We all know that the Easter bunny comes and hides all those fun Easter eggs on Easter for the big egg hunt. Well, we have managed to capture his little paw prints! These little Bunny Paw Cookies are so much fun and the kids just love them! Why not surprise your family with a batch this Easter?! And, don’t forget about our adorable Bunny Sugar Cookies or the cute Easter Chick Sugar Cookies we talked about the other day.
Bunny Paw Cookies
Ingredients:
2 1/2 cups all purpose flour
1 1/2 cups granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) butter – softened at room temperature
2 teaspoons pure vanilla extract
2 large eggs
1/4 cup Wilton white sparkling sugar sprinkles
Additional Supplies Needed:
Wilton egg shaped cookie cutter
Wilton orange, yellow and purple chocolate melts
Wilton orange and yellow decorating icing
Betty Crocker purple decorating icing pouch
Directions:
1. Preheat oven to 350°.
2. Line a cookie/baking sheet with parchment paper and set aside.
3. In a medium mixing bowl, add the flour, sugar, baking powder and salt. Mix with a whisk to evenly distribute. Set aside.
4. In a large mixing bowl, add the butter and sugar. With an electric mixer on medium speed, cream until light and fluffy (about 3 minutes).
5. One at a time, add the eggs (continue on medium speed) and mix until well combined. Mix in the vanilla extract.
6. On low speed, add 1/4 of the dry ingredients and mix until well distributed. Continue to add flour, 1/4 cup at a time until all is mixed in and combined. Be sure to use a spatula and scrape the sides of the bowl to get all the flour mixed in.
7. Sprinkle some flour on a hard surface or cutting board and on your hands. Place some of the dough on the hard surface and press down with your hands (or use a roller) to make it about 1/4 inch thick.
8. Using the egg-shaped cookie cutter, cut out egg shapes from the dough and place on parchment-lined cookie sheet. Repeat until all of the dough is used up.
9. Sprinkle each cookie with sparkling white sugar crystals.
10. Bake in 350° preheated oven for exactly 10 minutes (any longer and they will turn brown).
11. Let cookies cool in pan for one minute. While still warm, press a large Wilton colored chocolate melt into each cookie on the smaller end of the egg shape.
12. Transfer cookies to a wire rack to completely cool.
13. Once cooled, pipe icing to make 3 dots on the larger end of each cookie for the toes.
Enjoy!!
Print this recipe:
- 2½ cups all purpose flour
- 1½ cups granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (2 sticks) butter – softened at room temperature
- 2 teaspoons pure vanilla extract
- 2 large eggs
- ¼ cup Wilton white sparkling sugar sprinkles
- Additional Supplies Needed:
- Wilton egg shaped cookie cutter
- Wilton orange, yellow and purple chocolate melts
- Wilton orange and yellow decorating icing
- Betty Crocker purple decorating icing pouch
- Preheat oven to 350°.
- Line a cookie/baking sheet with parchment paper and set aside.
- In a medium mixing bowl, add the flour, sugar, baking powder and salt. Mix with a whisk to evenly distribute. Set aside.
- In a large mixing bowl, add the butter and sugar. With an electric mixer on medium speed, cream until light and fluffy (about 3 minutes).
- One at a time, add the eggs (continue on medium speed) and mix until well combined. Mix in the vanilla extract.
- On low speed, add ¼ of the dry ingredients and mix until well distributed. Continue to add flour, ¼ cup at a time until all is mixed in and combined. Be sure to use a spatula and scrape the sides of the bowl to get all the flour mixed in.
- Sprinkle some flour on a hard surface or cutting board and on your hands. Place some of the dough on the hard surface and press down with your hands (or use a roller) to make it about ¼ inch thick.
- Using the egg-shaped cookie cutter, cut out egg shapes from the dough and place on parchment-lined cookie sheet. Repeat until all of the dough is used up.
- Sprinkle each cookie with sparkling white sugar crystals.
- Bake in 350° preheated oven for exactly 10 minutes (any longer and they will turn brown).
- Let cookies cool in pan for one minute. While still warm, press a large Wilton colored chocolate melt into each cookie on the smaller end of the egg shape.
- Transfer cookies to a wire rack to completely cool.
- Once cooled, pipe icing to make 3 dots on the larger end of each cookie for the toes.
- Enjoy!!
Leave a Reply