Easter Bunny Cheese Cookies
Soft, tender cheese cookies perfect for Easter—cut with a bunny-shaped cutter or knife. Great for baking with kids.
- Time
- 45 min
- Serving
- 333 kcal
- Ingredients
- ≈ $0.48
- Protein
- 10 g
Ingredients
- 1 Cottage cheese 5% (tvorog)pack 300 g ≈ $2.80 38 g
- 2 Butterpack 180 g ≈ $1.58 14 g
- 3 Wheat flour 38 g
- 4 Sugar 12 g
- 5 Baking powder 2 g
- 6 Vanilla sugar 2 g
- 7 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 350°F (180°C). Mash cottage1 cheese with softened butter2, sugar, vanilla sugar, and a pinch of salt.
Mix flour with baking powder, then fold into the cheese mixture to form a soft dough quickly.
Roll dough to about 1/4-inch (5 mm) thickness on a floured surface.
Cut into bunny shapes with a cookie cutter or knife, then transfer to a parchment-lined baking sheet.
Bake 12–15 minutes at 350°F (180°C) until edges are lightly golden.
Cool cookies on a wire rack until firm.
Tips
- Why it works
- Mash the cottage cheese with the butter so the dough turns out soft and doesn't crumble when you cut shapes. If you skip this, the cookies will be dry and crumbly.
- Substitutions
- Replace the sugar with 10 g of honey. The cookies will have a slight aroma, but the dough will be a bit sticky. Instead of vanilla sugar, add 0.5 tsp of vanilla essence.
- Common mistakes
- The cookies burn on the bottom if the tray isn't lined with paper. Check after 10 minutes: the bottoms should be pale and the edges slightly golden.
- Storing and reheating
- Keep in an airtight container for 3 days. Warm for 10 seconds in the microwave or for 5 minutes in the oven at 160 °C. Don't freeze, they go soft.
- Serve with
- Serve with tea at lunch or as an afternoon snack with jam. You can decorate with white chocolate for a festive table.
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