Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 ounces semi-sweet chocolate, chopped
- Pink and white candy melts (optional, for decoration)
- Small candy sprinkles (optional, for decoration)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Step 2: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 3: Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Use bunny-shaped cookie cutters to cut out cookies. Place cookies onto ungreased baking sheets.
- Step 4: Bake for 8-10 minutes, or until edges are lightly golden. Let the cookies cool completely on a wire rack.
- Step 5: Melt the semi-sweet chocolate in a double boiler or microwave-safe bowl in 30-second intervals, stirring until smooth. Dip the cooled bunny cookies halfway into the melted chocolate.
- Step 6: (Optional) Decorate the chocolate-dipped cookies with pink and white candy melts and sprinkles. Let the chocolate set completely before serving.
Notes
- Store your bunny cookies in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- For a warm, gooey chocolate experience, gently reheat the cookies for a few seconds in the microwave.
- Serve these adorable bunny cookies on a pastel-colored platter, alongside a glass of cold milk for a delightful Easter treat.
- To prevent the chocolate from seizing, ensure the cookies are completely cool before dipping, and work with small batches of melted chocolate.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American