Thumbprint Bunny Cookies
Soft and buttery Giant Easter Bunny thumbprint cookie filled with melted white chocolate (or milk, dark, or even biscoff). An easy, festive Easter dessert recipe for spring baking. Recipe below!
For my smaller thumbprint bunny cookies click here:
Giant Thumbprint Bunny Cookie
The thumbprint cookie dough recipe is adapted from Sugar Spun Run!
https://sugarspunrun.com/thumbprint-cookies/#recipe
Qty: 1 (12”) Cookie
** If you use a smaller round pan you may have to bake for a few extra minutes.
Ingredients
1 cup (226 g) unsalted butter, softened room temperature
⅓ cup (70 g) granulated sugar
⅓ cup (70 g) light brown sugar, packed
1 large egg yolk
1 teaspoon vanilla bean paste or extract
½ teaspoon almond extract, optional
½ teaspoon salt
2 ¼ cups (280 g) All purpose flour
2 teaspoons cornstarch
⅓ cup white chocolate, melted (or milk, dark, biscoff or raspberry jam for filling)
Directions
Place 1 cup of butter in a medium bowl and both sugars and mix with a hand mixer until creamy.
Add egg yolk and vanilla and almond extract and beat until fully incorporated.
In a separate bowl, whisk together flour, cornstarch, and salt. Gradually beat flour mixture into the egg and sugar mixture until just incorporated.
Scoop the dough into a 12” round prepared baking pan. I sprayed with nonstick spray and used a parchment round on the bottom so I could easily pop out my cookie. Use the bottom of a glass to gently press down the dough until it reaches all the edges and appears smooth.
Using the back of a large spoon or bowl create the bunny face in the bottom center of the dough and then gently press indentations of the two bunny ears above the face indentation.
Cover cookie and freeze for 1-2 hours until firm.
Preheat oven to 375°F.
Bake 18-20 minutes, or until edges are just beginning to turn lightly golden. Do not over bake. You want the cookie to be pale. ** If you use a smaller round pan you may need to bake for a few extra minutes.
Remove from oven and, if needed, gently re-press the bunny imprints while still warm to deepen the wells. Allow cookie to cool completely in pan then carefully place your hand on the center of the cookie and flip the pan upside down and remove very quickly to set on desired tray. Do not hold the cookie by the edges or the cookie will split in the middle.
Melt 1 cup high-quality white chocolate chips or chopped white chocolate in 30-second intervals in the microwave, stirring between each, until smooth. Let cool slightly so it thickens just a bit.
Spoon or pipe melted white chocolate into each thumbprint well. Allow to set for 20 minutes until firm.
If desired add a bunny face with melted dark chocolate or add white sprinkles. I used a piping bag and milk chocolate to pipe whiskers on a parchment lined plate. I froze my whiskers on the plate for ten minutes then carefully placed them on the bunny face. I used a heart sprinkle for the nose.
The thumbprint cookie dough recipe is adapted from Sugar Spun Run!
https://sugarspunrun.com/thumbprint-cookies/#recipe
