Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Bunny Cookies Be the first to rate & review! By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Photo: Aaron Dyer Yield: 3 dozen cookies Two quick snips and a couple of pokes into an oblong ball of sugar-cookie dough create sweet bite-size bunnies. Ingredients 2 sticks unsalted butter, softened ¾ cup sugar 1 teaspoon pure vanilla extract ½ teaspoon coarse salt 1 large egg white Red liquid food coloring (optional) 3 cups all-purpose flour Directions In a bowl, beat butter with sugar until creamy, 2 minutes. Beat in vanilla, salt, and egg white. (For pink bunnies, add a drop or two of food coloring.) Reduce speed to low and slowly add flour until combined. For each bunny, roll 1 tablespoon dough between palms to create a 1-inch oval. Hold kitchen shears at a 30-degree angle; snip ears about 1/2 inch from front. (Do not cut all the way through.) With a toothpick, poke holes for eyes. Refrigerate until firm, about 1 hour. Preheat oven to 350 degrees. Bake bunnies just until golden brown on bottoms, 22 to 25 minutes. Let cool completely on a wire rack. Rate it Print