Iced Easter Bunny, Chick and Egg Lemon Cookies

I have been looking forward to Easter to come, not just because of the long weekend, I wanted to use my Easter cookie cutters to make some cute bunny rabbit and chick cookies 
Cheire Kelly's Iced Easter Bunny, Chick and Egg Lemon Cookies
Cheire Kelly's Iced Easter Bunny, Chick and Egg Lemon Cookies

Iced Easter Bunny, Chick and Egg Cookies

Make about 12-15 large cookies, depends on how large your cookie cutters are.

Ingredients

125g butter, softened
125g sugar
1 pinch of salt
1 tbsp lime zest, optional (or lemon/orange zest or vanilla bean paste)
1 egg
250g flour, plus extra for dusting

Equipments

Easter Cookie cutters of your choice, I used Bunny, Chick and Egg Cookie Cutters
Writing Nozzles Wilton size #2

Methods

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.

Cheire Kelly's Iced Easter Bunny, Chick and Egg Lemon Cookies

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

Ingredients

450g icing sugar
30g egg white/meringue powder
1 tsp cream of tartar
vanilla or lemon extract
150ml warm water
a few drop of yellow, pink, blue and lilac food colouring

Methods

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 fitted with size #2 nozzle 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 layer.
8. Draw the eyes with edible food colour pen, pipe some patterns with some royal icing, decorate with fondant/icing flowers.

Cheire Kelly's Iced Easter Bunny, Chick and Egg Lemon Cookies
Cheire Kelly's Iced Easter Bunny, Chick and Egg Lemon Cookies
Cheire Kelly's Iced Easter Bunny, Chick and Egg Lemon Cookies
All done! they are so cute 🙂 The lemon extract in the icing taste like lemon drizzle :-d
Cheire Kelly's Iced Easter Bunny, Chick and Egg Lemon Cookies
Have a Happy Easter Long Weekend : )
Cheire Kelly's Iced Easter Bunny, Chick and Egg Lemon Cookies

 

Iced Easter Bunny, Chick and Egg Lemon Cookies
 
Prep time
Cook time
Total time
 
Iced Easter Bunny, Chick and Egg Cookies
Author:
Recipe type: Dessert, Cookies
Serves: Make about 12-15 large cookies, depends on how large your cookie cutters are.
Ingredients
  • 125g butter, softened
  • 125g sugar
  • 1 pinch of salt
  • 1 tbsp lime zest, optional (or lemon/orange zest or vanilla bean paste)
  • 1 egg
  • 250g flour, plus extra for dusting
Equipments
  • Easter Cookie cutters of your choice, I used Bunny, Chick and Egg Cookie Cutters
  • Writing Nozzles Wilton size #2
  • 450g icing sugar
  • 30g egg white/meringue powder
  • 1 tsp cream of tartar
  • vanilla or lemon extract
  • 150ml warm water
  • a few drop of yellow, pink, blue and lilac food colouring
Instructions
  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 fitted with size #2 nozzle 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 layer.
  8. Draw the eyes with edible food colour pen, pipe some patterns with some royal icing, decorate with fondant/icing flowers.
  9. All done! they are so cute 🙂 The lemon extract in the icing taste like lemon drizzle :-d
  10. Have a Happy Easter Long Weekend : )

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