Ingredients
The Easter bunny cookie recipe in this post is one I took from my grandma; it's made with an easy standard shortbread and is kind of the same as the one for cookie stamps. Of course, you can also use my 3-ingredient cookies without eggs as your Easter cookie recipe. In our little baking session for this post, we used a wide variety of cookie cutters from three generations, plus some mini lambs and ducklings. This variety looks especially pretty 🙂.
When we want to decorate the Easter bunny cookies, we usually opt for a basic version - with small children and a large amount of dough from 500 grams of flour, you have enough to do anyway. I have also halved the recipe for you.
How to make the Easter Bunny Cookies
Let's get started. First of all, prepare a stirred shortcrust pastry. To do this, beat the soft butter with the sugar until fluffy, stir in the egg and finally knead with flour and lemon zest. Form the dough into two balls and refrigerate wrapped in foil for about 1 hour.
Now, heat the oven to 350°C/175°C and roll out the first dough ball on a baking mat or lightly floured work surface. Then, cut out Easter bunnies and place them on a baking sheet lined with parchment paper. Whisk the egg yolk and brush the cookies with it. If desired, place raisins or similar on top as eyes. (Note: If you want to decorate the bunnies with food coloring or icing, do this after baking).
After this, bake the cookies for about 10-12 minutes, depending on their thickness, until they are golden brown. Do the same with the second ball of dough and let the cookies cool. In the end, remove them from the baking sheet, as they are pretty crumbly.
Top Tip
The decoration of the bunny cookies consists of beaten egg yolk, halved raisins as eyes and partly some sprayed silver and gold food coloring. You can also frost the bunny cookies; use natural food coloring if you want the cookies to be the best colorful.
Recipe Card
Easter Bunny Cookies
Ingredients
- 125 grams (⅔ cup) butter, soft
- 90 grams (½ cup) sugar
- 1 egg, medium
- 250 grams (2 cups) all-purpose flour
- ¼ teaspoon (⅓ teaspoon) grated lemon zest
- 1 egg yolk, medium
- raisins halved, for the eyes
Instructions
- Prepare a stirred shortcrust pastry. To do this, beat the soft butter with the sugar until fluffy, stir in the egg and finally knead with flour and lemon zest. Form the dough into two balls and refrigerate wrapped in foil for about 1 h.
- Heat the oven to 350°C/175°C. Roll out the first dough ball on a baking mat or lightly floured work surface. Cut out Easter bunnies and place on a baking sheet lined with parchment paper. Whisk the egg yolk and brush the cookies with it. If desired, place raisins or similar on top as eyes. (Note: If you want to decorate the bunnies with food coloring or icing, do this after baking).
- Bake the cookies for about 10-12 minutes, depending on their thickness, until golden brown. Do the same with the second ball of dough. Let cookies cool before removing them from the baking sheet, as they are pretty crumbly.
Ingredient substitutions
Variations
The Easter bunny cookies in these pictures are an absolutely representative sample of all the cookies I always make with our kids. Not 😉 . The ones that had an ear broken off or nibbled off, their heads deformed or jagged, I swept under the rug. Uhhh, I mean snacked on. Baking Easter bunny cookies yourself is fun. Nibbling together even more! Wishing you a great Easter baking season for example with this vegan carrot cake.
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