♫ Listening to: Repetition by Purity Ring ♫
I’ve been wanting to make these vegan Mother’s iced circus animal cookies for years! I don’t know why it’s taken me so long! I used to LOVE these cookies before I was vegan. And then I stopped thinking about them for like 10 years until I discovered Fatally Feminine on etsy who makes the CUTEST necklace modeled after the same cookies. I’ve wanted this necklace for years also, but I can’t bring myself to spend $100 on something that I would probably only wear twice a month.
These frosted copycat mother’s cookies are going to make their debut at my pastel and bunny themed vegan tea party tomorrow. I hope I can keep myself from eating them all before my guests arrive. If you’re looking for other bunny themed desserts, you might like my marshmallow peep bunny cake.
This recipe makes ~80 cookies. You can also freeze half the dough and only make 40 cookies. Or you can use the rest of the dough to make these unicorn cookies.
Vegan Mother’s Bunny Cookie Ingredients
Buy the cookie dough instead of making your own. Eat Pastry and Hampton Creek both sell vegan cookie dough.
- 1 cup vegan butter or margarine (if you avoid soy, buy the soy-free earth balance; otherwise buy the organic whipped earth balance)*
- 1 cup organic sugar, blended*
- 1 ener-g egg replacer
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 3 cups unbleached, all-purpose flour
Vegan Mother’s Bunny Cookie Directions
Mix together the sugar and vegan butter using a stand mixer with a paddle attachment or a handheld electric mixer.
Sift the flour and baking powder into a large bowl, whisk, and set aside.
Prepare the egg replacer according to the directions on the box and add it to the sugar and earth balance, mixing after the addition.
Add the vanilla extract to the mixing bowl and mix again.
Add the flour to the mixing bowl, half at a time, mixing in between additions. Scrape the sides (and bottom) with a spatula, and remix.
Preheat the oven to 350°. Cut 2 pieces of parchment paper to line 2 baking sheets.
Roll some of the dough on a floured surface, with a floured rolling pin to ¼” thickness.
Cut out baby bunny shapes using a tiny bunny cookie cutter .
Dip the cookie cutter into flour if the dough starts to cling to the cutter. Place the bunnies on the parchment paper lined baking sheets.
Freeze each tray of cookies once they’re filled for 5-10 minutes (or the amount of time it takes you to fill the next tray).
Bake in a 350º oven for 9 minutes. You want them to barely brown on the bottom.
Remove tray from the oven and let sit until cookies have cooled.
Repeat until all the dough has been used up.
Vegan Mother’s Cookie Icing/Frosting/Coating Ingredients
- 8 ounces vegan white chocolate
- pink vegan food coloring
- 4 tablespoons melted coconut oil
- vegan nonpareils
Vegan Mother’s Cookie Icing/Frosting/Coating Directions
Cover part of your counter with parchment paper (tape it down at the corners with scotch tape if it tries to curl at the edges).
Melt half the vegan white chocolate either in a double boiler or in the microwave. If you use the microwave, only set it for 30 seconds each time and stir in between each time. Once you stir it and see no more chunks, it’s ready. You’ll want to work quickly at this stage so that your chocolate doesn’t start to firm up before you finish.
Add some of the coconut oil to the bowl, little by little, stirring in between each addition. You want it thin enough to dip the cookies in.
Dip the cookies, one at a time, into the frosting and scrape all the excess off before setting them onto the parchment paper .
Sprinkle the nonpareils onto each cookie individually (before the white chocolate starts to harden). See my list of vegan sprinkles for which ones are vegan.
Repeat all the steps once the pink chocolate is all used up, starting with melting the remaining white chocolate chips, but this time, don’t add any color.
Leave iced cookies on the counter for a few hours to harden before trying to stack them. Or put them in the fridge to harden faster.
This icing is also an excellent dip for this fun recipe.
* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all organic ingredients. Therefore, I only specify organic on the ingredients that really matter - when buying the organic version is the only way to ensure that the item is vegan.