Since Easter is coming up soon, my kids and I decided to make a treat together that we could eat and also that we could share with others. We made these Bunny Paw Print Cookies and they turned out so yummy! My kids really enjoyed rolling the dough into small balls and making the indents on the cookies after they were baked. Plus, the cookies were so soft, and they had just the right amount of icing to make them taste delicious. These piping bags here make it easy to add the icing to eat paw print.
The recipe to the Bunny Paw Print Cookies is below, but here are a few tips: Once you make the dough, you’ll use a Tablespoon measuring spoon of dough and roll it in a ball to make the foot of the paw print. Then make three toes by using a teaspoon measuring spoon and rolling 3 separate teaspoons of dough into balls. Place the three small dough balls next to the large dough ball on a cookie sheet. (I only placed 6 paw prints per cookie sheet.) Using two fingers slightly flattened the larger dough ball. This will help it bake more evenly. Continue rolling out balls of dough for the paw prints until all the dough is gone.
Bake the cookies at 375 degrees for 7-8 minutes, no longer. Remove from the oven and immediately use a Tablespoon measuring spoon to make an indent on the foot of the cookies by pressing down and a teaspoon measuring spoon to make an indent on the toes of the cookies by pressing down. Then use the icing recipe below to add icing to the indents.
They turned out really cute! Here is the recipe how to make Bunny Paw Print Cookies:
| Bunny Paw Print Cookies | Print |
- COOKIE DOUGH:
- 1 cup butter, softened
- 1½ cups powdered sugar
- 1 egg
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ICING:
- 2 cups powdered sugar
- 2 Tablespoons + 1 teaspoon milk
- ½ teaspoon vanilla
- red food coloring
- In a mixer, combine the butter and powdered sugar. Add the egg, vanilla and almond extract and mix well.
- In a small bowl, mix together the flour, baking soda and cream of tartar. Add the dry ingredients to the butter sugar mixture and mix until combined.
- Take a Tablespoon measuring spoon of dough and roll it in a ball to make the foot of the paw print. Place it on a cookie sheet. Make three toes by using a teaspoon measuring spoon and rolling 3 separate teaspoons of dough into balls. Place the three small dough balls next to the large dough ball on a cookie sheet. (I only placed 6 paw prints per cookie sheet.) Using two fingers slightly flattened the larger dough ball. This will help it bake more evenly.
- Continue rolling out balls of dough for the paw prints until all the dough is gone.
- Bake at 375 degrees for 7-8 minutes, no longer.
- Remove from the oven and immediately use a Tablespoon measuring spoon to make an indent on the foot of the cookies by pressing down, and use a teaspoon measuring spoon to make an indent on the toes of the cookies by pressing down.
- Allow cookies to cool on a cooling rack.
- To make the icing, in a medium bowl use a hand mixer to mix the powdered sugar, milk, vanilla and red food coloring.
- Place the icing in a piping bag, or make your own piping bag by placing the icing in a small ziploc bag. Barely cut an opening on one of the corners of the bag. In a circular motion, squeeze the icing in the indents of the paw prints.
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Needed longer cooking time.
Maybe our ovens are different or the size of the cookies are different because the 7-8 minutes was perfect each time for my cookies.
Thank you for this recipe. This was the ONLY from scratch recipe out there. I can’t afford bought cookie dough on my budget. I’m finding more and more recipes calling for frozen bread dough, canned biscuits, and boxed add-ins. On my budget those things are luxuries.Plus I can bake at home and get healthier better tasting food. Thank you for this recipe.Happy Easter!! Barb
You’re welcome! I too try to stay within my budget by making things from scratch, plus I too think it tastes much better when it’s baked at home.
Hi There!
I had a little trouble with them breaking, but otherwise they were amazing! Do you have any suggestions as to how I can prevent cracking? Maybe I just made them too big!
Thank you!
They might have been breaking because they were baked for too long. I always take my cookies out after 7 minutes, no longer, because I want them to be soft. Sometimes it doesn’t look like they are done cooking, but once you let them cook on the baking sheet, they turn out nice.
Seven minutes is not long enough for his thick of a cookie. The inside didn’t cook all the way. Had to toss them. I can’t serve undercooked food to children.
I always cook the cookies 7-8 minutes and they come out perfectly. When making the balls, I do an exact flat Tablespoon amount and roll it into a ball. I don’t round my dough in the Tablespoon. Same with the teaspoon. I place dough in it, then flatten it to make it the right size. If you make the dough balls bigger than that, then yes you’ll need to cook the dough longer. Sorry it didn’t work out for you this time. Hopefully you’ll try it again making the dough balls smaller.