Easter Bunny Sugar Cookies (Printable)

Buttery sugar cookies shaped as Easter bunnies with crisp royal icing and vibrant colors for festive delight.

# What You'll Need:

→ Cookie Dough

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon almond extract

→ Royal Icing

09 - 3 cups powdered sugar, sifted
10 - 2 large egg whites
11 - 4-5 tablespoons water
12 - Gel food coloring (assorted pastel colors)

→ Optional Decorations

13 - Sprinkles, sanding sugar, or edible pearls

# How to Make It:

01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat softened butter and granulated sugar in a large bowl until light and fluffy, approximately 2-3 minutes.
03 - Mix in the egg, vanilla extract, and almond extract until fully incorporated into the butter mixture.
04 - Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms. Avoid overmixing.
05 - Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
07 - On a lightly floured surface, roll one dough disc to 1/4-inch thickness. Cut out bunny shapes with cookie cutter and place 2 inches apart on prepared baking sheets.
08 - Bake for 9-11 minutes until edges are just lightly golden. Let cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
09 - Beat powdered sugar and egg whites on low speed until combined, then increase to high speed and beat until stiff peaks form, about 5 minutes. Add additional water if needed for flooding consistency.
10 - Divide icing into separate bowls and tint each with gel food coloring to achieve desired pastel shades.
11 - Fill piping bags or squeeze bottles with colored icing. Decorate cooled cookies and add sprinkles or pearls before icing sets.
12 - Allow decorated cookies to dry completely for 2-4 hours before storing or serving.

# Expert Advice:

01 -
  • The dough is incredibly forgiving and rolls out beautifully without sticking
  • Royal icing dries to a gorgeous finish that makes these cookies look professional
02 -
  • Chilling the cutout cookies on the baking sheet for 10 minutes before baking preserves those crisp bunny details
  • Royal icing consistency makes or breaks your design, so test it on a plate first
03 -
  • Use gel food coloring instead of liquid to keep your royal icing from becoming too thin
  • Let your decorated cookies dry overnight for the smoothest, most professional finish

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