🐰 Easter Bunny Sugar Cookies 🍪
Ingredients:
For the Cookies:
3 cups all-purpose flour
1 teaspoon baking powder
A pinch of salt
1 cup unsalted butter, softened to a dreamy consistency
1 ½ cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
For the Royal Icing:
4 cups powdered sugar
3 tablespoons meringue powder
6 tablespoons warm water (adjust as needed)
Food coloring gels (pastel pink, baby blue, sunshine yellow, lavender purple)
Black edible gel pens (or mini chocolate chips) for bunny details
Optional sparkle: Nonpareils, sanding sugar, or edible glitter
Instructions:
Crafting the Cookie Dough:
Whisk It Up : In a medium bowl, whisk together the flour, baking powder, and salt until no lumps remain. Set aside like a treasure chest of dry ingredients.
Creamy Bliss : In a large mixing bowl, beat the softened butter and granulated sugar together until they transform into a fluffy cloud-like substance. This takes about 3–4 minutes on medium speed.
Eggy Goodness : Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract (or almond if you’re feeling adventurous).
The Grand Union : Gradually fold in the dry ingredients, mixing just until a smooth dough forms. Avoid overmixing—this keeps the cookies soft and tender.
Chill Time : Divide the dough in half, wrap each portion tightly in plastic wrap, and refrigerate for at least 1 hour (or up to overnight). Patience pays off here!
Baking the Bunny Shapes:
Prep Your Space : Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper for effortless cleanup.
Roll Out Dreams : On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness. Dust your rolling pin sparingly to prevent sticking.
Cutter Magic : Use a bunny-shaped cookie cutter to create adorable shapes. If you don’t have a bunny cutter, get creative with ovals or circles—you can always hand-pinch ears!
Bake Perfectly : Arrange the cookies on the prepared baking sheets, leaving about 1 inch between them. Bake for 8–10 minutes, or until the edges are ever-so-slightly golden. Cool completely on wire racks.
Decorating with Royal Icing:
Icing Alchemy : In a large mixing bowl, combine the sifted powdered sugar, meringue powder, and warm water. Beat on high speed for 5–7 minutes, or until the icing becomes thick, glossy, and pipeable.
Color Palette : Divide the icing into separate bowls and tint each with food coloring gel. Pastel shades like blush pink, robin’s egg blue, lemon yellow, and lilac purple work wonders for Easter vibes.
Design Extravaganza : Transfer each color into piping bags fitted with small round tips. Pipe intricate designs onto the cooled cookies, such as bunny faces, polka dots, or swirling patterns. Smooth imperfections with a toothpick dipped in water.
Sparkle Alert : While the icing is still wet, sprinkle nonpareils, sanding sugar, or edible glitter for dazzling effects. Alternatively, dot black edible gel or press mini chocolate chips onto the cookies for bunny eyes and smiles.
Set and Serve : Allow the icing to harden completely (about 2–3 hours), then store the cookies in an airtight container at room temperature. They’ll stay fresh for days!