Description
Delight in these festive Chocolate Dipped Easter Bunny Sugar Cookies combining a classic buttery sugar cookie with a rich semisweet chocolate coating. Perfect for Easter celebrations, these charming bunny-shaped treats are crisp, sweet, and beautifully dipped in smooth chocolate for an irresistible finish.
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 Coating
- 1 ½ cups semisweet chocolate chips
- 2 tablespoons vegetable oil
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to ensure the cookies bake evenly and do not stick.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes, to create a smooth base for the cookies.
- 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 until combined to infuse the dough with flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet mixture in the mixer on low speed, mixing just until combined to avoid overworking the dough and keep the cookies tender.
- Knead Dough: Turn the dough onto a lightly floured surface and knead it a few times until it forms a smooth, cohesive ball, preparing it for rolling.
- Roll and Cut Cookies: Roll the dough out to about ¼ inch thickness, then use an Easter bunny-shaped cookie cutter to cut out cookies, giving them festive shapes perfect for the holiday.
- Arrange on Baking Sheets: Place the bunny-shaped cookies on the prepared baking sheets, spacing them approximately 2 inches apart so they bake evenly without spreading into each other.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges turn lightly golden and the centers are set, indicating perfect doneness.
- Cool Slightly: Allow the cookies to cool on the baking sheets for 5 minutes to firm up and make transferring easier.
- Transfer to Wire Rack: Move the cookies to a wire rack to cool completely before dipping to ensure the chocolate adheres properly.
- Melt Chocolate: In a microwave-safe bowl, combine semisweet chocolate chips and vegetable oil. Microwave on high in 30-second intervals, stirring after each until smooth and fully melted for a glossy coating.
- Dip Cookies: Dip the bottom half or desired portion of each cooled cookie into the melted chocolate, coating evenly to add a delicious chocolate layer.
- Set Chocolate: Place the dipped cookies back onto lined baking sheets and let them sit at room temperature for about 30 minutes or until the chocolate hardens completely.
- Serve and Enjoy: Once the chocolate is firm, your charming Chocolate Dipped Easter Bunny Sugar Cookies are ready to be enjoyed, perfect for Easter gatherings or gifting.
Notes
- For crispier cookies, bake for the full 10 minutes; for softer centers, lean towards 8 minutes.
- Room temperature eggs and butter help achieve the best dough consistency.
- You can substitute semisweet chocolate chips with dark or milk chocolate according to your preference.
- Store cookies in an airtight container at room temperature to maintain freshness for up to a week.
- If you prefer quicker chocolate setting, refrigerate the dipped cookies for 15-20 minutes instead of room temperature setting.
