Meyer Lemon Bunny Cookies

Name: Meyer Lemon Bunny Cookies
Total time: 1 h 30 min
Yield: 2 - 3 dz.
Ingredients: 2 3/4 c. all-purpose flour; 1/2 tsp. baking powder; 1/4 tsp. kosher salt; 1 c. (2 sticks) unsalted butter, at room temperature; 3/4 c. granulated sugar; 1 tbsp. finely grated Meyer lemon zest; 1 large egg; 1 1/2 tsp. pure vanilla extract; Bunny-shaped cookie cutters; Royal icing and shredded coconut, for decorating

Switch up your usual sugar cookie.

By Kate MerkerPublished: Mar 18, 2022

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Mike Garten

Yields:

2 - 3 dz.

Total Time:

1 hr 30 mins

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Decorate sugar cookies with icing and, before it has set, sprinkle on shredded coconut to create fuzzy tails.

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Ingredients

2 3/4 cups
all-purpose flour
1/2 tsp.
baking powder
1/4 tsp.
kosher salt
1 cup
(2 sticks) unsalted butter, at room temperature
3/4 cup
granulated sugar
1 Tbsp.
finely grated Meyer lemon zest
1
large egg
1 1/2 tsp.
pure vanilla extract
Bunny-shaped cookie cutters
Royal icing and shredded coconut, for decorating

Directions

1. Step 1In medium bowl, whisk together flour, baking powder, and salt.
2. Step 2In large bowl, using electric mixer, beat butter, sugar, and lemon zest on medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium and beat in egg, then vanilla.
3. Step 3Reduce mixer speed to low and gradually add flour mixture, mixing just until incorporated. Shape dough into 4 disks and roll each between 2 sheets of waxed paper to 1/8 inch thick. Chill until firm, 30 minutes in refrigerator or 15 minutes in freezer.
4. Step 4Heat oven to 350°F. Line baking sheets with parchment paper. Using floured cookie cutters, cut out cookies. Place on prepared sheets. Reroll, chill, and cut scraps.
5. Step 5Bake, rotating positions of pans halfway through, until cookies are light golden brown around edges, 10 to 12 minutes. Let cool on sheets 5 minutes before transferring to wire racks to cool completely.
6. Step 6Pipe small dollop of icing near base of each cookie for tail and sprinkle with coconut.