Enlist your kids to help you bake this festive dessert—and let their little imaginations run wild with the decorating. Instead of just using shredded coconut for the fluffy "tails," your little ones could add in some colorful sprinkles or sanding sugar for some rainbow-colored rabbits. Although this classic sugar cookie recipe is pretty fool-proof, the key to the perfect batch of bunnies is to keep the dough cold. And if you're really in the baking mood on Easter Sunday, use this sweet as a decoration on our Orange-Chamomile Cake.
- Whisk together flour and salt in a bowl. Beat butter, cream cheese, and granulated sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in whole egg and vanilla. Gradually beat in flour mixture until combined.
- Flatten dough into a disk and wrap in plastic wrap. Chill 1 hour or up to 1 week.
- Heat oven to 325°F. Line two baking sheets with parchment paper. On a floured work surface, roll dough to 1/4 inch thick. Cut cookies with a 3 1/2-inch bunny-shaped cookie cutter. Combine scraps, re-roll, and cut one more batch of cookies.
- Bake until golden around edges, 11 to 12 minutes. Cool on pan for 5 minutes, then remove to a wire rack to cool completely.
- Make royal icing: Whisk together confectioners’ sugar, egg white, and water in a bowl until thick and smooth. Transfer to a piping bag fitted with a #4 tip or a ziptop plastic bag with a small hole cut in the corner.
- Pipe the outline on half of the cookies; let dry a few minutes. Flood center of cookie with royal icing. Use a toothpick to drag icing and fill in any holes. Set aside to dry completely.
- Scoop teaspoons of the reserved cake frosting onto the unflooded cookies to create tails. Sprinkle with coconut. Place a dollop of reserved frosting on the back of each cookie and press onto sides of cake.
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