Easter Bunny Cookie Pops Recipe

Name: Easter Bunny Cookie Pops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 level tsp baking powder; 250 g plain flour; 75 g caster sugar; 1 tsp vanilla extract; 1 None egg + 1 egg white; 125 g cold butter, diced; 250 g icing sugar; 1 1/2 tbsp lemon juice; None None Red food colouring; 50 g dark chocolate, broken into pieces; None None YOU WILL ALSO NEED; 24 None lollipop sticks (suitable for baking)

Servings: persons

1 level tsp baking powder
250 g plain flour
75 g caster sugar
1 tsp vanilla extract
1 None egg + 1 egg white
125 g cold butter, diced
250 g icing sugar
1 1/2 tbsp lemon juice
None None Red food colouring
50 g dark chocolate, broken into pieces
None None YOU WILL ALSO NEED
24 None lollipop sticks (suitable for baking)

1
In a bowl, mix the baking powder and flour. Add the sugar, vanilla extract, egg, butter and a pinch of salt. Knead with the dough hook of a mixer, then with the hands, until smooth. Cover and chill for 1 hour.
2
Preheat the oven to 400u00b0F. Line 2 baking sheets with parchment paper. From a piece of paper, draw and cut out a 2.5 x 1.5 inch rabbit snout template. On a lightly floured surface, roll out the dough to 1/4 inch thick. Using the template, cut out 24 rabbit snouts, re-rolling the dough as necessary.
3
Push a lollipop stick into each and place on the baking sheets, and bake for 8-9 mins, until golden brown. Allow to cool on a wire rack.
4
Mix the powdered sugar, egg white and lemon juice until smooth. Spread three-quarters of the icing over the cake pops, leaving a space at the top of each for a nose. Allow to dry for 30 mins.
5
Color the remaining icing with food coloring and place a blob on each cake pop as a nose. Allow to dry. Melt the chocolate in a heatproof bowl set over a pan of simmering water. Make a funnel out of parchment paper and cut off a tiny corner. Spoon in the chocolate and pipe a mouth, teeth and whiskers on each cake pop. Allow to dry and serve.

899

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 level tsp baking powder, 250 g plain flour, 75 g caster sugar, 1 tsp vanilla extract, and more.

Yes, Easter Bunny Cookie Pops 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.

That's it — enjoy your meal!

Easter Bunny Cookie Pops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions