peeps bunny cookies

Peeps Bunny Cookies are the perfect Easter treats, made with my cut out sugar cookie recipe that has a no chill option and a gluten free option, then topped with decorative sugar and chocolate eyes and noses.

Peeps Bunny Cookies

all purpose flour (300 grams)

tsp baking powder

salt

unsalted butter (softened, 1/2 cup)

sugar

tsp vanilla extract

almond extract

unsalted butter (softened (equal to 3 sticks))

tbsp milk (or heavy cream works great too)

Gel food coloring (I used yellow, pink, blue and purple)

Sanding sugar (I used yellow, pink, blue and purple)

tbsp chocolate chips (melted)

In a large bowl, combine the flour, baking powder and salt. Mix with a spoon or fork. Set aside.

In a mixing bowl, combine the room temperature butter and sugar, beat with an electric mixer for 90 seconds.

Add in the egg, vanilla &amp; almond extracts and beat for 1 minute.

Add the flour in thirds, mixing just until the flour is incorporated. The dough will initially look crumbly, almost sandy. But continue to mix until the mixture is thick and sticks together. Use your hands to gently knead the dough together at the very end of the mixing process – knead for only 20-30 seconds.

Divide the dough into 2 flat discs, cover each with plastic wrap and place in the fridge for at least 1 hour to chill. The dough can be left in the fridge to chill for up to 2 days.

After chilling, remove one disc and preheat the oven to 350ºF.

On a very lightly floured surface (and I mean minimal) use a rolling pin to roll the dough to 1/4 inch thick. Frequently I will roll my dough on a silicone baking mat to eliminate the need to use flour.

Use cookie cutters to cut out your desired shapes. Remove the dough scraps and use a spatula to transfer the shapes to a baking sheet lined with a silicone baking mat. Bake for 9-10 minutes. If your oven has a hot spot, rotate the cookie sheet half way through.

The cookies will be pale in color – but will continue baking slightly once removed from the oven. Allow the cookies to cool on the baking sheet for at least 10 minutes. Then move to a cooling rack. Repeat the process with the remaining dough. If your dough is out of the fridge for too long, wrap it and chill it in the fridge for 15 minutes.

Allow the cookies to cool completely before frosting them.

CUT OUT SUGAR COOKIES

Place the softened butter in a mixing bowl, beat using an electric mixer for 90 seconds.

Gradually add the powdered sugar, I usually do 2 cups at a time, and add the vanilla and almond extracts, beat again.

Taste the frosting to see if you want it sweeter. I liked the way mine turned out with 4 cups of powdered sugar. If the frosting is too thick add 1 tbsp of milk or heavy cream, beat until creamy.

Divide the frosting into 4 bowls and dye each your desired color.

Transfer each color into a piping bag fit with a round tip, similar to a Wilton 1A. Hold the tip close to the cookie and pipe the frosting on the cookies, starting with a V shape for the bunny ears. Continue onto the head and body.

Transfer the sanding sugar to a plate. Press each cookie into the sprinkles, making sure all the frosting is covered. Repeat for all the cookies.

Melt 2 tablespoons of semi-sweet chocolate chips in the microwave. Transfer the melted chocolate to a piping bag. Cut a very small hole in the bag and pipe 2 eyes and 1 nose on each bunny. You could also dab the melted chocolate on with a toothpick if you feel like that gives you more control.

BUTTERCREAM FROSTING

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