With Easter coming up, I thought I’d share another alternative to giving a bunny as an Easter gift–give bunny sugar cookies instead!
Here’s my recipe for soft sugar cookies and stackable sugar cookie icing:
½ tsp salt
unsalted butter, softened
1 ½ C sugar
1 large egg
½ C sour
together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
In a large
bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla and sour cream until
stir in the dry ingredients and mix until just combined.
dough in half and wrap tightly with plastic wrap and let chill at least 1 hour.
oven to 350F.
cookie dough should be the consistency of play-doh before you roll it out onto
a lightly floured surface.
dough out to ~1/8-¼ inch thickness and cut out the shapes. Make sure the dough
is cool for the best shapes.
cookies at least 2 inches apart (figure 6-8 large cookies) on an ungreased
Bake 5-10 minutes (longer
for light colored baking sheets) or until the tops of the cookies look
dry. Let cool for a few seconds prior to
removing them from the baking sheet.
completely before decorating.
~3 dozen large cookies
Sugar Cookie Icing
confectioners’ sugar, sifted
2 Tbsp milk
(add extra by ½ tsp increments to reach desired honey-like consistency)
light corn syrup (no more or it won’t set up)
(clear for best color) vanilla extract
of the wet ingredients in a large mixing bowl and gradually whisk in the
confectioners’ sugar until smooth and glossy.
icing you aren’t going to use immediately with plastic wrap or spoon colored
icing into Ziploc baggies to use as piping bags for later. This icing forms a skin easily and will need
to be mixed often otherwise.
dry for at least 2 hours before trying to stack them—drying time depends on the
thickness of the icing layer and your humidity that day.
Yield: Should be enough to cover the 3 dozen cookies
in the prior recipe.