Lemon Easter Bunny Cookies Recipe from My Kitchen
Hey there! So, I have this little tradition of baking these adorable Lemon Easter Bunny Cookies every year. I remember the first time I made them – kind of a disaster, but they’ve since become a family fave. I had no idea how to shape them into bunnies, and let’s just say some of them looked more like mutated cats. But hey, it’s all part of the fun (and flavor!).
Why You’ll Love This
I make these cookies every Easter because they bring a little sunshine into the holiday – they’re citrusy, fun, and never last long. The kiddos love helping out (read: making a mess), and my spouse can’t seem to keep their hands off them (which is probably why they disappear so fast). Plus, if you’re like me and need a bit of a break from all the chocolate, these are a refreshing change.
Ingredients
- 1 cup unsalted butter, softened (I sometimes cheat with salted butter – shhh!)
- 1 cup sugar
- 2 large eggs
- Zest of 2 lemons (or more if you’re a lemon fanatic like me)
- 3 cups all-purpose flour (or use half whole wheat for a nutty twist)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Directions
- Preheat your oven to 350°F (175°C). I sometimes forget this step, which makes for a long wait later! Anyway, it’s crucial.
- Cream together the butter and sugar until fluffy. This is where I usually sneak a taste (don’t tell anyone!).
- Beat in eggs one at a time, then stir in lemon zest. The kitchen will smell divine right about now.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet mixture.
- Roll dough out on a floured surface and cut into bunny shapes – use your best judgment or whatever cookie cutter you have. (I have a fondness for improvising with a knife…)
- Bake for 10-12 minutes. Don’t worry if they look pale, they’re meant to be!
Notes
If you find the dough too sticky, pop it in the fridge for a bit. And if it’s still sticky, just embrace the mess – it’s part of the charm.
Variations
Once, I tried adding lavender to the mix; it was, let’s just say, ‘interesting’. But adding a drop of vanilla extract – now that was a winner!
Equipment
If you don’t have a rolling pin, a clean wine bottle does the trick. (Not that I’ve ever been caught without a rolling pin…)
Storage Info
Store in an airtight container for up to a week, though honestly, in my house, it never lasts more than a day! Here’s a handy guide for more tips.
Serving Suggestions
These cookies pair wonderfully with a cup of chamomile tea or a glass of cold milk – our family’s go-to combo.
Pro Tips
I once tried rushing the baking time and ended up with super soft cookies – patience is key for that perfect texture!
FAQ
Q: Can I use lime instead of lemon? A: Absolutely! Lime gives it a fun twist, though I tend to think lemon’s a bit brighter. But each to their own, right?
Q: What if I don’t have a bunny cutter? A: No worries! Any shape will do – I mean, who doesn’t love a good star cookie?
Oh, and if you need more bunny inspiration, check out Pinterest, it’s loaded with creative ideas!
