Bunny Cookies: the sweetness of Easter in one bite.
The bunny cookies are small shortcrust delights designed to bring a pinch of magic and lots of cheer to the Easter table. Their beauty lies in their simplicity: they’re extremely easy to prepare and, what’s even more surprising, you don’t need special cutters! With a little handiwork and plenty of imagination you can create these cute faces that smell of butter and vanilla. Besides the classic version, they can be made on a stick (just like tasty cookie pops), becoming a fun snack for little ones.
Or as a homemade gift, packaged in clear bags — a sweet and genuine idea.
They also work as dramatic place cards: picture them on the laid table, each with a satin bow in a different color, a chic detail that will make your guests feel pampered.

See other ideas for Easter:

Difficulty: Easy
Cost: Low cost
Rest time: 30 Minutes
Preparation time: 30 Minutes
Portions: 4
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring

191.08 Kcal

calories per serving

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Energy 191.08 (Kcal)
Carbohydrates 25.49 (g) of which sugars 8.66 (g)
Proteins 3.77 (g)
Fat 8.71 (g) of which saturated 5.42 (g)of which unsaturated 3.05 (g)
Fibers 0.53 (g)
Sodium 46.39 (mg)

Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

2 1/2 cups type 00 wheat flour (all-purpose flour equivalent)
1 egg
6 tbsp granulated sugar
1/2 cup butter (cold, cut into pieces)
1 pinch salt
1 tsp vanilla extract
1 egg white egg white (as needed)
to taste dark chocolate chips
to taste coarse sugar sprinkles

Tools

1 Bowl
1 Plastic wrap
1 Brush
1 Cookie cutter
Plastic sticks
1 Parchment paper

Steps Bunny Cookies

In a large bowl, pour the flour and the cold butter straight from the fridge and start working them together until you obtain a sandy texture, then add the egg,
the sugar, the pinch of salt and the vanilla extract. Knead until you create a smooth dough ball; once ready, wrap it in plastic wrap and let it rest in the fridge for about half an hour.
After the resting time, cut small pieces of dough of about 80–100 g (about 3–4 oz), depending on how large you want the bunny cookies to be. Roll each piece into a rope and twist it on itself, then form 2 balls — one larger for the head and a smaller one for the tail. Finally shape the ears. Assemble all parts by brushing with some egg white.
To finish, if you want to make them like cake pops insert the stick and add a chocolate chip to create the eye. Brush everything with a little egg white and decorate with coarse sugar sprinkles. Place the cookies on a baking sheet lined with parchment paper and bake in a conventional oven at 356°F for about 15–20 minutes.
Always remember that baking times are indicative, so adjust based on your own oven. Once baked, remove them from the oven and let them cool; make sure to take them off the stick only when they are completely cooled — enjoy your cozy treat!
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