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Decorating Tutorial: Easter Bunny Cookies
Discover 3 unique and easy ways to decorate Easter bunny cookies!
To master these techniques, you need to make sure that your royal icing is the correct consistency. Piping consistency is about as thick as toothpaste, and should hold its shape when piped. Flood consistency is a little bit more runny, like ketchup, and can be easily moved around the shape to fill it in.
WATCH: How to Decorate the Easter Bunny Shape 3 Different Ways
Marshmallow Bunny
Before starting, make sanding sugar sanding sugar in your desired colors. You can use granulated sugar as well, it will have a finer texture.
Once your sanding sugar is made, you are ready to begin icing. Use piping consistency icing to pipe a neat border around the edge of the cookie.
Next, use flood consistency icing to fill in the entire cookie area. Use a toothpick to move the icing around, ensuring that there is full coverage.
While the icing is still wet, sprinkle sanding sugar over the surface of the cookie, ensuring full coverage.
Once the icing is slightly dry, poke holes with a toothpick to create eyes and a nose.
Using black piping consistency icing, pipe tiny black dots for the eyes and nose.
WATCH: How to Make Your Own Sanding Sugar & Decorate a Marshmallow Bunny
Cute Polka Dot Bunnies
First, using piping consistency icing, pipe a neat border around the edge of the cookie.
Next, using your flood consistency icing, fill in the entire cookie area. Use a toothpick to move the icing around, ensuring that there is full coverage.
While the flood icing is still wet, pipe flood-consistency dots with a different color. By using the wet on wet technique, the dots will soften into the flood icing, making the dots and flood icing all on the same plane. If you want your dots to stand out above the flood icing, simply wait for the icing to dry before piping dots with piping consistency icing.
Once your flood icing and dots have dried, use a tipless piping bag and piping consistency icing to create a fluffy tail for your bunny.
WATCH: Cute & Simple Polka Dot Bunny Tutorial
Cute Sprinkles Bunny
First, using piping consistency icing, pipe a neat border around the edge of the cookie.
Next, using your flood consistency icing, fill in the entire cookie area. Use a toothpick to move the icing around, ensuring that there is full coverage.
Once your base flood is dry, use piping consistency icing to pipe an outline around the bunny shape.
While the outline is still wet, dunk the bunny in a dish of nonpareils or sprinkles, using a toothpick to correct any wandering nonpareils once you have full coverage.
For the tail, use a piping consistency icing to pipe a dot where the tail will go. Use this dot to adhere a small candy piece to your bunny.
WATCH: Easy Easter Bunny Cookies with Sprinkles
All of these techniques are great for Easter treats, but can also be used on any other shape. They are simple and quick enough that you can decorate these cookies the night before or the day of your event. Great for bake sales, baby showers, Easter brunch, and spring celebrations. Happy decorating!
Sugar Cookies
Ingredients:
- 1 cup Unsalted Butter, Softened
- 2/3 cups Sugar
- 1 Egg
- 1 teaspoon Vanilla
- 1/2 teaspoon Salt
- 2 1/2 cups Flour, Sifted
Yield:
16
Prep Time: 20 minutes.
Cook Time: 10 minutes.
Total Time: 30 minutes.
Directions:
Cream together:
Butter and Sugar
Beat in:
egg
Add:
Vanilla
Salt
Sifted Flour
Mix until all ingredients are well blended.
Chill dough 3-4 hours before rolling, so the dough is easy to roll, and won't spread during baking.
Preheat oven to 350 degrees. Roll out on a lightly floured counter to 1/4" thick and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake about 8-10 minutes or until lightly colored. Let cookies cool slightly on cookie sheet, then transfer to a wire rack to cool completely. Decorate with Royal Icing (from our recipes) or buttercream, or eat plain.
Enjoy!
Royal Icing 2
Ingredients:
- 6 tablespoons Pasteurized Egg Whites
- 2 teaspoons Lemon Juice
- Pinch of Salt
- 4 cups Confectioner's Sugar
Yield:
Makes about 2 Cups
Prep Time: 20 minutes.
Total Time: 20 minutes.
Directions:
Mix egg whites, lemon juice, and salt with electric mixer (use paddle attachment if using a stand mixer). Add sugar and beat on medium speed for about 5 minutes, until smooth and thick. Adjust consistency with water, if necessary. Keep covered when not in use. Store in refrigerator.
Enjoy!
Sanding Sugar Recipe
Ingredients:
- White sanding sugar (granulated sugar will work in a pinch)
- Food coloring gel of your choice
Prep Time: 5 minutes.
Directions:
Put the quantity of sanding sugar needed in a sandwich-sized Ziploc bag. If you do not have sanding sugar, you can also use granulated sugar in a pinch.
Using a toothpick, scrape off a pinhead-sized amount of food coloring gel from the tube. You need very little food coloring to color the sugar, and remember that you can always add more!
Deposit the food coloring into the bag using the toothpick. Seal the bag, and using your hands, gently massage the bag until all of the color is distributed. If you need to add more, follow the process above.
Pro Tip: If you accidentally use too much food coloring and your sugar is wet and clumpy, spread the sugar onto a parchment-lined baking sheet and bake in the oven at 120 degrees Fahrenheit for 5-8 minutes, until sugar has dried out and is loose again. Be sure to keep an eye on the sugar as it is drying. If it gets too hot, it will melt. If making this recipe with granulated sugar, leave in the oven for 3-6 minutes.
WATCH: How to Make Sanding Sugar
