Do the Bunny Hop right over to the Bunny Hole Cookies!

A fluffy and chubby-looking bunny was right outside my window the other day, happily nibbling away on sprigs of Russian Sage that were poking out of the snow. He was so cute as he started at the tip of each sprig and made fast work of downing it, looking as though he was slurping long spaghetti. He’s not so cute in the summer, though, when I find him filling his tummy on my flowers.

When that little bunny finally had his fill, he turned and quickly hopped away, his little white tail bouncing. And that’s when I was reminded of Bunny Hole Cookies.

I was invited to a holiday cookie bake-off a few weeks before Christmas. Dan "Klecko" McGleno and Kim Ode invited some fellow cookie-loving friends to gather in Klecko’s laboratory at St. Agnes Baking Co. where he develops great bread. Yes, he’s the same guy who bakes dog biscuits. We were instructed to bring cookie dough ready to be turned into holiday cookies to share.

The St. Agnes ovens were leaking sweet smells as all those cookies baked to perfection.

Klecko created the Bunny Hole cookies, a perfect sweet treat for wintery days in the Midwest. He simply cut rounds of sugar cookie dough and cut each round in half. Using an apple corer, he cut a small hole in one half of each unbaked cookie.

All of the solid halves got a big squirt of filling, either Bavarian chocolate or coconut.


He put the cookies together, each topped with a bunny hole. Once baked, the cookies had a dark bunny hole or a bunny hole with a cottontail peeking through. The baked cookies were showered with powdered sugar snow.

Children will not only love eating these cookies, but they will have a grand time making them with you. You can use your favorite dough for cut-out sugar cookies.

I use a recipe that I got years ago when I was in college working part-time at a private preschool in Mahtomedi, Minnesota. The owner of the preschool always used this recipe when she made cookies with the children. It makes a crunchy cookie. The dough is easy to roll out.

On one of these snowy winter days when it’s too cold to be outside, gather the family in the kitchen to make some Bunny-Hole Cookies. It’s especially fun once you’ve watched a cute little cottontail run back to its bunny hole with a tummy full of nibbles from your snow-covered flower garden. And, why not do the Bunny Hop right over to a plate of Bunny Hole Cookies? Nibble, nibble, crunch!

Kitty’s Sugar Cookies

  • 1 1/2 cups sifted powdered sugar
  • 1 cup butter
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar

Use an electric mixer to blend sugar and butter together. Add egg and flavorings and mix well. Sift flour, baking soda and cream of tartar together and stir in until totally incorporated. Refrigerate the dough for 2 to 3 hours.

Divide dough in half. Roll out one half at a time to desired thickness. The thinner the dough, the crispier the cookies will be. Cut as many cookies from each rolling as possible. Place on lightly greased baking sheet. Bake in preheated 375-degree oven for 7 to 8 minutes.

To turn this dough into Bunny Hole Cookies:

Cut rounds. Cut each round in half. Use a small round cutter or apple corer to make a bunny hole in half of the halves. If you want to use chocolate frosting and white frosting to fill the bunny holes, bake the cookies first. When the cookies are cool, sandwich together with fluffy frosting. Sprinkle some coconut on the white frosting so it looks like a bunny tail. Shower all the Bunny Hole Cookies with powdered sugar snow.



3 thoughts on “Do the Bunny Hop right over to the Bunny Hole Cookies!

  1. Could you share recipe for the Bavarian chocolate cream filling for the Bunny Hole Cookies? I’d much prefer that to frosting AFTER the baking process?

  2. Peggy, I don’t have a recipe for Klecko’s chocolate filling. This is the chocolate filling I would use, sandwiching it between the two cookie halves after they have baked:
    Melt 3/4 cup semisweet chocolate morsels with 1 tablespoon shortening in a small heavy saucepan over low heat. Remove from heat and stir in 2 tablespoons light corn syrup, 1 tablespoon water and 1 teaspoon vanilla.
    One batch of this chocolate mixture is enough to fill 30 of the thumbprint cookies I make.
    Enjoy the cookies!

  3. The photographs with the recipe seem to portray a creme filling that is baked in – giving the cookie a diffrent look than just an ised sandwich cookie. Thanks for your follow-up.

Comments are closed.