Peeps sugar cookies are baked in Easter bunny shapes and decorated with marshmallow creme icing and sparkling sugar. The marshmallow fluff frosting gives them a sweet Peeps taste. Use my sugar cookie recipe or buy refrigerated cookie dough or a sugar cookie mix!
For the Sugar Cookies:
For the Icing:
1jar7 ounces marshmallow creme
1 to 2tablespoonsheavy cream
2 1/4cupspowdered sugar
Pinkyellow, and blue food coloring
Pinkyellow, and blue sanding sugar
Black gel icing
For the Cookies
Use an electric mixer to beat the butter and sugar until smooth and creamy.
Add the egg and vanilla and beat to combine.
Add the flour, baking powder, and salt. Beat until a soft dough forms.
Separate the sugar cookie dough into two balls and flatten each ball into a disk. Wrap with plastic wrap and chill for at least 4 hours or overnight.
When ready to bake, preheat the oven to 350 degrees. Prepare a cookie sheet by lining it with parchment paper or a silicone baking mat.
Roll out the dough until it’s around 1/8th inch thick. Use flour as needed to keep the dough from sticking. Use a bunny cookie cutter to cut out the dough and place them on a baking sheet.
Bake the cookies in the preheated oven for 10 to 12 minutes until the cookies begin to brown on the edges.
Allow the cookies to cool on the cookie sheet for five minutes, then transfer to a wire cooling rack to cool completely.
For the Marshmallow Creme Icing
In a mixer, beat the butter, marshmallow crème, and vanilla extract until fluffy.
Add half the powdered sugar and one tablespoon of heavy cream. Beat to combine.
Mix in the remaining powdered sugar and beat until smooth. Add more cream if needed to thin the frosting to piping consistency.
Separate the frosting into three bowls and add pink, yellow, and blue food coloring to each bowl. Stir until the color is fully mixed into the icing. Start with 1/8 teaspoon of gel food coloring or 5 drops of liquid. Keep adding food coloring until you are happy with your colors.
Transfer the colored frosting to a piping bag and pour the sanding sugar onto plates.
Pipe icing onto a cookie, covering it thoroughly. Then immediately dip it into the sugar, coating it completely. Set the cookie aside and repeat until all the cookies are iced.
Finish decorating each cookie by adding eyes and a nose with the black gel icing.
This icing recipe works great with store-bought cookie dough or a sugar cookie mix.
Make sure the butter is at room temperature for both the cookies and the icing.
Try to make the icing color match the sanding sugar color for the best effect.