Bunny Cookie Cupcakes Recipe

Name: Bunny Cookie Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 16.5-oz. roll refrigerated sugar cookie dough; 3/4 cup all-purpose flour; 2 cups confectioners' sugar; 2 tablespoons egg-white powder (such as Just Whites); Red and green food coloring; 1/2 cup each light and dark pink decorating sugars; Large flower decors; 2 cups chopped sweetened flaked coconut; 1 16-oz. can vanilla frosting; 24 cupcakes, any flavor

Servings: persons

1 16.5-oz. roll refrigerated sugar cookie dough
3/4 cup all-purpose flour
2 cups confectioners' sugar
2 tablespoons egg-white powder (such as Just Whites)
Red and green food coloring
1/2 cup each light and dark pink decorating sugars
Large flower decors
2 cups chopped sweetened flaked coconut
1 16-oz. can vanilla frosting
24 cupcakes, any flavor

1
Preheat oven to 350u00b0F. Line 2 large baking sheets with parchment paper.
2
Knead dough and flour together until smooth. Roll out to 1/4-inch thickness. Cut out bunny shapes using a 3-inch cookie cutter. Transfer to baking sheets, spacing 2 inches apart. Reroll scraps; continue cutting to get 24 bunnies.
3
Bake cookies, rotating sheets halfway through, until golden, 10 to 12 minutes. Transfer to a wire rack to cool. Make cookie frosting: Stir confectioners' sugar, egg-white powder and 3 Tbsp. warm water until smooth. (If frosting is too thick, stir in more water, 1 tsp. at a time.) Spoon 2 Tbsp. frosting into a ziplock bag. Tint remaining frosting light pink with a drop of red food coloring. Keep frosting covered to prevent drying.
4
Working on 1 cookie at a time, spread a thin layer of pink frosting on top. Sprinkle top of frosted cookie with light or dark pink decorating sugar to coat, shaking off excess. Snip a small corner from bag with white frosting. Pipe a few dots of white frosting on cookie; attach decors. Repeat with remaining cookies. Allow cookies to dry, 1 hour.
5
Place chopped coconut in a ziplock bag. Add a few drops of green food coloring; massage to tint coconut evenly. Put coconut in a shallow bowl. Spread vanilla frosting on cupcakes. Roll edges in green coconut. Press a cookie on top of each cupcake.

745

kcal

Calories

Fat

170

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 16.5-oz. roll refrigerated sugar cookie dough, 3/4 cup all-purpose flour, 2 cups confectioners' sugar, 2 tablespoons egg-white powder (such as Just Whites), and more.

Yes, Bunny Cookie Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bunny Cookie Cupcakes

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