Lemon Sugar Easter Bunny Cookies, homemade easter cookies with a nice lemon flavor topped with an easy homemade royal icing. This recipe makes delicious cut-out lemon sugar cookies for any occasion using any shape cookie cutter.
Course Dessert, Snack
Cuisine American
Keyword cutout lemon sugar cookies, easter bunny cookies, Easter cookies
Preheat the oven to 350°F. Place parchment paper on a baking sheet. Set aside.
In a medium-size mixing bowl, whisk together dry ingredients: flour, baking powder, and salt. Set aside.
In a large mixing bowl, blend the butter and sugar until creamy and light. Add egg and lemon extract. Mix well. Slowly add dry ingredients and mix until combined. The dough may be a little crumbly.
Turn out the dough onto a surface sprinkled with powdered sugar or flour. Press into a ball and then roll out to ¼ inch thickness. Wrap the dough in plastic wrap. Place the dough in the refrigerator for at least 1 hour up to overnight. Note 1
Use cookie cutters to create shapes. Carefully lift shaped cookies to the prepared baking sheet. Note 2
Bake cookies for 7 to 9 minutes. Do not brown the cookies. Allow cookies to cool for at least 20 minutes on the baking sheet before carefully moving them to a cooling rack.
After cooling, decorate using Royal Icing below.
Royal Icing
In a bowl of an electric stand mixer using whisk attachment or hand mixer using a large mixing bowl, whisk together confectioners sugar and meringue powder
Slowly add 3 Tablespoons of water and continue beating for 7 to 10 minutes or until the icing is smooth and fluffy. Add additional water one Tablespoon at a time if a thinner consistency is desired.
Decorate cookies
Decorate the cookies with royal icing. Sprinkle with the pastel sanding sugar. Place one or two mini marshmallows for the tail. Let the icing dry. Enjoy
Notes
Be sure to check Variations, Expert Tips, and FAQs above with important tips and questions that can help make a delicious recipeNote 1: At this point, the uncooked dough can be placed in the freezer in a freezer-safe bag, wrapped well in plastic wrap, and placed in a freezer-safe bag for up to 3 months. When ready to continue with the baking instructions. Remove the dough from freezer and defrost overnight in the refrigerator. Follow remaining steps to make the cookies. Note 2: Use a flat spatula to transport the cookies to help the unbaked shaped cookies to the baking sheet to help maintain their shape.Storing decorated cookies: Allow icing to dry before storing in an airtight container between layers of parchment paper.Recipes written by Everyday Eileen are for information purposes. Eileen Kelly is not a registered dietician or nutritionist. Any nutritional data we provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes