Easter Cookies

Easter cookies shaped like bunnies and mini kulichi are made from a cinnamon shortbread dough that rests in the fridge for an hour, bakes for 15 minutes at 180°C, and is decorated with royal icing. The bunny shape is easy to cut using a paper template, and the mini kulichi can be cut freehand. A great idea for the Easter table - I recommend it, enjoy!

Easter Cookies

Cinnamon shortbread cookies shaped like Easter bunnies and mini kulichi, decorated with egg-white royal icing.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Chilling 1 hour hr

Total Time 1 hour hr 45 minutes mins

Servings: 20 pieces

Course: Cookies

Cuisine: Home cooking

Ingredients Method

Ingredients

  

For the dough

• 200 g flour
• 1 egg yolk
• 100 g butter softened
• 50 g sugar
• 0.5 tsp cinnamon
• salt a pinch

For the icing

• 1 egg white
• 150-200 g powdered sugar
• 1 tsp lemon juice

Method

 

1. Beat the softened butter with the sugar and egg yolk until light and fluffy. Sift in the flour with the salt and cinnamon and knead the dough. Gather it into a ball and chill in the fridge for one hour.
   
2. While the dough rests, make the icing: whisk the egg white, gradually adding the powdered sugar, and add the lemon juice at the end.
   
3. Draw a bunny template, roll out the dough, place the template on top and cut around it. Cut and shape the paws separately, and cut the mini kulichi freehand.
4. Place the cookies on a floured baking sheet and bake for 15 minutes at 180°C.
5. Let the cookies cool, then decorate with the icing. Enjoy!
   

Tips

• Template: draw a bunny on paper and cut the cookies around the template - that way every shape comes out even.
• Ears and paws: cut and shape them separately, then attach them to the base shape.
• Decorating: apply the icing only once the cookies have cooled completely.