Easter Bunny-Shaped Sugar Cookies

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Every Easter, our kitchen transforms into a vibrant hub of activity, filled with the joyful chaos of flour dusting the countertops and the sweet aroma of baking treats wafting through the air. But amongst all the Easter baking traditions, there’s one recipe that consistently steals the show – our Easter Bunny-Shaped Sugar Cookies. These aren’t just any sugar cookies; they are melt-in-your-mouth delights, perfectly shaped like adorable bunnies, ready to hop straight into your heart (and stomach!). From the moment we pull out our bunny cookie cutters to the final flourish of colorful icing, making these cookies is an experience that brings our family together. Even my notoriously picky nephew, who usually turns his nose up at anything homemade, devours these bunny cookies with gusto, often requesting seconds (and thirds!). The slightly crisp edges, the soft, chewy center, and the blank canvas for creative decorating make these cookies a guaranteed crowd-pleaser. Whether you’re a seasoned baker or a beginner looking for a fun Easter project, these Easter Bunny Sugar Cookies are incredibly easy to make and endlessly rewarding. Get ready to fill your Easter baskets and dessert platters with these charming and delicious treats – they are sure to become a beloved tradition in your home too!

Ingredients You’ll Need

  • All-Purpose Flour: The foundation of our cookies, providing structure and that perfect soft chew.
  • Granulated Sugar: Sweetens the cookies and contributes to their delightful crisp edges.
  • Unsalted Butter: Adds richness, flavor, and tender texture to the dough; ensure it’s softened for easy creaming.
  • Large Eggs: Bind the ingredients together and add moisture, contributing to the cookie’s soft interior.
  • Vanilla Extract: Enhances the overall flavor profile, lending a warm and comforting aroma.
  • Baking Powder: Provides a gentle lift, resulting in cookies that are light and airy, not dense.
  • Salt: Balances the sweetness and enhances the other flavors in the recipe.

For the Royal Icing (Optional but Highly Recommended):

  • Powdered Sugar: The base for our smooth and sweet icing, perfect for decorating.
  • Meringue Powder: Provides stability and helps the icing harden beautifully, ideal for detailed designs.
  • Water: Used to achieve the desired consistency of the royal icing, from outlining to flooding.
  • Food Coloring: Gel food coloring is recommended for vibrant and concentrated colors without thinning the icing too much.

Step-by-Step Instructions for Easter Bunny Perfection

  1. Cream Together Butter and Sugar: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar. Beat on medium speed until the mixture is light, fluffy, and pale yellow. This process incorporates air, which is crucial for a tender cookie. Scrape down the sides of the bowl as needed to ensure everything is evenly combined. This usually takes about 2-3 minutes.
  2. Incorporate Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter and sugar mixture. Beat on medium speed until fully incorporated, scraping down the bowl again to ensure no butter or sugar pockets remain. The mixture should be smooth and homogenous. Don’t overmix at this stage, just combine until just incorporated.
  3. Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures the baking powder and salt are evenly distributed throughout the flour, preventing pockets of saltiness or uneven rising. This also aerates the flour, contributing to a lighter cookie texture.
  4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Add the flour mixture in three additions, mixing until just incorporated after each addition. Be careful not to overmix the dough once the flour is added. Overmixing develops gluten, which can result in tough cookies. The dough will come together and be slightly soft, but not sticky.
  5. Chill the Dough: Divide the dough in half, flatten each half into a disc, wrap each disc tightly in plastic wrap, and refrigerate for at least 1-2 hours, or preferably overnight. Chilling the dough is essential for a few reasons. First, it firms up the butter, making the dough easier to roll out and preventing the cookies from spreading too much during baking. Second, it allows the gluten to relax, resulting in more tender cookies. Third, chilling enhances the flavors as the ingredients meld together.
  6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper prevents sticking and makes cleanup a breeze, while silicone mats provide even heat distribution.
  7. Roll Out and Cut the Dough: Lightly flour a clean work surface and remove one disc of chilled dough from the refrigerator. Roll out the dough to about ¼ inch thickness. If the dough is too cold to roll easily, let it sit at room temperature for a few minutes to soften slightly. Use Easter bunny cookie cutters to cut out bunny shapes. Re-roll scraps and cut out more cookies until all the dough is used.
  8. Place Cookies on Baking Sheets: Carefully transfer the cut-out bunny cookies to the prepared baking sheets, leaving about 1-2 inches of space between each cookie to allow for slight spreading.
  9. Bake the Cookies: Bake for 8-12 minutes, or until the edges are lightly golden brown and the centers are just set. The baking time will vary depending on your oven and the thickness of your cookies. Keep a close eye on them, especially towards the end of the baking time, to prevent overbaking.
  10. Cool Completely: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Cooling completely is crucial before decorating, as warm cookies will cause the icing to melt and run.
  11. Prepare Royal Icing (While Cookies Cool): While the cookies are cooling, prepare your royal icing. In a clean mixing bowl, combine the powdered sugar and meringue powder. Gradually add water, one tablespoon at a time, mixing on low speed until a smooth and glossy icing forms. You want a consistency that is pipeable but not too runny. Divide the icing into separate bowls and tint each bowl with gel food coloring to your desired shades.
  12. Decorate the Cookies: Once the cookies are completely cool, it’s time to decorate! Transfer the royal icing to piping bags fitted with various tips, or use squeeze bottles for simpler designs. Outline the cookies with a slightly thicker consistency icing and then flood the centers with a thinner consistency icing. Get creative with your designs! Add sprinkles, edible glitter, or drag a toothpick through the wet icing to create swirls and patterns. Let the icing harden completely before storing or serving the cookies. This usually takes several hours, or even overnight.

Nutrition Facts (per serving, approximately 1 cookie)

  • Servings: Approximately 24 cookies
  • Calories: 150 kcal
  • Fat: 7g

Please note: Nutritional information is an estimate and may vary based on specific ingredients and serving size.

Preparation Time: From Dough to Delight

  • Prep Time: 30 minutes (for dough making and chilling)
  • Chill Time: 2 hours (minimum, or overnight for best results)
  • Bake Time: 15-20 minutes (including rolling, cutting, and baking batches)
  • Decorating Time: 30-60 minutes (depending on complexity of designs)
  • Total Time: Approximately 3-4 hours (including chill time)

This recipe, while requiring some time, is largely hands-off during chilling and cooling, making it manageable to fit into a busy schedule. The active preparation and baking time is relatively short, making it a fun project even for a weekend afternoon.

How to Serve Your Adorable Easter Bunny Cookies

These Easter Bunny Sugar Cookies are incredibly versatile and can be served in a multitude of delightful ways:

  • Classic Easter Dessert Platter:
    • Arrange the decorated bunny cookies on a beautiful platter alongside other Easter treats like chocolate eggs, pastel candies, and mini cupcakes.
    • Add fresh spring fruits like strawberries, raspberries, and blueberries for a colorful and refreshing touch.
    • This makes a stunning centerpiece for your Easter dessert table.
  • Easter Basket Goodies:
    • Individually wrap cookies in cellophane bags and tie with pastel ribbons.
    • Place them inside Easter baskets along with other small toys, candies, and trinkets.
    • These homemade cookies add a personal and heartfelt touch to Easter baskets.
  • Tea Time Treats:
    • Serve the bunny cookies with a pot of hot tea or iced tea for a delightful afternoon treat.
    • They pair perfectly with herbal teas, black teas, or even a refreshing glass of lemonade.
  • Classroom or Party Favors:
    • Package cookies in small boxes or bags and give them as party favors at Easter gatherings or classroom celebrations.
    • Attach personalized tags with a “Happy Easter” message or the child’s name.
  • Simple Snack for Kids (and Adults!):
    • Enjoy them as a simple and satisfying snack any time of day.
    • Pair them with a glass of milk or juice for a quick and easy treat.
  • Gift for Neighbors and Friends:
    • Bake a batch of bunny cookies and share them with neighbors, friends, or family members as a thoughtful Easter gift.
    • Deliver them in a pretty box or on a decorative plate.
  • Cookie Decorating Party Activity:
    • Bake a large batch of plain bunny cookies and set up a cookie decorating station with various colors of royal icing, sprinkles, candies, and edible decorations.
    • This is a fun and interactive activity for kids and adults alike during Easter gatherings.
  • Ice Cream Sandwich Cookies:
    • Use two bunny cookies to sandwich a scoop of your favorite ice cream.
    • This elevates the cookies to a decadent and refreshing dessert, perfect for warmer spring days.

Additional Tips for Easter Bunny Sugar Cookie Success

  1. Use Softened, Not Melted Butter: Softened butter is key for creaming properly with sugar. If your butter is melted, the cookies might spread too thin. Let butter sit at room temperature for about 30-60 minutes before using, or until it’s easily pliable but still holds its shape.
  2. Don’t Overmix the Dough: Overmixing after adding the flour develops gluten, leading to tougher cookies. Mix just until the dry ingredients are incorporated. A few streaks of flour are okay; they’ll disappear as you fold the dough together.
  3. Chill the Dough Thoroughly: Chilling is not optional! It’s essential for preventing spreading and making the dough easier to handle. Don’t rush the chilling process; give it at least 2 hours, or preferably overnight for the best results.
  4. Roll Dough on a Cool Surface: Roll the dough out on a lightly floured cool surface, like marble or granite, if available. This helps keep the butter in the dough cold and prevents sticking.
  5. Use Parchment Paper or Silicone Mats: Lining your baking sheets is crucial for preventing cookies from sticking and ensuring even baking. Parchment paper or silicone mats are your best friends in cookie baking.
  6. Don’t Overbake: Sugar cookies bake quickly. Overbaking will result in dry, hard cookies. Bake until the edges are just lightly golden and the centers are set but still slightly soft. They will continue to firm up as they cool.
  7. Cool Cookies Completely Before Decorating: Patience is key! Ensure the cookies are completely cool before you start decorating with royal icing. Warm cookies will cause the icing to melt and run, ruining your beautiful designs.
  8. Practice Your Royal Icing Consistency: Royal icing consistency is crucial for decorating success. You’ll need both outlining consistency (thicker) and flooding consistency (thinner). Experiment with adding water drop by drop to achieve the desired consistencies. Practice piping on parchment paper before decorating your cookies to get the hang of it.

Frequently Asked Questions (FAQ) About Easter Bunny Sugar Cookies

Q1: Can I make the dough ahead of time?
A: Absolutely! In fact, it’s highly recommended. You can make the dough up to 2-3 days in advance and store it tightly wrapped in the refrigerator. This allows for make-ahead convenience and even improves the flavor and texture of the cookies. Just let it soften slightly at room temperature before rolling out.

Q2: Can I freeze the sugar cookie dough?
A: Yes, you can freeze sugar cookie dough. Wrap the dough tightly in plastic wrap, then place it in a freezer-safe bag or container. It can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight before rolling out and baking as directed.

Q3: Can I use different cookie cutters besides bunnies?
A: Of course! While this recipe focuses on Easter Bunny shapes, you can use any cookie cutters you like. Flowers, eggs, chicks, or even simple round or square shapes would work just as well. The baking time might need slight adjustments depending on the size and thickness of the cookies.

Q4: What if my cookies spread too much during baking?
A: Cookie spreading can be caused by a few factors: butter that is too warm, dough that isn’t chilled enough, or an oven that’s too hot. Ensure your butter is softened but not melted, chill the dough adequately, and double-check your oven temperature with an oven thermometer. If spreading is still an issue, try chilling the cut-out cookies on the baking sheet for 10-15 minutes before baking.

Q5: Can I make these cookies without royal icing?
A: Yes, definitely! These sugar cookies are delicious even without icing. You can sprinkle them with colored sugar before baking for a festive touch, or simply enjoy them plain. Alternatively, you can use a simple glaze made from powdered sugar and milk for a less intricate decoration.

Q6: How do I store decorated sugar cookies?
A: Once the royal icing is completely hardened, store the decorated sugar cookies in an airtight container at room temperature. They will stay fresh for up to a week. Avoid stacking them directly on top of each other as this can damage the icing. You can layer them in a container with parchment paper between layers.

Q7: Can I make these cookies gluten-free?
A: Yes, you can adapt this recipe to be gluten-free by using a good quality gluten-free all-purpose flour blend. Ensure the blend is designed for baking and contains xanthan gum or another binder to help with structure. Follow the recipe as directed, keeping in mind that gluten-free flours can sometimes behave slightly differently, so you may need to adjust baking time slightly.

Q8: What if my royal icing is too thick or too thin?
A: If your royal icing is too thick, add water one teaspoon at a time until you reach the desired consistency. If it’s too thin, add powdered sugar one tablespoon at a time until it thickens. It’s always best to add liquids and solids gradually to avoid overdoing it. For outlining icing, you want a thicker consistency similar to toothpaste. For flooding icing, you want a thinner consistency, similar to honey or slightly thicker paint, that flows smoothly but doesn’t spread too thinly.

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Easter Bunny-Shaped Sugar Cookies


  • Author: Sarah

Ingredients

  • All-Purpose Flour: The foundation of our cookies, providing structure and that perfect soft chew.
  • Granulated Sugar: Sweetens the cookies and contributes to their delightful crisp edges.
  • Unsalted Butter: Adds richness, flavor, and tender texture to the dough; ensure it’s softened for easy creaming.
  • Large Eggs: Bind the ingredients together and add moisture, contributing to the cookie’s soft interior.
  • Vanilla Extract: Enhances the overall flavor profile, lending a warm and comforting aroma.
  • Baking Powder: Provides a gentle lift, resulting in cookies that are light and airy, not dense.
  • Salt: Balances the sweetness and enhances the other flavors in the recipe.

For the Royal Icing (Optional but Highly Recommended):

  • Powdered Sugar: The base for our smooth and sweet icing, perfect for decorating.
  • Meringue Powder: Provides stability and helps the icing harden beautifully, ideal for detailed designs.
  • Water: Used to achieve the desired consistency of the royal icing, from outlining to flooding.
  • Food Coloring: Gel food coloring is recommended for vibrant and concentrated colors without thinning the icing too much.

Instructions

  1. Cream Together Butter and Sugar: In a large mixing bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar. Beat on medium speed until the mixture is light, fluffy, and pale yellow. This process incorporates air, which is crucial for a tender cookie. Scrape down the sides of the bowl as needed to ensure everything is evenly combined. This usually takes about 2-3 minutes.
  2. Incorporate Egg and Vanilla: Add the large egg and vanilla extract to the creamed butter and sugar mixture. Beat on medium speed until fully incorporated, scraping down the bowl again to ensure no butter or sugar pockets remain. The mixture should be smooth and homogenous. Don’t overmix at this stage, just combine until just incorporated.
  3. Whisk Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures the baking powder and salt are evenly distributed throughout the flour, preventing pockets of saltiness or uneven rising. This also aerates the flour, contributing to a lighter cookie texture.
  4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Add the flour mixture in three additions, mixing until just incorporated after each addition. Be careful not to overmix the dough once the flour is added. Overmixing develops gluten, which can result in tough cookies. The dough will come together and be slightly soft, but not sticky.
  5. Chill the Dough: Divide the dough in half, flatten each half into a disc, wrap each disc tightly in plastic wrap, and refrigerate for at least 1-2 hours, or preferably overnight. Chilling the dough is essential for a few reasons. First, it firms up the butter, making the dough easier to roll out and preventing the cookies from spreading too much during baking. Second, it allows the gluten to relax, resulting in more tender cookies. Third, chilling enhances the flavors as the ingredients meld together.
  6. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper prevents sticking and makes cleanup a breeze, while silicone mats provide even heat distribution.
  7. Roll Out and Cut the Dough: Lightly flour a clean work surface and remove one disc of chilled dough from the refrigerator. Roll out the dough to about ¼ inch thickness. If the dough is too cold to roll easily, let it sit at room temperature for a few minutes to soften slightly. Use Easter bunny cookie cutters to cut out bunny shapes. Re-roll scraps and cut out more cookies until all the dough is used.
  8. Place Cookies on Baking Sheets: Carefully transfer the cut-out bunny cookies to the prepared baking sheets, leaving about 1-2 inches of space between each cookie to allow for slight spreading.
  9. Bake the Cookies: Bake for 8-12 minutes, or until the edges are lightly golden brown and the centers are just set. The baking time will vary depending on your oven and the thickness of your cookies. Keep a close eye on them, especially towards the end of the baking time, to prevent overbaking.
  10. Cool Completely: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Cooling completely is crucial before decorating, as warm cookies will cause the icing to melt and run.
  11. Prepare Royal Icing (While Cookies Cool): While the cookies are cooling, prepare your royal icing. In a clean mixing bowl, combine the powdered sugar and meringue powder. Gradually add water, one tablespoon at a time, mixing on low speed until a smooth and glossy icing forms. You want a consistency that is pipeable but not too runny. Divide the icing into separate bowls and tint each bowl with gel food coloring to your desired shades.
  12. Decorate the Cookies: Once the cookies are completely cool, it’s time to decorate! Transfer the royal icing to piping bags fitted with various tips, or use squeeze bottles for simpler designs. Outline the cookies with a slightly thicker consistency icing and then flood the centers with a thinner consistency icing. Get creative with your designs! Add sprinkles, edible glitter, or drag a toothpick through the wet icing to create swirls and patterns. Let the icing harden completely before storing or serving the cookies. This usually takes several hours, or even overnight.

Nutrition

  • Serving Size: one normal portion
  • Calories: 150
  • Fat: 7g