It feels like yesterday I was pregnant with Claire and celebrating my Bunny Garden themed baby shower with you guys. Anyone else remember that post?
If anyone thought my bunny craze would end, it’s totally still going strong! ;) Ever since I was little, I’ve ALWAYS loved the aesthetic of bunnies. I love how it’s so easy to add a fun chic flair to them.
I had some leftover heart sugar cookies from Valentine’s Day and could NOT wait for the next challenge. I have to admit, originally these were going to be heart shaped unicorn face cookies but I was overly challenged, so I moved on to bunnies as a plan b! I am SO thankful this happened because I am actually more in-love with this concept versus the heart shaped unicorn cookies.
And total random side note, but years ago when Andy and I got married, I insisted on DIYing my own wedding cupcakes. I went to a cake shop here in Sacramento called Cake Castle and was in-love with these pink flowers with yellow centers. Nearly 8 years later, I was floored that they still sell these EXACT pink flowers that I bought and used for the bunny’s floral crowns. Can you believe it?!
I tinkered around with using fondant for the bunny ears, but it just wouldn’t hold up on the cookies so I used gold pipe cleaners instead. I love how when one problem presents itself, an even better idea comes about! I feel like that was the story of my life for these cookies! ;)
Sending you ALL bear hugs from good old Sunny Sacramento! =) P.S. If you still need some last minute Easter egg ideas, try these super simple painted brush stroke eggs.
How To Make Heart Bunny Cookies
- Store-bought or homemade heart sugar cookies (Karen’s Cookies Basic Rolled Sugar Cookies)
- White fondant
- Pre-made sugar flowers
- Pre-made frosting
- Gold edible pen
- Black edible pen
- Pink edible pen
- Gold pipe cleaner
- Heart cookie cutter
- Small tip paint brush
- Roll out your fondant and use your heart cookie cutter to cut out your hearts.
- Spread some of your frosting on top of your cookie and stick the fondant heart onto the sugar cookie.
- Use your frosting to apply your pink sugar flowers to the top of your heart cookie, creating a floral crown.
- Draw your eyelashes on with your black pen.
- Draw on your heart nose with your pink pen.
- Create a vertical straight line beginning at the bottom of your heart nose.
- Use your gold pen to draw three whiskers on each side of your nose.
- Cut your gold pipe cleaner in half. Then fold both ends together and twist each piece at the bottom to make your bunny ears. They will go under your fondant at the top of each side of your heart cookie.
- 1 cup butter, softened
- 1 cup superfine sugar, or granulated sugar, processed in blender or food processor for 30 seconds
- ½ teaspoon salt
- 1 large egg
- 1 large egg yolk
- 2 teaspoons Vanilla extract
- ½ teaspoon Almond extract or emulsion, optional
- 2 ½ cups all-purpose flour
- Cream butter, sugar, and salt until light and fluffy, about 3 minutes with mixer set at medium speed.
- Add yolk, beat well. Add whole egg, vanilla, and optional almond extract and beat until well incorporated.
- Add flour; beat at low speed just until flour is mixed in; do not overmix.
- Divide dough in halves or thirds and wrap in plastic wrap. Refrigerate until firm, at least one hour and up to 2 days.
- Preheat oven to 375 degrees. Dust work surface and rolling pin with flour. Roll dough to 1/4″ thick, sprinkling with additional flour as needed to prevent sticking. Cut into desired shapes and place on parchment or silicone-lined pans.
- Bake in preheated oven until cookies appear dry on the surface and are light golden brown on the edges, about 10 minutes (very large cookies may take up to 12 or 13 minutes).
- Remove from cookie sheets to cooling racks and cool completely before decorating.