Bunny Cream Cookies

Bunny Cream Cookies Heading into Easter week I decided to make some cookies. We will actually be at the beach for Spring Break so I wanted to get these done early so I could spend next weekend packing and not baking.

Bunny Cream CookiesI was so glad my daughter, Madison, and I made these cookies. It was fun experimenting and playing around with these. Bunny Cream Cookies I wanted to go for a simply version of bunny cookies so that my daughter could help me. She actually rolled, cut and shaped almost all of these cookies. I started out by showing her what I wanted to do with this bunny cookie and she finished off the project in no time! That is Madison and Isabella, well at least their fingers!! Had to give her a chance to do a shout out since she helped me so much with these! Bunny Cream Cookies This cookie is my basic cream cookie recipe and then I just adapted it by changing the shape. We also threw in a few egg shaped cookies to just mix it up a bit! ENJOY!

Bunny Cream Cookies Bunny Cream Cookies

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BUNNY CREAM COOKIES

YIELDS: 3 to 4 dozen

PREP TIME: 1 hour

COOK TIME: 10 minutes

TOTAL TIME: 1 hour and 10 minutes

Ingredients:

1/2 cup shortening

1 cup sugar

1 egg

1/2 cup sour cream

1/2 teaspoon baking soda

3 to 3 1/2 cups all purpose flour

pink sprinkles

pink egg shaped sprinkles

15 Hershey’s Kisses

Directions:

1. Preheat oven to 325. Prepare cookie sheet using parchment paper.

2. In mixer beat shortening and sugar. Add in egg and mix.

3. In separate small bowl dissolve baking soda into sour cream.

4. Alternate adding flour and sour cream into mixing bowl.

5. Incorporate all for a nice soft dough. Put on counter top.

6. Roll the dough out using more flour if needed so it is not sticky.

7. Use round cookie cutter for the body and star cookie cutter for ears, IF you don’t have a bunny cookie cutter, which I don’t.

8. Place on cookie sheet. Decorate ears with pink sprinkles and nose with pink egg shaped sprinkle.

9. Bake for 8 to 10 minutes until edge of cookie is brown.

10. In the meantime, melt Hershey’s kisses over double boiler. Place in baggie to pipe.

11. When cookies are done, cool for 10 minutes. Pipe chocolate for the eyes and mouth. ENJOY!

***notes***

I always use a plastic sandwich baggie to do any piping. Just clip the end a little to make the eyes and mouth.

If chocolate starts to harden, place the baggie in microwave to remelt. I did this several times and worked like a charm.

Also the egg sprinkles I got out of combination container of sprinkles. It was a spring edition of sprinkles.

Bunny Cream Cookies

This recipe is linked over at:

Pint Sized Baker and Inside BruCrew Life

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