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Easter Bunny Sugar Cookies

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  • Author: samahkitchen
  • Prep Time: 15 minutes (+ chilling time)
  • Cook Time: 10 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

Units Scale

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

45 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

  1. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  2. In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
  3. Add the egg, vanilla extract, and almond extract (if using), and mix until combined.
  4. Gradually add the dry ingredients, mixing until a soft dough forms.
  5. 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

  1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Roll out one dough portion on a lightly floured surface to ¼-inch thickness.
  3. Use a bunny-shaped cookie cutter to cut out cookies, placing them 1 inch apart on the prepared baking sheets.
  4. Bake for 8–10 minutes, or until edges are lightly golden.
  5. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

3. Make the Royal Icing

  1. In a mixing bowl, whisk powdered sugar and meringue powder.
  2. Add vanilla extract and warm water, one tablespoon at a time, mixing until smooth. The icing should be thick but pipeable.
  3. Divide the icing into small bowls and color as desired (white for the bunny, pink for ears/noses, black for eyes).
  4. Transfer icing to piping bags fitted with fine tips.

4. Decorate the Cookies

 

  1. Outline the cookies with white icing, then flood the center with more icing to cover. Use a toothpick to smooth it out.
  2. Use pink icing to draw bunny ears and noses.
  3. Add black icing for the eyes and whiskers, or use candy eyes.
  4. For fluffy tails, attach a mini marshmallow with icing or use a swirl of white icing.
  5. 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.