Rosy Rabbit Cookies Recipe

Why You’ll Love This Recipe

These cookies are not just a treat for the taste buds—they’re also a visual delight! The soft sugar cookies are decorated with pink icing, mini marshmallow cheeks, and cute bunny ears made from sliced almonds or fondant. They’re ideal for holiday gatherings, themed parties, or as a fun project to do with kids. Plus, they offer a mix of textures from the chewy cookie and the fluffy marshmallow to the crunchy almonds, making them a delightful bite!

Ingredients

For the Cookie Dough:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)

For the Decoration:

• 1 cup powdered sugar
• 2 tablespoons milk (adjust for consistency)
• Pink food coloring gel
• White food coloring gel (optional, for brightness)
• Mini marshmallows (for cheeks)
• Black food coloring gel or edible ink pen (for eyes and nose)
• Pink candy pearls (for noses)
• Sliced almonds or fondant triangles (for ears)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.

2. Cream the Butter and Sugar: In a separate large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.

3. Add the Wet Ingredients: Beat in the egg, vanilla extract, and almond extract (if using) until fully combined.

4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

5. Shape the Cookies: Roll the dough into small balls, about 1-1 ½ inches in diameter, and place them on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each dough ball into an oval or round shape, resembling a bunny face.

6. Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on a wire rack.

7. Prepare the Icing: In a small bowl, whisk together the powdered sugar and milk until smooth. Add a few drops of pink food coloring for the rosy shade and a little white food coloring for extra brightness, if desired.

8. Decorate the Cookies: Once the cookies have cooled, spread the pink icing on top of each cookie using a spoon or piping bag. For the bunny ears, place sliced almonds or fondant triangles on top of each cookie. For the cheeks, use mini marshmallows. Draw eyes and noses with black food coloring or an edible ink pen, and add pink candy pearls for the nose if desired.

9. Final Touches: Allow the icing to set for a few minutes before serving. These Rosy Rabbit Cookies are now ready to delight everyone with their cuteness and flavor!

Servings and Timing

• Servings: About 24 cookies
• Prep Time: 15 minutes
• Bake Time: 10-12 minutes
• Cooling Time: 10-15 minutes
• Total Time: Approximately 45-50 minutes

Variations

1. Flavor Variation: Add lemon or orange zest to the dough for a citrusy twist.
2. Color Variations: Use different food coloring for a range of pastel shades to suit your celebration.
3. Decorative Changes: Instead of mini marshmallows, use small candies or piped frosting for cheeks.
4. Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookies for up to 2 months.
• Reheating: If you prefer warm cookies, reheat them in the microwave for 10-15 seconds.

FAQs

1. Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days before baking.

2. What can I use instead of almond extract?

If you prefer not to use almond extract, you can simply omit it or substitute with an extra teaspoon of vanilla extract.

3. Can I use a store-bought icing for decoration?

Yes, store-bought icing works, but homemade icing gives the cookies a more personalized touch.

4. How can I make the icing thicker?

Add more powdered sugar in small increments until you reach the desired consistency.

5. Can I use a different kind of nut for the bunny ears?

Yes, you can use slivered almonds or other edible nuts in place of sliced almonds.

6. Can I decorate these cookies with sprinkles?

Yes, sprinkles can be added on top of the icing for extra texture and fun.

7. Can I freeze the dough before baking?

Yes, you can freeze the dough balls before baking for up to 2 months. Just bake them straight from the freezer, adding a minute or two to the baking time.

8. How can I make the cookies more colorful?

Incorporate food coloring into the dough or use a variety of colors for the icing to make them even more festive.

9. Do these cookies require a lot of decorating skill?

No, the decorating process is simple and fun, making it perfect for bakers of all skill levels, including kids.

10. Can I make these cookies without the food coloring?

Yes, you can skip the food coloring and decorate the cookies in a more minimalist style with just the marshmallows and almonds.

Conclusion

Rosy Rabbit Cookies are not only delicious but also a delightful way to celebrate spring and Easter. With their cute bunny designs and sweet flavor, they’re sure to be a hit at any gathering. Whether you’re an experienced baker or just looking for a fun project to try, these cookies will bring joy to your kitchen and beyond. Enjoy baking and sharing these irresistible treats with family and friends!

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Rosy Rabbit Cookies Recipe

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These Rosy Rabbit Cookies are adorable and delicious, perfect for Easter or any spring gathering. Soft sugar cookies decorated with pink icing, mini marshmallow cheeks, and cute bunny ears will delight both kids and adults. These fun and festive cookies bring a sweet touch to any holiday celebration.

• Author: Janet
• Prep Time: 15 minutes
• Cooling Time: 10-15 minutes
• Cook Time: 10-12 minutes
• Total Time: 45-50 minutes
• Yield: About 24 cookies
• Category: Dessert, Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

For the Cookie Dough:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional)

For the Decoration:

• 1 cup powdered sugar
• 2 tablespoons milk (adjust for consistency)
• Pink food coloring gel
• White food coloring gel (optional)
• Mini marshmallows (for cheeks)
• Black food coloring gel or edible ink pen (for eyes and nose)
• Pink candy pearls (for noses)
• Sliced almonds or fondant triangles (for ears)

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Instructions

• Prepare the Cookie Dough: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt, then set aside.

• Cream the Butter and Sugar: In a large bowl, beat softened butter and sugar until light and fluffy, about 2-3 minutes.

• Add Wet Ingredients: Beat in the egg, vanilla, and almond extract (if using) until combined.

• Combine Wet and Dry Ingredients: Gradually add dry ingredients into the wet ingredients, mixing until a soft dough forms.

• Shape the Cookies: Roll dough into 1-1 ½ inch balls and place on the prepared baking sheet, spacing them 2 inches apart. Flatten each ball gently into an oval or round shape, resembling a bunny face.

• Bake the Cookies: Bake for 10-12 minutes, until edges are golden brown. Cool on a wire rack.

• Prepare the Icing: In a small bowl, mix powdered sugar and milk until smooth. Add a few drops of pink food coloring and white food coloring for extra brightness if desired.

• Decorate the Cookies: Once cooled, spread the pink icing on each cookie. For bunny ears, place sliced almonds or fondant triangles on top. Add mini marshmallows for cheeks. Use black food coloring or an edible pen to draw eyes and noses, and add pink candy pearls for the nose if desired.

• Final Touches: Let the icing set for a few minutes before serving.

Notes

• For a citrus twist, add lemon or orange zest to the dough.
• Use different food coloring for various pastel shades.
• Make a gluten-free version by substituting all-purpose flour with a gluten-free flour blend.
• You can store the dough in the refrigerator for up to 2 days before baking.