Easter Bunny Shortbread Cookies are as whimsical as they are deliciously made from a buttery shortbread dough and trimmed in chocolate!
What child doesn’t love the whimsy of the Easter Bunny!
Besides Easter being a beautiful holiday, celebrated from religious roots, it is often recognized as a pinnacle time of year in which spring is officially here.
Evidently, easter-themed desserts bring out the kid in us adults, and always bring a smile to the faces of children.
Indeed I will admit, I visited the World of Beatrix Potter in the countryside of England, and never wanted to leave!
The perfect cookie dough for making sugar cookies with shapes is a shortbread cookie.
It’s rich in butter, and the dough holds together beautifully for pressing into shapes.
Having been inspired by the whimsy of Beatrix Potter in England for my bunny, I thought, why not venture over to Scotland for their traditional biscuit (cookie), dough for the cookies.
Other Shortbread Cookies You’re Sure To Love
- Witch Fingers Shortbread Cookie – adorable, easy to shape cookies for Halloween
- Lavender Butter Cookies – a hint of fresh lavender for a summertime cookie
- Linzer Cookies – two shortbread cookies sandwiched together with a filling of jam, chocolate or salt caramel
- Edible Flower Cookies – which would also look lovely on you Easter table spread
How To Make Easter Bunny Shortbread Cookies
Basically, once the butter and mascarpone are room temperature, the ingredients are quickly whisked into a firm dough ball.
Next, the dough is rolled out on parchment paper, into a disc and chilled for about 30-minutes.
Once chilled, it is easy to make these easter shortbread cutout cookies and decorate.
Bunny Cookies Need A Chocolate Smile
You don’t need to be a pastry chef to create a little whimsy with these bunny cookies.
A shortbread cookie, once it’s baked and cooled, is easy to pipe icing on top of.
You could certainly choose to pipe ‘royal icing’ on top, but I chose something easier; for something easier a rosewater glaze and a chocolate face.
This makes them look soft and smell as though the bunnies have been hiding in a rose bush.
Decorating The Bunny Cookies
With a piping bag or a small tip bottle, you are able to easily draw a face on these easter bunny cookies.
Melt a little chocolate, design a smile, a wink or a frown and you’ve created a cookie with character!
Easily firm the chocolate design by popping them in the fridge for a short time.
How To Store Shortbread Bunny Cookies
Once the chocolate is firm, the cookies can be easily stocked in an airtight container and stored in the fridge.
Another option is to freeze the cookies once shaped, but bake and decorate them when you are ready to serve.
- Cocoa butter
- Confectioners sugar
- Rolling pin
- Food processor
- Bunny cookie cutter
- Baking sheet pan
- Parchment paper
- Basting brush
- Metal spatula
- Small tip plastic applicator bottle of pastry bag with a small tip
- Melting pot – for chocolate
Easter Bunny Shortbread CookiesCourse: CookiesCuisine: WhimsicalDifficulty: Easy
The Whimsical Easter Bunny needed to be made into buttery shortbread cookies with cocoa butter glaze and chocolate features for the whimsy of children.
Butter – 16 oz, 2 sticks, room temp.
Mascarpone – 8 oz, room temp.
Sugar – 1/2 cup
Flour – 3 1/2 cups, more for dusting
Salt – 1/2 tsp
Cocoa Butter – 2 oz
Confectioners sugar – 3/4 cup
Rosewater – 1/4 tsp, or 1/2 tsp vanilla
Chocolate – 1 oz.
- Preheat the oven to 350
- In a food processor place the room temp butter, mascarpone, sugar, flour and salt and whirl until the dough comes together in a ball.
- Remove the dough and press into a disc, wrap and chill for 15-minutes.
- Roll out the chilled dough on a floured surface, and press shapes with a bunny cookie cutter. Place on a parchment paper lined cookie sheet.
- Bake 12 – 15 minutes, or until lightly golden in color. Cool.
- Melt the coco butter and whisk it into a bowl with the confection sugar. Drizzle in the rosewater. Brush the glaze on top of the cookies. Allow to harden.
- Melt the chocolate and transfer to a piping bag or squeeze bottle with a small tip, and create the face. Allow to firm and serve.