ole fashioned iced easter bunny cookies

Name: Ole Fashioned Iced Easter Bunny Cookies
Prep time: 1 h
Cook time: 1 h
Yield: 24
Cuisine: American
Ingredients: FOR COOKIES; 2 stick(s) butter; 1 1/4 cup(s) sugar; 1 teaspoon(s) salt; 1 1/2 teaspoon(s) baking powder; 2 teaspoon(s) vanilla; 1 large egg; 1/4 cup(s) heavy cream; 3 tablespoon(s) cornstarch; 3 cup(s) all-purpose unbleached flour; FOR ICING; 2 1/4 cup(s) confectioners' sugar, sifted; 2 tablespoon(s) light corn syrup; 3 tablespoon(s) whole milk; - food color, I use powder or gel

(2 ratings)

review

Blue Ribbon Recipe by

Angie Sarris

@Angies

Johns Creek, GA

They are great for all sorts of holidays, birthday, bridal showers anything really. I started making them like this years ago with the little bows and everyone goes crazy over them… simple yet so, so cute. Angie's Southern Kitchen Blog http://www.angiessouthernkitchen.com/

Blue Ribbon Recipe

Not only is this a yummy Easter cookie, but it's also adorable! We loved placing bows on the cookies so we could turn the bunnies into boys and girls. The cookie itself is a simple, buttery sugar cookie. The dough is easy to work with and we took Angie's advice to cut them a little thicker. They were nice and chewy. The cookies didn't spread much and held their shape while baking. The cookie's not overly sweet, so the glaze not only makes them pretty it adds just the right amount of sweetness.

— The Test Kitchen @kitchencrew

(2 ratings)

yield 24 serving(s)

prep time 1 Hr

cook time 1 Hr

method Bake

Ingredients For ole fashioned iced easter bunny cookies

FOR COOKIES
2 stick

butter
1 1/4 c

sugar
1 tsp

salt
1 1/2 tsp

baking powder
2 tsp

vanilla
1 lg

egg
1/4 c

heavy cream
3 Tbsp

cornstarch
3 c

all-purpose unbleached flour
FOR ICING
2 1/4 c

confectioners' sugar, sifted
2 Tbsp

light corn syrup
3 Tbsp

whole milk
food color, I use powder or gel

How To Make ole fashioned iced easter bunny cookies

Test Kitchen Tips

Watch your baking time if you do not cut your cookies thicker - they'll cook in less time.

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.
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