Ingredients
For the Cookies:
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract (optional)
For the Decoration:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Food coloring (pastel pink, blue, yellow, or any Easter colors)
- ½ cup shredded coconut (for fluffy tails) OR large white mini marshmallows
- White chocolate or royal icing (for attaching tails)
Instructions
In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large mixing bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add the egg, vanilla extract, and almond extract, mixing until well combined. Slowly add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide the dough into two equal portions and flatten each into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes. Chilling prevents the cookies from spreading too much while baking.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll out the chilled dough on a lightly floured surface to about ¼-inch thickness. Using a bunny-shaped cookie cutter, cut out bunny shapes and place them on the prepared baking sheet, leaving about an inch of space between each.
Bake for 8-10 minutes or until the edges are just turning golden. Be careful not to overbake – you want a soft and tender cookie! Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If desired, divide the icing into separate bowls and add different food colors for a pastel touch.
Using a small spoon or piping bag, spread or pipe the icing onto the cooled cookies. Let the icing set for about 10 minutes before adding the tails.
For shredded coconut tails, lightly press a small pinch of coconut onto the lower part of the bunny while the icing is still wet. If using marshmallows, cut them in half and attach them using a dab of melted white chocolate or royal icing.
Allow the icing and decorations to fully set before serving or storing. This helps keep the cookies looking their best and prevents smudging.
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 150
- Sugar: 12g
- Fat: 7g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g