Easter Bunny Sugar Cookies (Printable)

Buttery, bunny-shaped sugar treats perfect for springtime celebrations and decorating activities.

# 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

→ Decorative Icing

08 - 1 1/2 cups powdered sugar
09 - 2-3 tablespoons milk
10 - 1/2 teaspoon vanilla extract
11 - Food coloring (optional)
12 - Sprinkles or sanding sugar (optional)

# 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 and vanilla extract until fully incorporated into the butter mixture.
04 - Gradually blend dry ingredients into wet mixture until dough forms. Be careful not to overmix.
05 - Divide dough in half, form into flat disks, wrap in plastic, and refrigerate for minimum 30 minutes.
06 - Heat oven to 350°F. Line baking sheets with parchment paper.
07 - On lightly floured surface, roll one dough disk to 1/4-inch thickness.
08 - Press bunny-shaped cookie cutters into dough and transfer cutouts to prepared baking sheets, spacing 1 inch apart.
09 - Bake for 8-10 minutes until edges barely turn golden. Cool on sheets 5 minutes, then move to wire racks.
10 - Whisk powdered sugar, milk, and vanilla extract in small bowl until smooth. Add food coloring if desired.
11 - Apply icing to cooled cookies and add sprinkles. Allow icing to set completely before serving.

# Expert Advice:

01 -
  • The dough is incredibly forgiving, so even little hands can help roll and cut without frustration
  • These cookies strike that perfect balance between tender and sturdy, holding their shape without becoming rock-hard
02 -
  • Chilling the dough is non negotiable because warm dough spreads into blob shapes instead of holding those cute bunny ears
  • Overworking the dough while mixing makes tough cookies, so stop as soon as the flour disappears
03 -
  • Rotate your baking sheets halfway through baking time for evenly golden cookies
  • Let the icing dry uncovered for several hours or overnight before stacking the cookies to prevent smudges

Return