Lemony Bunny Cookies

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Guys, Easter is like weeks away. Are you prepared?! Honestly this is probably the earliest I’ve planned a baked good for the blog in time for a major holiday. I think I deserve a cookie for that. Oh look! I made cookies, how convenient.

Are y’all familiar with Bake at 350? I’m sure I’ve touted her amazingness before. She makes the cutest decorated cookies. Someday I will have those mad skills. But in the meantime, her cutout sugar cookie recipe? Failproof. No joke. It’s like, a bazillion times better than Baking Illustrated’s recipe. {gasp!} I know. Blasphemy, but I won’t back down.

I’ve made them more times than I should admit because I think they’ve only made it on the blog (or to the office) like 15% of the time. It might explain why I need to wear my stretchy work pants all the time. I still like to think they shrunk. That’s my story and I’m stickin’ to it.

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So these cookies. Are they not the most precious? I won’t lie, I was super proud of the way they turned out. I also tested some other sanding sugars and non-pareils I had. The BF loved them, I was kinda meh. But the gold and pink together? I mean I’m not a girlie girl but can we just sigh over those collectively for a minute. Ugh, that’s like a party theme in the making right there. Love. It.

Seriously, there is such a thing as classy, non-tacky gold and if I may say so, these cookies are it. The 80s and 90s brash gold could take a lesson from these. Martha Stewart would be proud, I’d like to think.

Alright, alright. Enough with the back patting. Let’s get down to the nitty gritty and make these suckas.

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*Just a Note: If you find your dough is a little too soft because of the lemon zest oils you can add up to 1/4 cup more flour, by the tablespoon until it rolls out nicely. This also make a really subtle lemon flavored dough, if you want more oomph you can add 1/2 tsp lemon extract.

Lemony Bunny Cookies
 
Prep time
Cook time
Total time
 
Cookie recipe adapted from Bake at 350
Author:
Ingredients
Lemon Cookies
  • 3 cups flour
  • 2 teaspoons baking powder
  • ½ tsp salt
  • 1 c sugar
  • 1 lemon, zested
  • 2 sticks butter, cold & cut into chunks
  • 1 egg
  • ½ tsp vanilla extract
Lemon Royal Icing
Instructions
For the Cookies
  1. Heat oven to 350ºF. Place parchment on two baking sheets. Set aside.
  2. In a small bowl whisk together the flour, baking powder, and salt.
  3. In a separate small bowl rub the lemon zest into the sugar. If you don't like large-ish pieces of zest in your finished cookie you can whiz the sugar mixture in the food processor to help break it up.
  4. In the bowl of a stand mixer cream together the butter and sugar until well combined and a little fluffy. The butter should stay cold and it may take up to 2 minutes to get fluffy.
  5. Once fluffy add the egg and vanilla and beat just until combined. In two additions add the flour just until it clumps together. The mixture should still be a little shaggy.
  6. Turn out on a lightly floured work surface and form into mass, knead once or twice to make a uniform dough.
  7. Split dough in half, wrap half and refrigerate while working with the other half.
  8. Roll out to ¼" thickness and cut out shapes with a lightly floured cookie cutter.
  9. Place on cookie sheet ½ inch apart. Place the sheet in the freezer for 5-10 minutes.
  10. Bake for 8-10 minutes just until the edges are lightly golden. Cool for a minute on sheet then transfer to a wire rack to cool completely.
  11. Re-roll scraps and continue to cut, freeze and bake. You can re-roll scraps about 3 times before the dough gets tough and the cookies aren't tender.
For the Royal Icing
  1. Beat the meringue powder and water until soft peak forms.
  2. Add 1 - 2 cups sifted confectioner's sugar and beat until smooth and glossy.
  3. Add lemon extract and beat to combine.
  4. Continue to add sifted confectioner's sugar until you reach the consistency of 20 second icing - meaning when you drag the spoon through the icing it takes 20 seconds to come back together.
Decorating
  1. Pour the frosting into a squeeze bottle. flood the ears in one go, using a tooth pick to push to the edges.
  2. Let set for 5-10 minutes then sprinkle the sanding sugar on. Use a coffee filter or a piece of wax paper to catch the extra sprinkles.
  3. Let the ears set for an hour or more. Then flood the rest of the bunny and drop a large heart quin in the center. Let dry overnight before stacking.
Notes
If you find your dough is a little too soft because of the lemon zest oils you can add up to ¼ cup more flour, by the tablespoon until it rolls out nicely. This also make a really subtle lemon flavored dough, if you want more oomph you can add ½ tsp lemon extract.

 

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