKIES

Steps:

• Add the cookie dough to a medium bowl, then fold in the flour and 1/2 teaspoon of the cinnamon until well combined. Refrigerate until cold, about 10 minutes.
• Set aside 1/3 cup (about 1.6 ounces) of the dough for the tails. Cut the remaining dough into 8 equal pieces (about 1.8 ounces each). Roll each piece into a 9-inch-long rope, pressing a little harder on the ends to make them pointy (these will become the ears). Gather both ends of a rope and loosely twist the rope twice in the middle to create the bunny body, leaving an open loop at the bottom (the tail will go here) and separating the pointed ends at the top to look like ears. Transfer to an ungreased rimmed baking sheet and repeat with the remaining 7 ropes.
• Preheat the oven to 350 degrees F.
• Divide the reserved dough into 8 equal pieces (about 0.2 ounces each). Roll each piece into a ball and place into the loop of the bunny body. Freeze until very cold, about 20 minutes. Bake until the cookies are set and just turning golden on the bottoms, about 16 minutes. Transfer the bunnies to a wire rack to cool slightly.
• Meanwhile, mix the confectioners' sugar, cream cheese and milk in a medium bowl until smooth. Mix the granulated sugar and the remaining 1/2 teaspoon cinnamon in a small bowl. While the bunnies are still warm, brush all over with some of the cream-cheese glaze and sprinkle with the cinnamon-sugar. Brush the tails with a little more glaze, then decorate with sprinkles. Let the bunnies cool completely, about 30 minutes. Serve any remaining glaze on the side for dipping.

OLE FASHIONED ICED EASTER BUNNY COOKIES

Steps:

• 1. In a standing mixer cream butter, sugar, salt, and baking powder until light and fluffy.
• 2. Add vanilla and egg. Beat well until blended.
• 3. Combine the cornstarch and flour. Add half the flour and cream mix in. Then the rest of the cream and the cornstarch/flour.
• 4. Mix until well incorporated.
• 5. Divide into 2 round disk wrap and put in the refrigerator for 30 minutes.
• 6. Heat oven to 350. Roll dough out on a floured surface. I roll the cookies rather thick. I like them about 1/8 inch thick.
• 7. Cut out cookies with cookie cutter and place on a parchment-lined baking sheet.
• 8. Bake cookies for 10-14 minutes.
• 9. Let cookies cool completely on a wire rack before icing.
• 10. To make the icing, in a large flat bowl mix ingredients until all the lumps are gone and well mixed. I let this sit a while to let the bubbles work their way to the top otherwise you tend to get lots of bubbles in your icing later (like 10 minutes).
• 11. Add food coloring to tint icing as desired. Make sure your bowl is large enough to dip your cookie in.
• 12. Dip cookie. Let it drain allowing excess to drip into icing bowl. I then place on a rack on a cookie sheet to cut down on the mess. I let these dry for at least one day otherwise they will stick to one another.
• 13. I make my own little bows out of a cute ribbon. I make ahead of time so they are ready to stick on. Or, you can purchase them at any craft store. I place any bows or candies on the cookies while they are just iced so they stick and stay on. These cookies bag well and look great for party favors.

BUNNY COOKIES

Steps:

• In a bowl, beat butter with sugar until creamy, 2 minutes. Beat in vanilla, salt, and egg white. (For pink bunnies, add a drop or two of food coloring.) Reduce speed to low and slowly add flour until combined.
• For each bunny, roll 1 tablespoon dough between palms to create a 1-inch oval. Hold kitchen shears at a 30-degree angle; snip ears about 1/2 inch from front. (Do not cut all the way through.)
• With a toothpick, poke holes for eyes. Refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees. Bake bunnies just until golden brown on bottoms, 22 to 25 minutes. Let cool completely on a wire rack.

BUNNY COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the sugar and shortening. Add eggs and beat until smooth. Stir in the flour, baking powder, and salt until well blended. Mix in the orange juice and orange zest.
• On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut out rabbit shapes with a cookie cutter. Place rabbits onto an unprepared cookie sheet and place the cinnamon candies onto them for eyes. Bake in the preheated oven for 8 to 10 minutes. Frost if desired.

EASTER BUNNY COOKIES

Steps:

• In a small resealable plastic bag, combine the coconut, water and food coloring. Seal bag and shake until blended; set aside., For bunny ears, cut each marshmallow in half horizontally. Cut each Laffy Taffy into small oval pieces. Press one candy piece onto the cut side of each marshmallow half; set aside., In a microwave-safe bowl, melt candy coating; stir until smooth. Dip one cookie into candy coating. Let excess drip off and place on waxed paper. Immediately sprinkle coconut onto the bottom of cookie. Gently press jelly beans into coconut. Using kitchen scissors, cut bottom ends of marshmallow ears; press onto cookie. Add M&M's for eyes. , Repeat for remaining bunnies. Pipe pink icing for noses and whiskers. Let stand for 15 minutes or until set.

BUNNY SANDWICH COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms. Divide dough into 6 equal portions, and color each portion with food color as desired.
• Roll 1 portion of dough on lightly floured surface to 1/4-inch thickness. Using 1 1/2-inch heart-shaped cutter, cut out 18 heart shapes. Cut 6 of the heart shapes in half for ears. Dip shapes into granulated sugar. Tuck ears under 6 of the heart shapes to form ears on bunny faces. Place all on ungreased cookie sheet. Repeat with remaining portions.
• Bake 5 to 7 minutes or until lightly golden brown.
• Mix frosting and powdered sugar. Set aside 2 tablespoons of the frosting. Spread frosting on bottom sides of heart shapes without ears. Top each with heart shape with ears.
• On lower back side of bunny, place dab of remaining 2 tablespoons frosting, and attach jelly bean for tail. In small microwavable bowl, microwave chocolate chips uncovered on High about 30 seconds or until chips can be stirred smooth. Place in small plastic food-storage bag. Cut small opening in 1 corner of bag. Squeeze plastic bag to make eyes and nose for each bunny. Let stand to set chocolate and frosting.

BUNNY & CHICK COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms.
• For 12 chicks: Shape dough into 12 (1-inch) balls for bodies and 12 (1/2-inch) balls for heads. Roll balls in yellow sugar. On ungreased cookie sheet, arrange small balls on tops of large balls to look like chicks. In bottom of each large ball, place licorice pieces for legs. On each small ball, place 1 M&M's™ minis chocolate candy for eye. Bake 7 to 9 minutes or until light golden brown. Immediately place candy corn on head of each for beak. Cool 1 minute; remove to wire rack. Cool completely, about 30 minutes.
• For 12 bunnies: Reseve 1/4 cup dough. Shape remaining dough into 12 (1-inch) balls for heads. Roll balls in pink or purple sugar. On ungreased cookie sheet, for each bunny, place 1 ball and flatten slighty. With reserved dough, shape bunny ears and cheeks and roll in sugar as desired; arrange on each cookie. Place 2 M&M's™ minis chocolate candies on each face for eyes and 1 baking bit for nose. Place white candy sprinkles in cheeks for whiskers. Bake 7 to 9 minutes or until light golden brown. Cool 1 minute; remove to wire rack. Cool completely, about 30 minutes.

BUNNY CARROT CAKES & COOKIES RECIPE

Steps:

• In a large bowl, beat cookie dough and flour until combined. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut out bunny ears with floured 3-in. cookie cutters. Reroll remaining dough; cut out 1-1/2-in. carrots. Place 1 in. apart on ungreased baking sheets.
• Bake at 375° for 6-8 minutes or until firm. Let stand for 2 minutes before removing to wire racks to cool.
• In a large bowl, combine confectioners' sugar, meringue powder and warm water. Beat on high speed with a portable mixer for 10-12 minutes or on low speed with a stand mixer for 7-10 minutes until peaks form. Tint 1 cup icing pink, 1/4 cup orange and 1/4 cup green. Cover frosting with damp paper towels or plastic wrap between uses.
• Pipe white outlines on bunny ears; thin remaining white icing slightly with water. Fill ears with thinned icing; let stand 30 minutes. Pipe orange outlines on carrots; fill in centers. Let stand 30 minutes.
• Pipe greens carrot tops, sprinkle with colored sugar. Pipe 3 orange lines on each carrot. Using pink icing, pipe inside of bunny ears. Let dry at room temperature for several hours or until firm.
• Prepare cake batter according to package directions. Fold in carrots and cinnamon.
• Fill paper-lined muffin cups half full. Bake at 350° for 18-23 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.
• In a microwave, melt baking chocolate; stir until smooth. Cool to room temperature.
• In a large bowl, beat cream cheese and butter until light and fluffy. Beat in cooled baking chocolate and lemon juice until smooth.
• Generously frost each cupcake with about 1/4 cup cream cheese icing. Just before serving, add bunny ears, candy-coated sunflower kernels for eyes and nose. Pipe a smile with chocolate frosting. Yield: 2 dozen cupcakes. Editor's Note: Find bunny cookie cutters in the 24-piece Progressive Cookie Cutter and Stencil Kit at KitchenKrafts.com. Mini carrot cookie cutters are available as part of the Easter 12-piece Mini Metal Cutter Collection from Wilton Industries, wilton.com. For a festive presentation, bake cupcakes using regular cupcake liners, then wrap the cooled cupcakes in a pretty paper liner. The ones shown on page 79 are available at etsy.com/shop/PaperNPeace. For bunny tails, attach 1/2-inch craft pompoms with a glue dot. You can also wrap the cupcake base in "edible grass," usually available in your grocer's candy aisle at Easter time.

WATERCOLOR EASTER BUNNY COOKIES

Steps:

• Royal Icing: In the bowl of an electric mixer fitted with the paddle attachment, beat confectioners' sugar, meringue powder, and 2/3 cup water on low speed until smooth, about 7 minutes. Icing should be the consistency of glue. (If icing is too thick, mix in a little more water. If icing is too thin, add more confectioners' sugar.) Use immediately, or store in an airtight container in refrigerator up to 1 week. Stir before using.
• Cookies: Sift together flour, baking powder, and salt in a bowl. In the bowl of an electric mixer fitted with paddle attachment, beat together butter and granulated sugar on medium speed until pale and fluffy, about 3 minutes. Beat in eggs and vanilla. Reduce speed to low; gradually mix in flour mixture. Divide dough in half; shape each half into a flat disk and wrap in plastic. Refrigerate until firm, at least 1 hour or overnight.
• Preheat oven to 325 degrees, with racks in upper and lower thirds. Let one disk stand at room temperature until slightly softened, about 10 minutes. On a lightly floured surface, roll out dough to just under 1/4 inch thick, adding more flour as needed to keep dough from sticking. Refrigerate until firm, about 30 minutes. Using a 3-inch bunny- or carrot-shaped cutter, cut out cookies; transfer to parchment-lined baking sheets. Reroll scraps once; cut out more shapes. Repeat with remaining disk. Freeze until very firm, about 15 minutes.
• Bake, switching positions of sheets and rotating halfway through, until edges are light golden, 15 to 18 minutes. Transfer sheets to wire racks and let cool completely.
• Transfer icing to a piping bag fitted with a small round tip (such as Ateco #3). Pipe a thin line of icing around the border of each cookie. Pipe an even layer of icing in center of cookies; using a toothpick, spread icing into corners and edges of cookies. Let stand at room temperature until set, at least 2 hours.
• Place 1/4 teaspoon of each luster dust color in separate small bowls. Add 1 teaspoon water to each bowl and stir to combine. Working with one color at a time, use a small food-safe paintbrush to paint brushstrokes over surface of cookies, applying pressure to paintbrush to create more saturation. Let stand until dry, about 1 hour.