Gingerbread Bunny Cookies – a delicious recipe with butter, brown sugar, honey, egg yolks, flour, ground ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Grease and line 2 large baking trays with parchment paper.
2
Using an electric mixer, beat butter, brown sugar and honey in a bowl until pale and creamy. Add egg yolks and beat until combined. Add flour, ginger and pumpkin pie spice and stir until just combined. Knead dough until smooth.
3
Divide dough into 2 portions. Place 1 portion between sheets of parchment paper and roll to 1/8 inch thick. Using a 4 inch bunny cutter, cut out shapes, then place on prepared trays. Bake each tray for 10 minutes or until lightly golden. Repeat using remaining dough and any off-cuts. Cool on wire racks.
4
To make the icing, place egg white in a bowl. Gradually add sifted powdered sugar, stirring constantly until a smooth paste forms. Place in a piping bag fitted with an 1/8 inch plain nozzle. Pipe onto bunnies. Let stand for 30 minutes or until icing has set. Serve.
877
kcal
Calories
33
g
Fat
140
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 9 tbsp unsalted butter, at room temperature, 1/2 cup brown sugar, 1/2 cup honey, 2 large egg yolks, at room temperature, and more.
Yes, Gingerbread Bunny Cookies 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.
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