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04.12.2019

Easter Bunny Cookies

How sweet are these little cotton tails? My goodness these bunny sugar cookies could not be any cuter and simple. Perfect for little Easter baskets or treats for a classroom full of kiddos. And you can totally pull it off, just a simple glaze and then a fluffy dollop of cotton candy for the tail.

I love sugar cookies. I love that this art form is edible deliciousness, I just leave the beautifully decorated ones to the experts like my sweet friend Eileen at Honey & Lou Baking Company. I watch her cookie decorating videos with my mouth open, in absolute awe. Go follow her now. I can’t pull that off, mine are simple but still make a super cute treat.

VEGAN SUGAR COOKIES

INGREDIENTS

1 C (8 oz) Earth Balance Soy-free “butter” or Miyokos “Butter” (at Trader Joes)

1 1/4 C Powdered Sugar

1 Tbsp Bob’s Red Mill Egg Replacer with 2 Tbsp Water, makes one “egg”

2 Tsp Pure Vanilla Extract or Vanilla Bean Paste (my fav!)

2 1/2 C All Purpose Flour

1/2 salt

INSTRUCTIONS

Heat oven to 350 F. Mix egg replacer together and set aside for a minute or two to thicken. Line baking sheet with parchment paper.

Using an electric mixer, cream Earth Balance and powder sugar together for a minute or two, longer than just mixing so it’s “fluffy” and light colored. Add vanilla extract and egg replacer.

In a separate bowl, mix flour and salt together. Add to wet ingredients and use mixer just to incorporate. Do not over mix. I finished the mixing by hand. If you’d like, refrigerate for two hours prior to rolling out.

I like my cookies thicker, so after chilling the dough, I rolled them out rather thickly, and placed them on a baking sheet.

Bake cookies until set. They will be soft and chewy if you don’t over cook them. They should not even be browning, just set up, when you take them out of the oven ~12-14 minutes. Leave on the cookie sheet for a few minutes before removing to a cooling rack. Let cool completely before frosting or you’ll have a runny frosting mess.

VEGAN ICING

2 C Powdered Sugar

1 Tbsp Corn Syrup

2 Tbsp Unsweetened Oat Milk

1 Tbsp Vegetable shortening

1/2 tsp vanilla extract

Using a handheld mixer, blend all icing ingredients together, be sparing with the oat milk so you get the consistency right. It should not be runny but thick enough to hold it’s shape yet be spreadable with a tooth pick.

I ordered my cotton candy off of Amazon and boy was it delicious. I don’t know about you but I haven’t eaten the stuff since I was a kiddo, it was kinda a yummy flashback. The cotton candy when you make a loose ball makes an adorable bunny tail. Once your cookies are iced and dry, use a small dollop of frosting to hold the tail in place. I recommend icing them the night before you plan to present them and then adding the tail right before. Remember cotton candy dissolves in water so don’t add it to a wet, freshly iced cookie.

How pretty are these pictures?! Ruth Eileen Photography amazes me every time. Definitely contact her if you have any photography needs from family pictures to blog shoots, she’s wonderful.