Easter Bunny Sugar Cookies (Print)

Buttery sugar cookies shaped like bunnies, decorated with pastel icing and festive sprinkles for seasonal delight.

# What You’ll Need:

→ Cookie Dough

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 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 (optional)

→ Icing & Decoration

09 - 2 cups powdered sugar
10 - 2–3 tablespoons milk
11 - 1 teaspoon vanilla extract
12 - Food coloring (pastel colors recommended)
13 - Sprinkles, candy eyes, or mini chocolate chips (optional)

# How To Make:

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 - Incorporate egg, vanilla extract, and almond extract if using. Beat until fully combined.
04 - Gradually add dry ingredients to wet ingredients, mixing on low speed until a soft, cohesive dough forms.
05 - Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 30 minutes.
06 - Preheat oven to 350°F and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll dough to 1/4-inch thickness. Cut out bunny shapes with cookie cutters.
08 - Transfer cutouts to prepared baking sheets, spacing 1 inch apart. Bake 9–11 minutes until edges are just golden.
09 - Let cookies rest on baking sheets for 5 minutes, then transfer to wire racks to cool completely before decorating.
10 - Whisk powdered sugar, milk, and vanilla extract until smooth. Divide and color with food coloring as desired.
11 - Apply colored icing to cooled cookies and add sprinkles or decorations. Allow icing to set completely before serving.

# Expert Tips:

01 -
  • The dough handles like a dream and doesn't stick to everything when you roll it out
  • These actually stay soft for days instead of turning into hockey pucks
02 -
  • If the dough starts to get too warm while you're cutting, pop it back in the fridge for 10 minutes
  • Underbaking by about 30 seconds keeps them softer longer
03 -
  • Rotate your baking sheets halfway through for even browning
  • Chill your cut dough shapes on the baking sheet for 5 minutes before baking to help them hold their shape

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