Easy Bunny Cookies Recipe (with Video)

For the cookie dough
1. In a medium bowl, whisk together all of the dry ingredients: 1 1/2 c all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt.
2. In a stand mixer using the paddle attachment (can alternatively use a hand mixer or whisk), mix the melted butter and 1/4 c sugar and 1/4 c brown sugar on medium speed until combined. Scrape the bottom of the bowl. Add 1 tsp vanilla and egg and mix again.
3. Dump in all of the dry ingredients and mix until combined. Cover the dough and let it rest in the fridge for 20-30 minutes. This will let the flour hydrate and let the butter cool, yielding chewier cookies. The dough will also be easier to work with.
4. Preheat oven to 325°F/163°C and line two baking trays with parchment paper or silicone mats.
5. In a small bowl, add 2 tbsp granulated sugar for rolling the dough.
6. Use a small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape into a ball and roll in granulated sugar. Place onto the lined baking tray. This will be the bunny's head.
7. For the ears, take about ¾ tsp of dough, shape into a ball, and equally split it into two. Roll the balls into about 1.25-inch logs, and place on the top sides of the heads. Make sure they are somewhat thin and spaced out, so they don't connect when baking.
8. Place bunnies about 3-4 inches apart.
9. Bake for 9-11 minutes. For soft cookies, bake them until the edges are set and firm. For chewier ones, bake slightly longer, until the edges are a light golden brown.
10. Let cool on pan for about 5-10 minutes, then transfer cookies to a wire rack. Let cool completely.
For the bunny faces
1. You can use a piping bag, toothpick, or cookie scribe to add on the details.
2. Use melted milk chocolate to create the eyes, nose, and mouth.
3. Add oil-based pink food coloring to the melted white chocolate. If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
4. Use the pink chocolate for the ears and blush.
5. Enjoy!
Notes
1. Store cookies in an airtight container at room temperature for up to a week.