Easter Bunny Drops

If you see chocolate covered raisins and grated carrot peeking out of the cookies on my brunch table, you’ll know the Easter Bunny has left a little surprise on his way through the kitchen!

He can’t help it; bunnies are like that. I had a litter-box trained rabbit once, but he still left a few droppings on the way to and from the box. More than you wanted to know, right?

These cookies are very light and cake-like, not crunchy. I like mine just bursting with goodies, so I add a handful of toasted pecans to the dough too for a little extra flavor and crunch. You could also add a small can of crushed pineapple with the juice thoroughly pressed out.

You don’t really have to glaze them, but they’re so appealing with that thin coat of icing that I couldn’t resist.

These are about as easy as cookies get. Make lots and lots; they’ll go quickly!

Easter Bunny Drops
Makes 48 cookies (a few more if you add the optional ingredients).
  • 1¼ cups sugar
  • ½ cup oil (I use peanut, but any light colored oil will work)
  • 3 eggs
  • 1½ teaspoons vanilla
  • ¼ cup buttermilk
  • 1 cup grated carrot (not too finely grated - you want to see the color!)
  • 2½ cups all-purpose flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 8 ounces (about 1¼ cups) chocolate covered raisins
  • OPTIONAL: ¼ cup chopped nuts, 1 small can crushed pineapple (all liquid pressed out)
  • GLAZE: 1 cup powdered sugar and 2 tablespoons water, whisked together well.
  1. Heat oven to 350 F. Cover baking sheets with silpat or parchment.
  2. In large bowl, beat sugar and oil together well.
  3. Add eggs, vanilla, and buttermilk and beat for 2 minutes on medium-high speed.
  4. Mix in grated carrot, (pineapple, if you're using it) flour, baking powder, baking soda, salt, and cinnamon just until incorporated.
  5. Stir in chocolate covered raisins (and nuts, if desired).
  6. Using a small cookie scoop or level tablespoon, drop onto prepared baking sheets. Bake for 12 minutes, until the bottoms are golden brown.
  7. Cool on a rack and brush with a very thin layer of sugar glaze.

Sticky, gooey dough!

Scoop onto silpat or parchment. Don’t flatten!

Bake for 12 minute until bottoms are a rich golden brown.

Tell the kids that the Easter Bunny is magic, and his droppings are good to eat. They’ll buy that. I did!