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Recipes
Old Fashion Iced Easter Bunny Cookies
Recipe

13 INGREDIENTS • 8 STEPS • 1HR

Old Fashion Iced Easter Bunny Cookies

5.0
2 ratings
These sugar cookies are great for all sorts of holidays, birthdays, bridal showers any special event.
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Angie's Southern Kitchen
Hello! Welcome to my Southern way of life! I love to cook. I love to try new foods, new restaurants, and any thing to do with food.
These sugar cookies are great for all sorts of holidays, birthdays, bridal showers any special event.
1HR
Total Time
$0.57
Cost Per Serving
Ingredients
Servings
12
US / Metric
Cookie
Butter
2 sticks
Granulated Sugar
1 1/4 cups
Salt
1 tsp
Baking Powder
1/2 Tbsp
Baking Powder
Sour Cream
1/4 cup
Sour Cream
or Heavy Cream
Icing
Powdered Confectioners Sugar
2 1/4 cups
Powdered Confectioners Sugar, sifted
Light Corn Syrup
2 Tbsp
Light Corn Syrup
Whole Milk
3 Tbsp
Whole Milk
Food Coloring
to taste
Food Coloring
Nutrition Per Serving
VIEW ALL
Calories
450
Fat
17.7 g
Protein
4.2 g
Carbs
69.3 g
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Old Fashion Iced Easter Bunny Cookies
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Angie's Southern Kitchen
Hello! Welcome to my Southern way of life! I love to cook. I love to try new foods, new restaurants, and any thing to do with food.
Cooking InstructionsHide images
step 1
In a standing mixer cream Butter (2 sticks), Granulated Sugar (1 1/4 cups), Salt (1 tsp), and Baking Baking Powder (1/2 Tbsp) until light and fluffy. Then add Vanilla Extract (1/2 Tbsp) and Farmhouse Eggs® Large Brown Egg (1), beat well until blended light and fluffy.
step 1 In a standing mixer cream Butter (2 sticks), Granulated Sugar (1 1/4 cups), Salt (1 tsp), and Baking Baking Powder (1/2 Tbsp) until light and fluffy. Then add Vanilla Extract (1/2 Tbsp) and Farmhouse Eggs® Large Brown Egg (1), beat well until blended light and fluffy.
step 2
Sift the Corn Starch (3 Tbsp) into the Unbleached All Purpose Flour (3 cups). Add half the flour and half the Sour Cream (1/4 cup) to the butter mixture mixing in completely. Add the rest of the sour cream and flour, mix until well incorporated.
step 3
Divide into 2 round disk wrap and put in the refrigerator for 30 minutes. Heat oven to 350 degrees F (180 degrees C).
step 3 Divide into 2 round disk wrap and put in the refrigerator for 30 minutes. Heat oven to 350 degrees F (180 degrees C).
step 4
Roll cookies out on a floured surface. Bake cookies on a parchment paper lined baking dish. Bake the cookies for 10-14 minutes. Let cookies cool completely on a wire rack before icing.
step 4 Roll cookies out on a floured surface. Bake cookies on a parchment paper lined baking dish. Bake the cookies for 10-14 minutes. Let cookies cool completely on a wire rack before icing.
step 5
Mix Powdered Confectioners Sugar (2 1/4 cups), Light Corn Syrup (2 Tbsp), Whole Milk (3 Tbsp), Food Coloring (to taste) in a large flat bowl mix until all the lumps are gone and well mixed. Let this sit a while, for about 10 minutes, to let the bubbles work their way to the top otherwise you tend to get lots of bubbles in your icing later.
step 6
Dip cookie, let it drain, letting excess drip into icing bowl. Place them on a rack on a cookie sheet and let them dry for at least one day otherwise they will stick to one another.
step 6 Dip cookie, let it drain, letting excess drip into icing bowl. Place them on a rack on a cookie sheet and let them dry for at least one day otherwise they will stick to one another.
step 7
You can make your own little bows out of a cute ribbon: pink, blue, and orange.
step 7 You can make your own little bows out of a cute ribbon: pink, blue, and orange.
step 8
Serve with bows and enjoy!
step 8 Serve with bows and enjoy!
Tags
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American
Shellfish-Free
Kid-Friendly
Cookies
Easter
Vegetarian
Dessert
Spring
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