Bunny-shaped cookies are delightful and showy treats, perfect for bringing a touch of cheer to the table. I made these shortcrust cookies for my little nephews and I must say they went crazy for them: they loved them both for their charming shape and for their simple, wholesome taste. These cookies look impressive but are really easy to make, ideal to prepare together with little ones for a shared sweet moment.
Come along and let’s get messy in the kitchen. Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 1 Hour 25 Minutes
- Portions: 18 pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Bunny Cookies
If you prefer crunchier butter cookies, simply omit the leavening agent. If you’d like them slightly softer, add one teaspoon of baking powder to the dough.
- 1 3/4 cups all-purpose flour (type 00)
- 6 tbsp + 1 tsp butter, softened
- 3/4 cup powdered sugar (confectioners')
- 1 egg
Steps for Bunny Cookies
Start by working the powdered sugar with the butter until you get a creamy mixture. Remember the butter should be softened before using, so take it out of the fridge a couple of hours in advance.
Add the egg and mix well.
Finally, add the flour. If the flour is not enough, you can add a little more until you form a soft, non-sticky dough.
Wrap the dough in parchment paper or plastic wrap and chill in the refrigerator for at least one hour.
After the resting time, roll the dough out on a floured work surface as thinly as possible.
Use a heart-shaped cutter to create the shapes: to assemble the bunny, use an upside-down heart for the face and another heart cut in half to make the two ears.
Join the parts by pressing gently; if the ears don’t stick well, moisten them slightly with a little water.
Before baking, use some chocolate chips to create the eyes.
Bake at 356°F in a preheated conventional oven for a maximum of 13–15 minutes. The time depends on how thick you make them; in any case, once they start to turn golden, keep a close eye on them.
Once baked and cooled, melt some chocolate to draw the whiskers and finish the face. You can use a piping bag or a simple food bag with a small tip cut off.
Thank you for cooking with me. See you on the next kitchen adventure and thank you always for your trust.
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Storage and Variations
To make the shortcrust even more fragrant, you can personalize the dough by adding (together with the egg) flavors of your choice, such as:
grated zest of one lemon or an orange.
A packet of vanillin or a tablespoon of vanilla extract.
Cookies keep perfectly for about one week if stored in a tin box or an airtight container. This way they will retain their crispness and aroma.
