Sugar Cookie Bunnies

Easter is one of my favorite seasons to make sugar cookies. I love all the bright colors and the variety of cute shapes you can make. A few years ago my friend, Pam, gave me box-full of vintage cookie cutters that she got from an estate sale. What a goldmine! I have sets for practically every holiday. In particular, I like the packaging and it’s simple colors and hand-drawn graphics. You know it’s old when they spell “cookie” as “C-O-O-K-Y.” 

Here’s the Easter set. Aren’t they cute?

The box still had the price tag from who knows when. It was purchased at a store called “Peppercorn” for a whopping $1.19!

My youngest daughter’s class had a sign up sheet for their Easter party and I immediately jumped on the opportunity to make sugar cookies. As busy as my life is, I tried to do things as efficiently as possible and stick to one color icing — or, rather, no color at all.

Instead of making a small batch of icing for the nose and eyes, I used sprinkles for the details. Friends, don’t think that you can only use “holiday” sprinkles for their designated holiday. I used pink hearts from a jar of Wilton Micro Hearts Sprinkles for the bunny’s nose, Wilton White Nonpareils for the tail, and purple Wilton Jumbo Rainbow Nonpareils for the eyes. 

I get asked about my royal icing recipe a lot and honestly, it’s a lot of eye-balling. I usually use 1-lb of confectioner’s sugar to 3 tbsp of Wilton Meringue Powder, I’ll add 1/3 cup of warm water then gradually add more water until it’s the desired consistency. To check the consistency, run a knife through the icing and it should flatten out within 7-10 seconds. Remember, it’s easier to add water than to subtract it. So start off with a thick consistency and add water about a tablespoon at a time.Some days may require more water if it’s a warm, dry day.

The technique is to pipe the outer shape to make a “dam.” Then fill it in with the rest of the icing. Allow the icing to dry then add the details (icing or sprinkles).

He’s a cute little fella, isn’t he?

I think I just might make some more Easter and spring cookies. I know I have a lot of takers so that I don’t have to eat them all myself!

Have fun with your cookie baking this season!

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Royal Icing

Author Melissa Hiatt @ Making it Sweet

Ingredients

• 1 lb Confectioner's Sugar
• 3 Tbsp Meringue Powder
• 1/3-3/4 cup of warm water
• 1 Tsp Vanilla Extract or Almond or "butter flavor"

Instructions

1. In a stand mixer using your paddle attachment, stir together confectioner's sugar and meringue powder.
2. Add 1/3 cup of warm water and mix until it comes together.
3. Gradually add warm water, about 1 tbsp at a time, until it's the desired consistency.
4. To check for consistency, run a knife through the icing about 1 inch below the surface. The consistency is right when the icing flattens out between 7-10 seconds.

Recipe Notes

Tip: When using the icing, cover the unused portion with a damp paper towel to prevent a crust from forming or just place it in a covered container.
Gel colors work best with royal icing. The colors are more vibrant and will not water-down your icing.

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