Bunny Cookies Recipes

BUNNY BUTT SNICKERDOODLE COOKIES

Steps:

• Add the cookie dough to a medium bowl, then fold in the flour and 1/2 teaspoon of the cinnamon until well combined. Refrigerate until cold, about 10 minutes.
• Set aside 1/3 cup (about 1.6 ounces) of the dough for the tails. Cut the remaining dough into 8 equal pieces (about 1.8 ounces each). Roll each piece into a 9-inch-long rope, pressing a little harder on the ends to make them pointy (these will become the ears). Gather both ends of a rope and loosely twist the rope twice in the middle to create the bunny body, leaving an open loop at the bottom (the tail will go here) and separating the pointed ends at the top to look like ears. Transfer to an ungreased rimmed baking sheet and repeat with the remaining 7 ropes.
• Preheat the oven to 350 degrees F.
• Divide the reserved dough into 8 equal pieces (about 0.2 ounces each). Roll each piece into a ball and place into the loop of the bunny body. Freeze until very cold, about 20 minutes. Bake until the cookies are set and just turning golden on the bottoms, about 16 minutes. Transfer the bunnies to a wire rack to cool slightly.
• Meanwhile, mix the confectioners' sugar, cream cheese and milk in a medium bowl until smooth. Mix the granulated sugar and the remaining 1/2 teaspoon cinnamon in a small bowl. While the bunnies are still warm, brush all over with some of the cream-cheese glaze and sprinkle with the cinnamon-sugar. Brush the tails with a little more glaze, then decorate with sprinkles. Let the bunnies cool completely, about 30 minutes. Serve any remaining glaze on the side for dipping.

BUNNY SANDWICH COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms. Divide dough into 6 equal portions, and color each portion with food color as desired.
• Roll 1 portion of dough on lightly floured surface to 1/4-inch thickness. Using 1 1/2-inch heart-shaped cutter, cut out 18 heart shapes. Cut 6 of the heart shapes in half for ears. Dip shapes into granulated sugar. Tuck ears under 6 of the heart shapes to form ears on bunny faces. Place all on ungreased cookie sheet. Repeat with remaining portions.
• Bake 5 to 7 minutes or until lightly golden brown.
• Mix frosting and powdered sugar. Set aside 2 tablespoons of the frosting. Spread frosting on bottom sides of heart shapes without ears. Top each with heart shape with ears.
• On lower back side of bunny, place dab of remaining 2 tablespoons frosting, and attach jelly bean for tail. In small microwavable bowl, microwave chocolate chips uncovered on High about 30 seconds or until chips can be stirred smooth. Place in small plastic food-storage bag. Cut small opening in 1 corner of bag. Squeeze plastic bag to make eyes and nose for each bunny. Let stand to set chocolate and frosting.

BUNNY COOKIES

Steps:

• In a bowl, beat butter with sugar until creamy, 2 minutes. Beat in vanilla, salt, and egg white. (For pink bunnies, add a drop or two of food coloring.) Reduce speed to low and slowly add flour until combined.
• For each bunny, roll 1 tablespoon dough between palms to create a 1-inch oval. Hold kitchen shears at a 30-degree angle; snip ears about 1/2 inch from front. (Do not cut all the way through.)
• With a toothpick, poke holes for eyes. Refrigerate until firm, about 1 hour.
• Preheat oven to 350 degrees. Bake bunnies just until golden brown on bottoms, 22 to 25 minutes. Let cool completely on a wire rack.

SUGAR COOKIE BUNNIES

Steps:

• Sift flour, baking powder, and salt together into a bowl. Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. With machine running, gradually add flour mixture; mix until combined. Shape into a disk, and wrap in plastic. Refrigerate until firm, at least 45 minutes (or up to 3 days).
• Preheat oven to 325 degrees. Transfer dough to a lightly floured work surface. Roll to 1/8 inch thick. Using a 5-inch-tall bunny-shaped cookie cutter, cut out cookies. Space 2 inches apart on parchment-lined baking sheets. Reroll scraps, and cut out. Refrigerate until firm, about 15 minutes.
• Bake until golden, 12 to 15 minutes. Let cool completely on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.