13 Apr Jumbo Bunny Surprise Cookie
Hello, friends! Today I’m sharing how to make a big bunny cookie that’s filled with sugary goodness! It’s so big, in fact, that you’ll need to recruit friends to help you eat it, or you can just keep it all to yourself! Of course, you can also make these cookies with a smaller cookie cutter – in fact, any shape you have handy will do! Years ago at my shop, we made these “Confetti Clocks” for New Years Eve celebrations, which were the same concept, just in a different shape (and with different decorations and sprinkles). So whatever shape and size will do the trick!
Package up your treat in a cellophane bag, tie it with ribbon and it makes the perfect hostess gift. I hope you enjoy making this jumbo cookie as much as I did!
Jumbo Bunny Surprise Cookie
Makes one very large (9-inch tall) bunny surprise cookie
Ingredients:
1 recipe Chocolate Sugar Cookie Dough
1 recipe Royal Icing
Directions:
Line 3 baking sheets with parchment paper and set aside.
Make the cookie dough (here) and roll it out to an even thickness between two pieces of parchment paper (if you find that the paper is sliding around while you’re rolling, try placing a silicone mat or a piece of damp paper towel underneath – I also made a video years ago on how to do this – here). Slide the dough onto the back of a baking sheet or a large cutting board and place it in the refrigerator until firm, about 25-30 minutes. Once the dough is firm, remove it from the refrigerator, peel off the top layer of parchment paper and cut out 3 bunnies with your cookie cutter, re-rolling and re-chilling the dough until it has been used completely. Place the bunnies on the prepared baking sheets. Use a small round cookie cutter to cut out the middle portion of dough from one of the bunnies – this will be the middle piece. Place the baking sheets with the cut out cookies into the freezer for at least 30 minutes and preheat the oven to 350° F.
Bake the cookies until just firm, about 16 to19 minutes. Once baked, remove the cookies from the oven and allow them to cool completely on the baking sheets.
Once the cookies have cooled, make the royal icing (here) and turn it into soft-peak consistency. Fit a pastry bag with a small piping tip (I used an Ateco #2 tip), fill the bag half-full with the royal icing, fold down the the top of the bag and clip it closed with a binder clip. Turn the hollow cookie upside-down and pipe some icing onto it. Carefully turn it right-side-up and “glue” it to one of the whole cookies, doing your best to line up the edges of the two cookies.
Fill the hollow part of the cookie with your favourite small candies or sprinkles.
Pipe some more of the royal icing onto the surface of the hollow cookie, staying away from the edges (this is to prevent icing from squishing out the sides of the cookie). Place the remaining whole cookie on top, pressing gently to help the cookies stick together. Pipe a border around the top edge of he remaining whole cookie. Cover the piping tip with a damp paper towel and set aside.
Turn the bowl with the remaining royal icing into flood consistency and pour it into a squeeze bottle. Flood the cookie with the icing. Set it aside to dry completely, at least 8 hours or overnight.
Once the cookie has set, pipe two small dots of the remaining soft-peak royal icing where the nose and tail should be. Press two candies into the dots of icing (I used these for the tails and these for the nose). Leave to set for about an hour.
Once the nose and tail have set, use an edible ink marker (I used a Wilton Food Writer in Black) to draw on some eyelashes.
Gently tie a pretty ribbon around the bunny’s neck.
And you’re set!
Almost too cute to break open…
…almost!
Happy baking and Happy Easter!
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