Description
Delightfully soft and buttery, these Bunny Buttercream Cookies combine tender sugar cookies with a creamy, velvety buttercream frosting. Perfect for festive occasions or a sweet treat any time, these cookies feature subtle almond and lemon notes and are decorated with playful sugar sprinkles and black sugar pearls for charming bunny designs.
Ingredients
For the Cookie Dough
- 1 cup butter (preferably Kerrygold unsalted butter)
- 1/2 cup shortening
- 1.25 cups sugar
- 1 egg (room temperature, about 70°F)
- 1.5 tsp vanilla extract
- 2 tsp almond essence
- 4.25 cups King Arthur all-purpose flour
- 3/4 cup corn starch
- 2 tsp baking powder
- 1/2 tsp lemon zest
For the Buttercream Frosting
- 1 cup butter (softened but not melted)
- 6 cups powdered sugar (sifted to remove lumps)
- 2 tsp vanilla essence
- 8 tbsp milk
For Decoration
- Sugar sprinkles
- Black sugar pearls
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the egg, vanilla extract, and almond essence until well combined. In a separate bowl, whisk together the flour, corn starch, baking powder, and lemon zest. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms. Chill the dough for at least 30 minutes to make it easier to handle.
- Shape and Bake Cookies: Preheat your oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to about 1/4 inch thickness. Use bunny-shaped cookie cutters to cut out cookies and place them on a parchment-lined baking sheet. Bake for 10-12 minutes or until the edges are just starting to turn golden. Remove from oven and let cool completely on a wire rack.
- Make the Buttercream Frosting: Using a mixer, beat the softened butter until creamy and smooth. Gradually add the sifted powdered sugar, mixing well after each addition. Add the vanilla essence and milk, and continue beating until the frosting is light, fluffy, and spreadable.
- Decorate the Cookies: Once the cookies are fully cooled, spread or pipe the buttercream frosting onto each cookie. Use sugar sprinkles to add colorful decorations and place black sugar pearls strategically to resemble bunny eyes or nose for a whimsical finish.
- Serve and Enjoy: Allow the decorated cookies to set for a few minutes so the frosting firms up slightly. Serve at room temperature and store any leftovers in an airtight container to maintain freshness.
Notes
- Ensure the egg is at room temperature before mixing to prevent the dough from curdling.
- Chilling the dough helps reduce spreading during baking, keeping your bunny shapes defined.
- Sift powdered sugar to avoid lumps in the buttercream for a smooth texture.
- Use a light hand with lemon zest; it adds freshness without overpowering the almond and vanilla flavors.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
