I know what you're thinking, Em you are obsessed with ice cream sundaes. The truth is, yes I am. I can't get enough of coming up with kooky + creative combinations. This one is no exception.
Easter is synonymous with chocolate eggs, bunny shaped cakes + pastel colored everything, but I wanted to make something a bit different + nonetheless tasty. A bunny ice cream sundae was in order. This ice cream sundae is totally simple, but first you need to make some butter cookie ears. These start with, you guessed it, butter.
The buttery cookie dough is split with one portion dyed bright pink.
My favorite trick for a quick piping bag is to use ziplock bag + snip off the tip. For those recipe you can use a gallon bag for the plain dough + a small bag for the pink dough.
Piping the cookies takes some time, but if you can pipe a football shape you got this. Start with the plain dough.
Then it's time for the pink dough to make the cookie look like a bunny ear.
Smooth out each cookie so they do not turn into lumpy ears.
Here's the trick for the bent bunny ear, laying the warm cookie on a rolling pin. Do this for half of the cookies you bake so each sundae has one floppy ear.
And tada! Bunny ear butter cookies are here + ready to become part of an ice cream sundae.
To start building the sundae, scoop four to five scoops of vanilla bean ice cream into a large serving glass. Add a fresh or freeze-dried raspberry to one side. This will be the nose of the bunny.
Next it's whipped cream time. Add whipped cream around the edge of the dish, building it up toward the back to form the bunny tail.
And stick two bunny ear butter cookies in the top to finish it off! There you have it, a bunny sundae ready for Easter Sunday...or just a normal Tuesday if you're like me.
Let me know if you try out this sundae + check out the recipe for the butter cookies below!
Butter cookie bunny ears (for ~16 cookies)
- 1 stick butter, room temperature
- 1/2 cup white sugar
- 2 egg whites
- 1 cup flour
- Pinch of salt
- Red food dye
- Preheat the oven to 350 degrees Fahrenheit.
- Beat the butter with electric beater until smooth + creamy. Add the white sugar + mix to combine.
- Add the egg whites slowly with the electric beater on low. Beat until just combined. Add the flour slowly to prevent any flour clouds while mixing. Add a pinch of salt + finish combining the dough.
- Split the the dough into two bowls. Add 1/3 of the dough into a small bowl + 2/3 into a larger bowl. To the smaller bowl add 4 drops of red food dye, stir to combine until it's a lovely shade of pink.
- Gently spoon each bowl of dough into a separate ziplock bag. Seal each back tightly + snip a corner to make a piping bag.
- To make each bunny ear cookie, start with the un-dyed dough. Pipe an almond shaped outline + then fill it in leaving the center empty. Take your pink dough, using it to fill in the center of the cookies. Using a butter knife or spatula smooth out the cookie to prevent lumps. Repeat with all of the dough.
- To bake, place the cookies in the oven for around 7 minutes. Be sure they don't burn!
- To create the bent bunny ear, lay cookies straight from the oven over a rolling pin. Allow all the cookies to cool before digging in.