I don’t know how it is for you, but for me, Easter isn’t complete without a chocolate bunny!
Recently, I made some chocolate sugar cookies for a bake sale… If you follow me on Instagram, you may have seen them here… They were shaped like little Scottie dogs, and I loved their minimalist decorations and how deliciously chocolatey they were. It got me thinking about what other shapes I could make, and with Easter just around the corner, of course bunnies came to mind!
One thing about this recipe is that it does require 1 hour of chill time. Ya, I know, I hate waiting too. But I used my hour constructively. I licked the beaters! 😀 Oh, and I cleaned up the other dishes too. So there was less to do once the cookies were done and more time to eat… err… I mean taste test them! 😉 … But seriously, don’t skip the chill time, because if you do, you’ll just have misshapen blobs instead of bunnies, or doggies, or flowers, or whatever shape you cut yours into… Rolling out the dough before chilling helps reduce the chill time and saves you from having to roll out hard dough. Win-Win!
What is your “must-have” Easter treat?
Chocolate Sugar Cookies
Author: Starr Wong @ The Misfit Baker
Recipe Type: Dessert
Makes: 18 – 24 medium sized cookies
- 1 1/2 cup All-Purpose Flour
- 3/4 cup Unsweetened Cocoa Powder (sift if lumpy)
- 1 1/4 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/4 tsp Salt
- 1/2 cup Vegan Butter (I used Earth Balance)
- 1/4 cup Shortening
- 1 cup Granulated Sugar
- 1/4 cup Plain Non-Dairy Yogurt*
- 1 tsp Vanilla Extract
- 1/2 tsp Chocolate Extract (optional)
- 1/3 cup Non-Dairy Semi-Sweet Chocolate Chips
- Nonpareils (round sprinkles)
Whisk together the flour, cocoa powder, baking powder, cinnamon, and salt. Set aside.
Using a hand mixer, beat together the vegan butter and shortening until smooth and completely combined. Add the sugar and beat on medium-high speed until light and fluffy (about 1 minute). Add the yogurt, vanilla, and chocolate extract (if using) and beat on medium-high speed for another 60 – 90 seconds, scraping down the sides of the bowl as needed. On a low speed, blend in the flour mixture until just combined.
Divide the dough in two and roll out each half, to 1/4″ thick, onto parchment paper or plastic wrap. Stack the 2 slabs of dough (with parchment paper or plastic wrap layered between them), and chill in the refrigerator for 1 – 2 hours.
Preheat oven to 350°F and line 2 baking sheets with parchment paper.
Working with one slab of dough at a time, remove from the refrigerator and cut into shapes, using cookie cutters. Transfer cut out dough to lined baking sheets. Chill cut out dough, on baking sheets, in freezer for 10 minutes.
Remove baking sheet from freezer, immediately place in oven and bake for 10 minutes.
Allow to cool on the baking sheet for 5 minutes before transferring to wire rack.
While cookies are cooling, melt chocolate chips. Transfer melted chocolate into a piping bag fitted with a small round tip (I used a #3 tip). Fill a bowl with a shallow layer of nonpareils.
When cookies have completely cooled, pipe a design on your cookies based on their shape… I piped the ears, tail and an eye on my bunnies… And lightly press the cookie into the nonpareils so they stick to the chocolate. Place in refrigerator for 15 – 20 minutes to set the chocolate.
Store in a tightly sealed container at room temperature or in the refrigerator for up to 5 days.
*Choose a thick, mild flavoured yogurt. I use unsweetened coconut Yoso. If you can’t find a suitable yogurt, my Sour Cream makes a great replacement.
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