Bunny Hug Cookies
As the kids have endless love for cute little sweet foods, I love making different types for mine. These Bunny Hug Cookies are what I’ve tried recently. They’re gingerbread cookies made into bunny hug-shape and featured with a mini cadbury egg at the center of the arms. My kids just get excited when eating them. They even did the preparation with me and of course, we had a lot of fun together.
36
servings10
minutes1
hour30
minutesIf you are finding something sweet and fun to eat to make for your kids, just give these bunny hug cookies a go.
Ingredients
3 c. all-purpose flour, plus more for surface
1 c. (2 sticks) butter, softened
1 large egg
1 tsp. pure vanilla extract
1 tbsp. milk
Cadbury Mini Eggs
3″ gingerbread cookie cutter
1 c. sugar
1 tsp. baking powder
1 tsp. kosher salt
Directions
- Add flour, baking powder, and salt to a large bowl, whisk to combine.
- In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugar until fluffy and pale in color.
- Beat in egg, milk, and vanilla until combined, then gradually add in flour mixture until totally combined.
- Form into a disk and wrap in plastic. Place in refrigerator for 1 hour.
- Preheat oven to 350º. Lightly flour a clean work surface and roll out dough until 1/8” thick. Cut out gingerbread shapes (upside-down, they will be bunnies!) and transfer to parchment-lined baking sheets.
- Lay a mini cadbury egg into the center of the arms and gently place arms around the edges of the egg. (They won’t wrap around the egg completely.) Use a tootpick to poke eyes and nose.
- Bake until edges are lightly golden, 8 to 10 minutes.
- Transfer to a cooling rack to cool completely. Enjoy!
Source: https://www.delish.com/cooking/recipe-ideas/a19447911/bunny-hug-cookies-recipe/
Notes
These Bunny Hug Cookies are a playful cut-out cookie made from a simple gingerbread-style dough and shaped to hold a chocolate egg. The dough comes together with butter, sugar, egg, and vanilla, then chills briefly to make rolling and cutting easier. A gingerbread cutter is turned upside down to form the bunny shape, and a mini egg is nestled between the arms before baking.
The recipe works well because the dough is sturdy enough to hold its shape in the oven while still baking up tender. Chilling helps prevent spreading, which keeps the bunny details clear. Adding the chocolate egg before baking allows it to soften slightly without fully melting, so it stays in place as the cookies set. Baking just until the edges turn lightly golden keeps the cookies from becoming dry.
This recipe fits well for casual baking projects, especially when making themed treats. The cookies store well in an airtight container at room temperature. Other small chocolate candies similar to Cadbury Mini Eggs can be used, as long as they fit within the cookie shape without weighing it down.