Soft Buttercream Bunny Cookies (Print View)
Soft, buttery bunny cookies with vanilla-almond flavor and smooth frosting. Fun for any festive occasion.
# What You'll Need:
→ Cookie Dough
01 -
1 cup unsalted butter, at room temperature
02 -
1/2 cup vegetable shortening
03 -
1 1/4 cups granulated sugar
04 -
1 large egg, at room temperature
05 -
1 1/2 teaspoons vanilla extract
06 -
2 teaspoons almond extract
07 -
4 1/4 cups all-purpose flour
08 -
3/4 cup cornstarch
09 -
2 teaspoons baking powder
10 -
1/2 teaspoon lemon zest
→ Buttercream Frosting
11 -
1 cup unsalted butter, softened but not melted
12 -
6 cups powdered sugar, sifted
13 -
2 teaspoons vanilla extract
14 -
8 tablespoons whole milk
→ Decorating
15 -
Sugar sprinkles
16 -
Black sugar pearls
# Directions:
01 -
Preheat oven to 325°F. In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, and lemon zest to aerate and combine. Set aside.
02 -
In a large mixing bowl, beat the room-temperature butter, shortening, and granulated sugar on medium-high speed for 3-4 minutes until the mixture is very light, fluffy, and pale, scraping the bowl as needed.
03 -
Add the egg, vanilla extract, and almond extract to the creamed mixture. Beat on medium speed for 1-2 minutes until the mixture is thoroughly combined, light, and smooth.
04 -
Mix the sifted dry ingredients into the wet mixture in 2-3 additions on low speed. Mix just until combined and no dry streaks remain to avoid overdeveloping gluten. If dough appears too soft, refrigerate for 15-20 minutes to firm slightly.
05 -
On a lightly floured surface, roll dough to 1/4 inch thickness. Cut with bunny-shaped cookie cutters and place onto parchment-lined baking sheets, leaving 1 inch between cookies.
06 -
Bake at 325°F for 9-10 minutes, until edges are set but cookies remain pale. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
07 -
In a clean mixing bowl, beat softened butter on medium speed for 1-2 minutes until creamy and smooth. Gradually add sifted powdered sugar in 3-4 additions, mixing on low speed after each. Add vanilla extract and milk, one tablespoon at a time, mixing between each addition until frosting is smooth and spreadable.
08 -
Transfer buttercream to piping bags with desired tips. Pipe frosting onto cooled cookies to create bunny shapes, fill in ears and faces. Decorate with sugar sprinkles and place black sugar pearls for the eyes. Let set at room temperature for 30 minutes before serving or storing.
# Notes:
01 -
Always sift dry ingredients and powdered sugar for superior texture. Bringing the egg and butter to room temperature ensures a lighter dough.