Description
Delight in festive Chocolate Dipped Easter Bunny Sugar Cookies—soft, buttery sugar cookies shaped like Easter bunnies and partially dipped in smooth, melted semisweet chocolate. These charming treats combine classic sugar cookie flavor with rich chocolate, perfect for celebrating the holiday or sharing with family and friends.
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 and ensure easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter and granulated sugar until the mixture is light and fluffy, approximately 3 to 4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, then stir in the vanilla extract until fully combined into the batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture while mixing on low speed until just combined; avoid overmixing to keep cookies tender.
- Knead Dough: Turn the dough onto a lightly floured surface and gently knead it a few times until smooth and uniform in texture.
- Roll and Cut Shapes: Roll out the dough to around ¼ inch thickness and use an Easter bunny-shaped cookie cutter to create the festive cookie shapes.
- Arrange on Baking Sheets: Place the cut-out cookies on the prepared baking sheets spaced about 2 inches apart to allow for slight spreading during baking.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes until edges are lightly golden and centers are set but not browned.
- Cool Slightly: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly.
- Prepare Chocolate Dip: In a microwave-safe bowl, combine semisweet chocolate chips and vegetable oil to help smooth the chocolate when melted.
- Melt Chocolate: Microwave the chocolate mixture in 30-second intervals, stirring thoroughly after each until fully melted and silky smooth, avoiding overheating.
- Dip Cookies: Dip each cooled bunny cookie halfway or as desired into the melted chocolate, coating the bottom portion evenly.
- Set Chocolate: Place dipped cookies back onto the parchment-lined baking sheets and allow the chocolate to set at room temperature for about 30 minutes until firm.
- Serve: Once the chocolate has hardened, the cookies are ready to be enjoyed as a delightful festive treat.
Notes
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the dough after adding flour to keep cookies tender and prevent toughness.
- Use a rolling pin to achieve an even dough thickness for uniform baking.
- Microwave chocolate carefully in short bursts to prevent burning; stirring is key to smooth chocolate.
- For a glossy chocolate finish, adding vegetable oil helps thin and shine the melted chocolate.
- Store cookies in an airtight container at room temperature for up to 5 days.
