Easter Bunny cookies


Think of Easter and what comes to mind? Baskets, yes. Egg hunts and the Easter bunny. To be sure. But for many both young and old it's a chance to enjoy some fine treats. With Christmas more than two months past, even the thought is delicious.


1 egg (beaten)
3 c flour (all puropose)
1⁄2 c molasses
1⁄2 c sugar
1 1⁄2 t ginger (ground)
1⁄2 t cinnamon (ground)
1⁄2 t clove (ground)
1 1⁄2 t vinegar (cider vinegar)
1⁄2 c shortening (vegetable shortening)
1⁄4 t salt


  1. Sift the flour, baking soda, ginger, cinnamon, cloves and salt onto a large piece of waxed paper. Blend the egg with sugar and shortening until fluffy. Beat in the vinegar and molasses, then roll up the wax paper and stir in the flour mixture until it's smooth.
  2. Knead the resulting dough into a ball, then wrap and chill for a few hours. Once the dough has cooled long enough, you can preheat the oven to 375°F / 190°C.
  3. Roll out the dough onto a floured wooden surface until it's about 1/8 inch thick. Then use a bunny-shaped cookie cutter to shape pieces to go into the oven. If you don't have a cookie cutter handy, just trace the outline using a knife.
  4. Bake for about 5-6 minutes and remove from the oven. Allow to cool before serving.
12 units
Preparation time
Cooking time
Total time
20 minutes