Easter Bunny Sugar Cookies
With all three children now teenagers they are not keen on doing an Easter egg hunt any more. In the past we made quite a do of our Easter egg hunt. The kids had stiff competition from our pooches in finding the Easter eggs first and some years we found stray Easter eggs in our garden weeks after the big hunt. To console myself that the kids are getting bigger and some family traditions are changing, I made sugar cookies in the shape of bunnies this morning. No-one’s to old for a bunny shaped sugar cookie!!!
|750 ml (3 c)||Flour|
|5 ml (1 teasp)||Baking Powder|
|1 c||Unsalted butter|
|250 ml (1 c)||Sugar|
|5 ml (1 teasp)||Vanilla|
- Pre-heat your oven to 180’C. Line 2 baking trays with parchment paper or spray with spray-and-cook.
- In a mixing bowl sift together flour, baking powder and salt.
- Beat together the butter and sugar. Once mixed well, add in the egg. Mix again, then add in vanilla.
- Slowly add in flour mixture about a cup at a time. Mix until dough forms and begins to clump together. If your dough is still crumbly, keep mixing! The dough starts out crumbly and then comes together to form a really nice dough.
- Gather up dough and knead it with hands until it’s nice and smooth (if needed). Roll it into a ball, wrap with plastic wrap and let it rest for about 20 minutes.
- Roll out the dough and cut out cookies.
- Bake for 10 min. Check them then and add a minute or two as needed. I like my cookies to be really soft so I pull them out about just when I notice the very the “moist” look of the dough is gone on top or if I notice any bit of golden on the bottom.
- After removing them from the oven let them sit on the warm pan for a minute or two. This gives them a minute to firm up and bakes a bit more.
- Once the cookies are cool, use a spatula and transfer them to a cooling rack.