GINGERBREAD EASTER BUNNY COOKIES
Gingerbread Easter Bunny Cookies
This recipe goes with: Icing
- 1 cup (2 sticks/8 oz./225g) butter
- 1 cup brown sugar
- 2 cups molasses
- 1 egg
- 5 cups all-purpose flour
- 2 tbsp. pumpkin pie spice
- 1 tsp. baking soda
- Icing (see recipe below) optional
Cream butter and sugar, add molasses and egg. Beat until smooth. Sift together flour, pumpkin pie spice and baking soda; add to mixture. Beat until well mixed. Cover and chill 2 hours.
Preheat oven to 350 degrees F/180 degrees C.
Divide dough in half. Roll dough, half at a time, to a 1/4-inch thickness. Cut out dough with 5-inch bunny or rabbit cookie cutter.
Bake cookies on greased baking sheets 9 to 11 minutes or until edges darken slightly. Cool for 5 minutes then remove to wire racks to cool completely. Repeat with remaining dough. Decorate with icing as desired.
Note: You may leave cookies plain or ice with just plain white icing or use the different food colorings for a colorful cookie