Easter Bunny Cookies with Decorating Sugar
Hop into Spring with these fun cookies that look just like Peeps! Ann Clark Decorating Sugar gives the cookies amazing sparkle and crunch. This recipe also uses Ann Clark Royal Icing Packets and our favorite Sugar Cookie Recipe.
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Prep Time
1 hour 30 minutes
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Cook Time
35 minutes
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Servings
22
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1 batch Ann Clark Sugar Cookies
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2 packets Ann Clark White Royal Icing
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1-3 drops Ann Clark Black Gel Food Coloring
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1-3 drops Ann Clark Regal Purple Gel Food Coloring
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1-3 drops Ann Clark Bubblegum Pink Gel Food Coloring
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1-3 drops Ann Clark Sky Blue Gel Food Coloring
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1-8 ounce container Ann Clark Sparkling Decorating Sugar
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Easter Bunny Cookie Cutter
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Piping bags
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Rolling pin
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Mixer
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Large, rimmed baking sheets
Equipment Needed
Baking the Cookies
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1
Make, Bake & Cut cookies using the Ann Clark Bunny cookie cutter; bake and cool completely before decorating.
Make the Royal Icing
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2
Make 2 packets Ann Clark’s Royal Icing according to directions to piping consistency.
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3
Remove 2 -3 tablespoons icing into a small bowl. Add black food coloring to achieve desired color. Place it into piping bag. Set aside.
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4
Divide the remaining royal icing equally into 3 medium bowls and add Ann Clark Regal Purple, Ann Clark Bubblegum Pink and Ann Clark Sky Blue coloring to each bowl to achieve desired color.
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5
Remove about 2-3 tablespoons of each and place into 3 different piping bags to use for the piping the borders. Set aside.
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6
Add 1 teaspoon water at a time to the remaining royal icing in the bowls to create a flood consistency to the icing. Place into piping bags.
Decorating Cookies
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7
Outline the entirety of the bunny shape with the outline consistency icing in the piping bag.
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8
Using the flooding consistency piping bag, flood the entire bunny shape with pink flood consistency icing. Using a toothpick to move icing into gaps that need to be filled.
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9
Place the sparkling sugar into a shallow dish.
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10
While the icing is still wet, gently drop the wet icing side down into the shallow dish of sugar to coat.
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11
Hold the bunny on the edges so as not to disturb the sanding sugar coverage and place back onto the large, rimmed baking sheet.
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12
While icing is still wet use black icing to make dots for eyes and nose.
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13
Let dry 3 hours to overnight so the icing hardens.
Notes & Tips:
- To make ahead: Make cookies and Royal Icing the day before and wrap tightly and store at room temperature. Decorate the next day, if desired.
- For cookies need: 2 sticks butter + 2/3 cup granulated sugar + 1 egg + 1 ½ tsp. vanilla + 3 cups all-purpose flour + ½ tsp salt
- For Royal Icing: Need 2 packets royal icing + 2lbs of powdered sugar to complete recipe
- Add water to Royal Icing to achieve desired consistency for piping and flooding
Photo by Laura Kanya
