Pink Easter Bunny Cookies – a delicious recipe with butter, egg, flour, baking powder, icing sugar, Red food colouring. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400u00b0F. Line 2 baking sheets with parchment paper. Knead the butter, egg yolk, flour, baking powder and 1/3 cup, plus 1 1/2 tsp powdered sugar into a smooth dough. Wrap in plastic wrap and chill for 1 hour.
2
On a lightly floured surface, roll the dough out to 1/8 inch thick. Cut out 40 different-sized rabbits, re-rolling the dough as necessary. Place on the baking sheets and bake separately for 8 mins each. Allow to cool.
3
Beat the egg white and remaining powdered sugar until smooth. Divide equally into 3 bowls. Color 1 bowl pale pink, 1 bowl dark pink and leave the final bowl white. Spoon into 3 piping bags fitted with small, plain nozzles. Decorate the rabbits with icing, sugar sprinkles and sugar hearts.
662
kcal
Calories
28
g
Fat
97
g
Carbs
8
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 7 ingredients. The key ingredients include: 125 g butter, diced, 1 None egg, separated, 175 g plain flour, 1/2 tsp baking powder, and more.
Yes, Pink Easter 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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