Bunny Doodle Cookies

Bunny Doodle Cookies
Prep time
Cook time
Total time
Looking for a new cookie recipe to bring to all of those holiday parties with family and friends? Try Annie's Bunny Doodles!  This recipe uses their CinnaBunnies cereal, though in a pinch, you could probably sub your favorite cereal.
Serves: 3 dozen cookies
  • 1 box CinnaBunnies cereal (enough for 2 ½ -3 cups ground)
  • 1 cup vegetable shortening
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 ¼ cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons cream of tartar
  • 3 Tablespoons granulated sugar
  • 1 Tablespoons ground cinnamon
  1. Preheat oven to 375 F (190 C).
  2. Process CinnaBunnies in food processor until very finely pulverized. (It’s ok if there are some slightly larger cereal crumbs).
  3. In a mixing bowl, cream shortening together with 1 ½ cups sugar. Beat in eggs until well mixed, and add vanilla.
  4. Sift together flour, cream of tartar, and baking soda; combine with the ground cereal and mix gradually into the creamed ingredients until blended.
  5. For these cookies, it is better to mix by hand with a wooden spoon than to use a stand mixer; the cookies will be much lighter in texture.
  6. In a small bowl, mix the 3 Tablespoons sugar and 1 Tablespoons cinnamon together.
  7. Roll dough into walnut-sized balls and then roll these in the cinnamon sugar. Place on ungreased cookie sheet, spaced 1-2 inches apart. Bake at 375 F for 8 minutes exactly. Edges should be slightly browned and tops beginning to crack. Cookies will be very fragile until set; place pan on wire rack to cool, then remove cookies with spatula.
  8. These cookies will keep well for several days in a tightly closed cookie tin — but most likely they’ll be eaten too quickly to store!

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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