Classic Easter Bunny Sugar Cookies

My five year old-sons preschool class celebrates every holiday with a big party, and I always try and volunteer sugar cookies or cupcakes to help them celebrate! A few weeks ago I found this adorable bunny cookie cutter and have been excited to use it–I know it’s hardly very “original” to make white easter bunny cookies for easter! But I tried to get a little creative with some pink pearls and shaved coconut for their little pom pom tails. We have had a real bunny running around our house this past week, and I told my kids he’s the Easter bunny getting ready to deliver treats! They love him, and I think they loved these cookies just as much! 

I don’t make the same recipe twice very often, because there are so many more delicious ones to create and find! But these two recipes for sugar cookies and royal icing are two of my absolute favorite! I find myself turning to them again and again, since they’re so quick and easy, and turn out perfectly every time! I thought I would pass them on in case you want to make some cute, classic Easter bunny cookies this holiday!

Ingredients:

{For the Sugar Cookies: from bakeat350}
3 cups unbleached, all-purpose flour
2 tsp baking powder
1 c sugar
2 sticks salted butter, softened
1 egg
1 tsp pure vanilla extract
1/2 tsp pure almond extract
{For the Royal Icing}
4 cups SIFTED powdered sugar
4 Tbsp milk
4 Tbsp light corn syrup
4 drops lemon juice

Directions:
Preheat oven to 350degF.

Cream the butter and sugar in the bowl of an electric mixer. Add the egg, vanilla and almond extract and mix for 1 minute until combined. Add the flour and baking powder, and mix, scraping down the bowl, for 3-4 minutes, until the mixture comes together to form a tight ball of dough.

Roll out to about 1/4″ to 3/8″ thick on a floured surface, and cut into bunny shapes. Place on parchment lined baking sheets, then freeze for 5 minutes. Bake in the oven for 10-12 minutes, then transfer to a cooling rack.

TO DECORATE:

For the royal icing: add the sifted powdered sugar, milk, corn syrup and lemon juice to a bowl and mix until combined. Divide the icing into 2 separate bowls, and add blue food coloring to one of them, leave the other white.

Fit a piping bag with a #2 tip (a really small round hole tip). Pour half the mixture into the piping bag, and pipe the outline of the bunnies. Add a little milk to the remaining white icing in the bowl, pour into the piping bag, and “fill” the cookie. Add the chocolate chip eye, pink pearl nose, pink pearls tracing the outline of the ears, and sprinkle coconut on the tail.

Repeat with remaining bunnies {you want to decorate one at a time, because the icing dries way too fast!} Cover, and let the icing harden over night.

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