Easter Bunny Sugar Cookies (Print View)

Buttery, bunny-shaped sugar treats decorated with pastel icing and sprinkles for festive occasions.

# 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)
13 - Sprinkles, candy eyes, or mini chocolate chips (optional)

# Step-by-Step Directions:

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

# Expert Suggestions:

01 -
  • The dough is incredibly forgiving and doesn't spread too much, meaning your bunny shapes actually look like bunnies instead of amorphous blobs
  • These cookies strike that perfect balance between crisp edges and soft centers that makes people reach for seconds without thinking
  • The almond extract creates this subtle bakery flavor that makes everyone assume you spent hours or bought them from a fancy shop
02 -
  • Chilling the dough isn't optional. I've tried skipping it and ended up with a sticky mess that wouldn't hold its shape.
  • Rolling the dough to exactly 1/4 inch thickness is the sweet spot for cookies that are sturdy but still pleasantly tender.
  • The cookies continue cooking on the hot baking sheet, so pull them out when the edges look slightly underdone.
03 -
  • Rotate your baking sheets halfway through cooking time for evenly browned cookies
  • Use gel food coloring instead of liquid to avoid thinning out your icing

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