This past Spring, before COVID-19, I had seen some Disney Parks bunny cereal treats made out of a Mickey shape that I thought were so cute. Now that we have all this extra time on our hands, what better time to use the idea. As much as I love a good cereal treat, my daughter has been begging to make sugar cookies. So I took the inspiration from the Disney Parks and put my own spin on it to make Bunny Cookies! I let the kids do most of the mixing, rolling out and cutting of the shapes. I of course got to clean up… isn’t that fun. Since we are making these the week before Easter we decided to add lemon. You can use your favourite sugar cookie recipe or you can try ours.
Since this was a project I was working on with the kids, perfection went out the door. And that’s okay (at least that’s what I keep telling myself). We baked the cookies one day and then decorated the next. If you’re anything like me, that was all my nerves could handle. I’m not sure if you know this, but baking with kids is exhausting. Well, at least for a control freak like myself. I’m trying to practice letting the kids make happy memories without getting in the way. Maybe that sounds silly, but when I’m stressed out I know it can definitely ruin the moment. So for this project I was determined to just have fun with it, and what’s more fun than a bunny butt. If you don’t already have a Mickey shaped cookie cutter you can find one on shopDisney or on Amazon.
In the name of using what we had around the house I jumped way out of the box for the royal icing. Normally I use meringue powder, but I didn’t have any so I did some research and discovered I could use the liquid from a can of chickpeas. I know that vegans use this liquid (it’s called aquafaba) as an egg replacement in other baking since it whips up just like egg whites.
So I decided to give it a try for the icing and it worked like a charm! Not only is it convenient, it’s also a money saver since I would normally dump the liquid down the drain. I added a pinch of cream of tartar, whipped the liquid until it became white and stiff, and then I added the icing sugar and lemon juice until it was the consistency I needed. My son was skeptical but once he tried it, the fact that it was chickpea liquid was quickly forgotten.
Now comes the fun part… decorating! First start with the bunny tails. I used white chocolate melting wafers dipped in icing and then shredded coconut. It gave the tails just the right texture. The “proper” way to ice a sugar cookie is to have a thicker icing for the boarder and a thinner icing to flood the inside. When you’re baking with kids, ain’t nobody got time.
If you are older and attempting this on your own, I say go for it. Make them perfect and then tag us on Instagram @stressfreemickey so I can admire your mad skills. Today it was all about having fun and getting it done so we decided to dip them. The edges aren’t clean but that’s okay by me, they taste the same. Towards the end my daughter switched to a knife to spread it on and that worked great too, as you have a bit more control. So my daughter dipped and my son put on the tail which he thought was hilarious.
The Final Touches
The only thing left was the paws, which you can do with pink icing. I had pink melting wafers and so I decided to use those but I wish I had done the icing. I think they would have turned out smoother. Again, if I was doing this all by myself they could have been perfect, but we were going for fun, and we achieved that! We are so happy with how they turned out and they taste DELICIOUS!
Are you making any delicious treats with your family this Easter?
We’d love to hear about it, tag us with your Bunny cookies on instagram @stressfreemickey.
If you are Canadian you can find the Amazon product here.
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Have a magical day!