Greek Easter Bunny Cookies with Orange and Brandy
Festive butter cookies shaped like bunnies, enriched with orange juice, zest, and brandy. A traditional Greek Easter treat with a tender crumb, decorated with whole cloves for eyes. Fan-baked until golden.
Ingredients
Instructions
- 1
Preheat oven to 375°F in fan mode.
- 2
Beat butter, sugar, and vanilla extract with paddle attachment at medium speed until fluffy, about 5 minutes.
- 3
Add eggs one at a time, then orange zest, orange juice, and brandy. Continue beating.
- 4
In a separate bowl, mix flour, baking powder, baking soda with a spoon.
- 5
Add half the flour mixture to the mixer with milk and salt. Beat for 1-2 minutes.
- 6
Remove bowl from mixer. Add remaining flour mixture and mix with a serving spoon until homogenized. Knead by hand until dough forms.
- 7
Shape dough into bunny bodies: roll 30g pieces into strips and swirl like snails.
- 8
Shape bunny heads: roll 15g pieces into small fish-shaped strips. Top with a whole clove for the eye.
- 9
Roll 3g pieces into balls for bunny tails.
- 10
Transfer shaped cookies to parchment-lined baking pans. Brush with egg wash.
- 11
Bake for 15-20 minutes until golden.
- 12
Cool before serving.
Tips
Ensure dough is homogenized before kneading to avoid uneven texture.
Work quickly when shaping to prevent dough from drying out.
Whole cloves should be pressed firmly into the head to secure as eyes.
Good to Know
Airtight container at room temperature for up to 5 days.
Dough can be prepared 1 day ahead and refrigerated. Shape and bake the day of serving for best texture.
At room temperature. Suitable for Easter celebrations or gift giving.
Common Mistakes
Do not skip the hand-kneading step to avoid dense, crumbly texture.
Do not overbake to avoid dry cookies.
Do not use soft cloves that may fall out during baking.