Description
These buttery sugar cookies are shaped like adorable Easter bunnies and decorated with royal icing. They’re perfect for Easter baskets, springtime treats, or a fun holiday baking activity!
Ingredients
For the Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
For the Royal Icing:
3 cups powdered sugar
2 tablespoons meringue powder
4–5 tablespoons warm water
1/2 teaspoon vanilla or almond extract
Gel food coloring (pink, white, black, and pastel colors)
For Decorating (Optional):
Mini marshmallows (for tails)
Sprinkles or edible glitter
Candy eyes
Pink sugar pearls (for noses)
Instructions
Make the Sugar Cookie Dough
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add the egg, vanilla extract, and almond extract (if using), and mix until combined.
- Gradually add the dry ingredients, mixing until a soft dough forms.
- Divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 1 hour (or up to 24 hours).
2. Cut & Bake the Cookies
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Roll out one dough portion on a lightly floured surface to ¼-inch thickness.
- Use a bunny-shaped cookie cutter to cut out cookies, placing them 1 inch apart on the prepared baking sheets.
- Bake for 8–10 minutes, or until edges are lightly golden.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
3. Make the Royal Icing
- In a mixing bowl, whisk powdered sugar and meringue powder.
- Add vanilla extract and warm water, one tablespoon at a time, mixing until smooth. The icing should be thick but pipeable.
- Divide the icing into small bowls and color as desired (white for the bunny, pink for ears/noses, black for eyes).
- Transfer icing to piping bags fitted with fine tips.
4. Decorate the Cookies
- Outline the cookies with white icing, then flood the center with more icing to cover. Use a toothpick to smooth it out.
- Use pink icing to draw bunny ears and noses.
- Add black icing for the eyes and whiskers, or use candy eyes.
- For fluffy tails, attach a mini marshmallow with icing or use a swirl of white icing.
- Let cookies dry completely (about 2–3 hours) before serving or packaging.
Notes
- If you don’t have meringue powder, substitute with 2 egg whites in the icing.
- Let the icing dry overnight before stacking cookies.
- Store decorated cookies in an airtight container for up to 5 days.