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Sunday, April 17, 2011

Easter Bunny Sugar Cookies

For years I’ve made Easter egg sugar cookies decorated with several colours of royal icing. The cookies were really pretty, but they seemed to take forever. As a matter of fact, there is a little yellow sticky note in my cookbook that says, “Remember how much work these were last year. Don’t do it!” I put it there about 5 or 6 years ago to serve as a reminder the following year when I opened up the book to the sugar cookie page. Each year I’ve ignored that little yellow sticky - until now.

For the past little while, I’ve been decorating holiday cookies with fondant instead of (or sometimes in addition to) royal icing. There are so many great tasting fondants out there now and the cookies have always been a hit. It only made sense to make fondant covered cookies for Easter too!

These cute little Easter Bunny cookies can be decorated in no time. Here’s what you’ll need:
Baked Sugar Cookies (recipe below)
Gel or paste food coloring (pink and blue)
Pink sanding sugar
Small batch of royal icing (or buttercream)*
Piping bag and #1 or #2 round tip
Corn Syrup

*If you aren’t up for piping royal icing, you can always use edible ink markers for the eyes, nose, mouth and whiskers.

  1. Colour a small amount of fondant blue for the eyes and colour a slightly larger amount of fondant pink for inside of ears and for nose.
  2. Colour a small amount of royal icing or buttercream pink while leaving the rest white.
  3. Using the cookie cutter you used to make the bunny cookies, cut the same shape out of white fondant.
  4. Cut away the inside of the ears using a small leaf cutter.
  5. Lightly brush the cookie with corn syrup – you just want enough to make the fondant stick.
  6. Place the fondant on the cookie.
  7. Replace cutout ear sections with pink fondant leaf cutouts.
  8. Smooth out edges using fingers or a fondant smoother.
  9. Using a small brush dipped in water or edible glue, dampen the pink section of the ears. Sprinkle sanding sugar on top. Flip over and tap lightly to remove excess sugar.
  10. Roll two small balls of blue fondant for the eyes. Flatten slightly and dampen one side using small brush. Place eyes (damp side down) on bunny’s face.
  11. From pink fondant, cut a small heart either freehand or by using a fondant punch. (You could also just roll a round ball for a nose.) Dampen nose and place under the eyes.
  12. If using petal dust, dry brush a small amount on the cheeks of the bunny.
  13. Pipe mouth out of the pink icing and whiskers out of the white icing.
  14. Let cookies sit under a tea towel for 24 hours before packing in a tin or wrapping in cello.


Vseward said...

Brilliant! I'm going to do this. Your instructions are perfect! Thanks for sharing, I'll put a sticky note on the recipe saying "Dawn's sugar bunnys "

Butterface Cakes said...

Thanks Valonda! ;-)

~Inez~Kicking Cancer's Ass - one day at a time said...

Hey Imaginary Friend,
I just found this. It's great. I do not know if I will make anything but I love imagining I will. I will keep up. I love the Red Velvet cake you made for your DH a couple of years ago, topped with berries.

Butterface Cakes said...

Thanks Inez! That cake tastes really great too. I will have to post about it when berries are in season (if that ever happens this year)!