Description
Celebrate Easter with these delightful Chocolate Dipped Easter Bunny Sugar Cookies. Soft, buttery sugar cookies shaped like adorable bunnies are baked to perfection and then dipped in smooth, melted semisweet chocolate for a festive and delicious treat perfect for holiday gatherings or gifting.
Ingredients
Scale
Cookie Dough
- 1 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Chocolate Dip
- 1 ½ cups semisweet chocolate chips
- 2 tablespoons vegetable oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer on medium speed, cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract thoroughly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure they are evenly distributed.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing on low speed just until combined to avoid overmixing which can toughen cookies.
- Knead Dough: Turn the dough onto a lightly floured surface and knead gently a few times until it forms a smooth ball.
- Roll Out Dough and Cut Shapes: Roll the dough to about ¼-inch thickness with a rolling pin. Use an Easter bunny-shaped cookie cutter to press out the cookie shapes.
- Arrange on Baking Sheets: Place the cut-out cookies on the prepared baking sheets, spacing them about 2 inches apart to allow for slight spreading.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes until the edges turn lightly golden and the centers are set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Melt Chocolate: In a microwave-safe bowl, combine semisweet chocolate chips and vegetable oil. Microwave on high in 30-second intervals, stirring between each, until smooth and fully melted.
- Dip Cookies: Dip the bottom half or desired portion of each cooled cookie into the melted chocolate coating thoroughly.
- Set Chocolate: Place the dipped cookies back on the baking sheets and let the chocolate set at room temperature for about 30 minutes until firm.
- Serve: Once the chocolate coating has hardened, the cookies are ready to be enjoyed or packaged for gifting.
Notes
- Ensure butter is fully softened for easy creaming and better cookie texture.
- Do not overmix the dough to keep cookies tender.
- If you don’t have a microwave, melt the chocolate and oil gently in a double boiler.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive look, add sprinkles to the chocolate dip before it sets.
