Buttercream Bunny Cookies (Print)
Delicate buttery cookies shaped like bunnies with smooth vanilla frosting
# What You’ll Need:
→ For the Cookies
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
→ For the Buttercream Frosting
08 - 1 cup unsalted butter, softened
09 - 3 cups powdered sugar
10 - 2 tablespoons whole milk
11 - 1 1/2 teaspoons pure vanilla extract
12 - Food coloring, optional pastel shades for decorating
→ For Decorating
13 - Candy eyes, mini chocolate chips, or sprinkles for bunny faces
# How To Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, cream the butter and sugar using a hand mixer or stand mixer until light and fluffy, about 3 minutes.
04 - Beat in the egg and vanilla extract until combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together.
06 - Divide dough into two discs, wrap in plastic, and chill for at least 30 minutes.
07 - On a lightly floured surface, roll out dough to 1/4-inch thickness. Use a bunny-shaped cookie cutter to cut out cookies and place them 2 inches apart on prepared baking sheets.
08 - Bake for 8 to 10 minutes, or until edges are just beginning to turn golden. Let cool completely on a wire rack.
09 - Beat softened butter until creamy. Gradually add powdered sugar, milk, and vanilla, beating until smooth and spreadable. Tint portions with food coloring as desired.
10 - Frost cooled cookies with buttercream, using piping bags or spatulas. Decorate with candy eyes or sprinkles to make bunny faces if desired. Let frosting set before serving.
# Expert Tips:
01 -
- These cookies strike that perfect balance between crisp edges and soft, tender centers that makes people reach for seconds
- The decorating part becomes an activity everyone can join, turning dessert into a shared moment rather than just something to eat
02 -
- Chilling the dough is non-negotiable, as warm dough spreads and those delicate bunny ears will disappear into blob shapes
- Let cookies cool completely before frosting, or the buttercream will melt into an unappealing puddle
03 -
- Rotate baking sheets halfway through cooking for even browning, especially if your oven has hot spots
- Re-roll scraps only once to prevent tough cookies, as the more you work the dough, the more gluten develops