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Soft Buttercream Bunny Cookies

Soft Buttercream Bunny Cookies That Bring Spring Joy

These Soft Buttercream Bunny Cookies are a delightful treat that captures the essence of spring and are perfect for Easter festivities.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 20 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter room temperature
  • 1/2 cup Shortening can be replaced with extra butter
  • 1 cup Sugar can use brown sugar for a chewier cookie
  • 1 large Egg room temperature
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Essence can be omitted
  • 3 cups All-Purpose Flour gluten-free flour can be adjusted
  • 1/4 cup Corn Starch can be omitted
  • 2 teaspoons Baking Powder check for freshness
  • 1 tablespoon Lemon Zest substitute with orange zest if desired
For the Buttercream Frosting
  • 4 cups Powdered Sugar sifted
  • 1/4 cup Milk or non-dairy alternative
For Decoration
  • Sugar Sprinkles & Black Sugar Pearls or colored icing

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Baking sheets
  • Parchment paper
  • Cookie cutter

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line your baking sheets with parchment paper.
  2. Sift together the all-purpose flour, corn starch, baking powder, and lemon zest in a bowl.
  3. In a large mixing bowl, cream the unsalted butter, shortening, and sugar until light and fluffy.
  4. Add the room temperature egg, vanilla extract, and almond essence to the creamed mixture and beat until smooth.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. If the dough is sticky, refrigerate for 15-20 minutes to firm it up.
  7. Roll out the chilled dough on a floured surface and cut out bunny shapes using a cookie cutter.
  8. Bake the cookies in the preheated oven for 9-10 minutes, until set around the edges.
  9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks.
  10. Beat the softened butter for the frosting, then gradually add powdered sugar and mix until smooth. Add milk to adjust consistency.
  11. Once cookies are cool, pipe the buttercream frosting on each cookie and decorate with sprinkles and pearls.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 50mgPotassium: 30mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for best results. These cookies can be frozen for longer storage.

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