Easter Bunny Peep Cookies
These Easy Easter Bunny Peep Cookies are so adorable and simple to make. You can choose to do the front or the back of the bunny or a mix of both. Using shortbread cookies makes them egg free.
Servings 24 cookies
Equipment
- disposable piping bags
- plastic tip couplers
- Small round tip, like a #5
- Small star tip
Ingredients
- 1 batch of Shortbread Cookies or Cut Out Sugar Cookies cut with bunny peep cookie cutter, see note
For Cookie Glaze:
- 2 cups powdered sugar
- ¼ cup milk
- ½ teaspoon vanilla extract or almond extract
For Decorating:
- Blue, purple, and pink sanding sugar
- Black icing for bunny faces
- White icing for bunny tails
Instructions
- Place a wire rack over a parchment or waxed paper lined cookie sheet or work surface.
- Make the cookie glaze by gently stirring the icing ingredients together in a small bowl with a small spatula until it is fully mixed. Transfer the glaze to a small shallow dish.2 cups powdered sugar, ¼ cup milk, ½ teaspoon vanilla extract or almond extract
- Dip the top surface of each cookie into the icing. Allow the excess glaze to run off back into the dish. Immediately after dipping, sprinkle a single color of sanding sugar completely over the cookie, then shake off the excess. Place the cookie on the wire rack. Repeat with the remaining cookies, varying the color of sanding sugar.
- Allow icing to fully dry before decorating.
- To make bunny peep faces, transfer black icing to a disposable piping bag fitted with a small round tip. Pipe on two eyes and a mouth by piping dots of black frosting.
- To make bunny peep tails, transfer white icing to a disposable piping bag fitted with a small star tip. Pipe on a single bunny tail on each cookie by piping one star in the tail region.
- Store the cookies in a single layer in an airtight container at room temperature.
Notes
Vanilla Shortbread Cookies recipe HERE, Cut Out Sugar Cookies recipe HERE
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