Molasses Wheat Bunny Cookies

Molasses, brown sugar and whole wheat flour create delicious dough topped with cinnamon and brown sugar. These Molasses Wheat Bunny Cookies make a fun Easter treat but cut these cookies into different shapes all year long because this will become a favorite to make and eat! Kids love them!

We all have those recipes that have stood the test of family time – and these cookies have made the list in our house! I first made these cookies over twenty-five years ago when a friend gave me the recipe. I decided to make a few tweaks and have a baking afternoon with the kids. We dug out every cookie cutter and had blast rolling, cutting and baking. Once they were cooled and ready to eat, it was love at first bite!

These became known around our house as “The Cookies.” No additional explanation was needed! When I asked what the kids would like to do on any given day, nine times out of ten, the answer was, “Let’s make The Cookies.” If the kids had to take a treat to a party or we were making something for a celebration or holiday, they wanted “The Cookies.” Seriously, if I had a dollar for every time I made “The Cookies,” I’d be retired on a beach in Fiji by now! ?

Today, “The Cookies” are going Easter, as really big bunnies! Molasses wheat bunny cookies are made with whole wheat and regular flour in a 2-1 ratio. I used molasses but you can also make these with honey. The dough goes together easily; it needs to chill for a several hours so it can be rolled out. Sprinkle the dough before baking with a mixture of cinnamon and sugar. Prick the dough lightly a few times with the tines of a fork. They bake in about ten minutes.

I used a 7” bunny-shaped cookie cutter, so I only got about 14 cookies out of this recipe. Using regular sized cutters, you should get about three dozen cookies. These bunny cookies are dressed up for Easter with a polka-dotted, burlap ribbon. Make bows and attach them to cooled cookies with a bit of melted chocolate.

Cut this dough into all kinds of shapes and make these cookies all year long!

Every week, my daughter asks me what I’m sharing on the blog for the following week. When I told her I was making “The Cookies,” I got the hand on the hip, dramatic eye roll and big sigh when she said, “Well, it’s about TIME you shared The Cookies! I mean really, Mom, I can’t believe it’s taken you two years!”

Today is my molasses wheat bunny cookie redemption. ?

5.0 from 1 reviews

Molasses Wheat Bunny Cookies

 

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Prep time

30 mins

Cook time

10 mins

Total time

40 mins

 

Molasses, brown sugar and whole wheat flour create delicious dough topped with cinnamon and brown sugar. These Molasses Wheat Bunny Cookies make a fun Easter treat but cut these cookies into different shapes all year long because this will become a favorite to make and eat! Kids love them!

Author: at Little Miss Celebration; Adapted from Healthy Foods for Hungry Kids

Recipe type: Cookies

Serves: 36

Ingredients

• 2 cups whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ cup softened butter
• ½ cup brown sugar (light or dark)
• ⅓ cup molasses
• 1 teaspoon vanilla extract or butter vanilla emulsion
• ½ cup milk
• 2 tablespoons sugar
• ½ teaspoon cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. Stir together flour and baking powder in a mixing bowl.
3. In another large mixing bowl, beat butter on medium speed for about one minute.
4. Add brown sugar, molasses and vanilla; continue beating until mixture is light and fluffy.
5. Add dry ingredients, alternating with milk, beating on low speed after each addition. Blend until all ingredients are well-combined.
6. Divide dough in half; wrap in plastic wrap and chill for several hours.
7. Lightly flour surface and roll out half of the dough to about ⅛ thickness. Cut with cookie cutters of your choice and reroll dough as needed.
8. Place cut dough on ungreased cookie sheets.
9. Prick dough several times with a fork.
10. Mix together cinnamon and sugar; sprinkle mixture over dough.
11. Bake cookies in 350 degree oven for about 10 minutes or until lightly browned on the edges.
12. Remove cookies from sheets and cool on wire racks.
13. Number of cookies will depend on size of cookie cutters used. 7” bunny cutter made 14 cookies; regular sized cutters will make about 3 dozen cookies.

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