Iced Easter Rabbit and Chicken Lime Cookies
Prep time
Cook time
Total time
Iced Easter Rabbit and Chicken Lime Cookies
Recipe type: Cookies, Dessert, Snack
Serves: Make about 12 large cookies, depends on how large your cookie cutters are.
Lime Cookies
  • 125g butter, softened
  • 125g sugar
  • 1 pinch of salt
  • 1 tbsp lime zest (or lemon/orange zest or vanilla bean paste)
  • 1 egg
  • 250g flour, plus extra for dusting
  • Cookie cutters of your choice, I used these:
  • 450g icing sugar
  • 30g egg white/meringue powder
  • 1 tsp cream of tartar
  • vanilla or lemon extract
  • 150ml warm water
  • a few drop of food colouring of your choice
  1. Cream butter, sugar, salt and zest together until pale and fluffy. Add egg and beat until combined.
  2. Sift the flour in and mix until just combined.
  3. Cover the dough in plastic wrap and refrigerate for 30 minutes or until firm.
  4. After chilling, roll the dough into 5mm thick on a lightly floured surface.
  5. Use cookies cutters to cut the dough into your desired shapes, place them on a parchment lined baking sheet, chill them for 30min or until firm, this will prevent the cookies from spreading.
  6. Preheat the oven to 180C. Bake the cookies for 12-15 minutes. Cool the cookies with the baking tray on a wire rack.
Royal Icing
  1. Put icing sugar, egg white powder and cream of tartar in a large grease-free mixing bowl, beat with a hand-held electric mixer until well blended.
  2. Add in water and extract gradually, beat on high speed until icing is very thick and glossy, about 5 minutes.
  3. The soft-peak icing can be thickened with more icing sugar to pipe the outlines, and the runny icing can be loosened with a few drop of water to flood and fill the outlined shapes.
  4. Keep icing covered in damped towel at all times when it is not being used.
  5. Divide into a few bowls for different colour, add food coloring and mix well with a teaspoon.
  6. Use a piping bag to pipe the soft-peak icing around edges of cookies and make designs.
  7. Flood (fill) the cookies with the runny icing, allow the icing to dry completely before adding the next colour.
Recipe by Chérie Kelly at