These bunny sugar cookies are sweet, soft and super adorable. If you are looking for an easy dessert for Easter or spring celebrations, these are a perfect fit.
Easter and spring are filled with bright colors and fun flavors. Easter desserts are usually light and bright and these bunny shaped sugar cookies are no exception.
Decorated sugar cookies are always a fun way to have themed desserts at your celebrations. These are done like others such as watermelon sugar cookies and snowflake sugar cookies. Simply use a cookie cutter, colored frosting and other themed decorations.
With just nine simple ingredients and about 30 minutes you can have a batch of these baked up, decorated and ready to serve.
Ingredients
- Butter - softened + unsalted
- Sugar
- Egg
- Vanilla
- Flour
- Milk
- Powdered Sugar
- Food coloring - pink, purple, yellow
- Sanding Sugar - pink, purple, yellow
See recipe card for quantities.
Substitutions & Variations
Looking to change these up a little? Try these variations out.
- Make them different colors - switch out the food coloring and sprinkles used to make them any color you want.
- Use mini marshmallows - you can use a mini marshmallow in place of the white frosting for the tail.
Love decorated sugar cookies? Try out these watermelon sugar cookies also.
Instructions
Make your own bunny sugar cookies by following these easy step-by-step directions.
Step one: Line baking sheet with parchment paper or spray with non-stick spray. Preheat your oven to 350 degrees Fahrenheit.
Step two: Cream butter and sugar together on medium high speed for 2 - 3 minutes until light and fluffy.
Step three: Add in egg and vanilla and mix on medium low until combined.
Step four: Add in flour one cup at a time mixing until combined.
Step five: Roll dough out onto counter about ⅜ of an inch thick. Use a bunny cookie cutter and cut and re-roll until all dough is used. Bake cookies for around 10 minutes.
Step six: Combine butter, vanilla, salt and one cup of powdered sugar on low until well combined.
Step seven: Add in remaining powdered sugar and milk. Mix on low until combined. Turn speed to medium and mix for 1 - 2 minutes until light and fluffy.
Step eight: Divide frosting into four equal amounts. Add pink, purple and yellow food coloring to bowls and mix. Leave ¼ of the frosting white.
Step nine: Transfer frosting to piping bags - colored frosting needs to tip. White frosting gets a small star tip.
Step nine: Pipe cookies with colored frosting and use a knife to even it out. Sprinkle same colored sanding sugar on top of each cookie.
Step ten: Pipe a small white tail on each of the cookies.
Hint: buttercream will crust if it sits out uncovered so be sure to keep these in an airtight container for storage.
Recipe Tips for Success
- Adding sanding sugar - you can either sprinkle it on top of the frosting or you can place the sugar on a plate and gently press each frosted cookie into the sugar.
- Cool cookies - allow each cookie to completely cool before adding frosting or it will melt and slide off.
- Frosting consistency - frosting should be thick enough you can scoop it and it doesn't wilt. Too thin - add more powdered sugar. Too thick (not able to pipe easily) add a little more milk.
- Don't overbake - do not let the edges get golden brown before removing from the oven or cookies will get crunchy. Remove them when edges are set and center is no longer glossy.
Storage
These can be stored in the fridge for 3 - 5 days if kept in an airtight container. They can be frozen for up to 6 months.
If freezing, make sure to flash freeze first so that frosting doesn't get messed up. Freeze in a single layer on a cookie sheet until frosting is hard to the touch. Then, package in freezer bags.
Bunny Sugar Cookies
Equipment
- Hand or Stand Mixer
- Mixing bowl
- Measuring spoons and cups
- Bunny Cookie Cutter
- cookie sheet
- Piping Bags (or ziplock bags)
- Small Star Piping Tip
- Spoon or Spatula
- Rolling Pin
Ingredients
For the cookies
- 1 cup Butter unsalted + softened
- 1 cup Granulated Sugar
- 1 Egg
- 1 teaspoon Vanilla
- 3 cup Flour
For the frosting
- 1 cup Butter unsalted + softened
- 1 teaspoon Vanilla
- 1 teaspoon Salt
- 4 cup Powdered Sugar
- 2 tablespoon Milk or water
- Food Coloring pink, purple, yellow
- Sanding Sugar pink, purple, yellow
Instructions
- Line baking sheet with parchment paper or spray with non-stick spray. Preheat oven to 350 degrees Fahrenheit.
- Cream 1 cup butter and 1 cup sugar on medium high speed for 2 - 3 minutes until light and fluffy.
- Add in 1 egg and 1 teaspoon of vanilla and mix until combined.
- Add in flour one cup at a time, mixing on low until well combined and all flour is incorporated.
- Roll out dough on counter to about ⅜ of an inch thick.
- Use bunny cookie cutter to cut dough. Reroll and cut more cookies until all dough is used.
- Bake cookies on lined cookie sheet for 10 - 12 minutes until edges are set.
Making frosting + decorating cookies
- Combine 1 cup butter, 1 teaspoon vanilla and 1 teaspoon salt, 1 cup of powdered sugar in a mixing bowl on low.
- Add in another cup of powdered sugar and a dash of milk. Milk on low until combined.
- Add in remaining powdered sugar and milk. Mix on low until well combined. Then, turn speed up to medium for 1 -2 minutes until light and fluffy.
- Divide frosting into 4 equal amounts.
- Place ¼ into a piping bag fitted with a small star tip.
- Take the remaining frosting and split it evenly into three bowls.
- Add purple food coloring to one bowl, pink to one and yellow to another. Mix each until evenly colored.
- Transfer each color into a piping bag with no tip.
- Pipe each cookie with an even layer of frosting. Use a knife to even it out if needed.
- Sprinkle each cookie with the same color sanding sugar as frosting used.
- Pipe a small white frosting tail on each cookie.
Notes
- Adding sanding sugar - you can either sprinkle it on top of the frosting or you can place the sugar on a plate and gently press each frosted cookie into the sugar.
- Cool cookies - allow each cookie to completely cool before adding frosting or it will melt and slide off.
- Frosting consistency - frosting should be thick enough you can scoop it and it doesn't wilt. Too thin - add more powdered sugar. Too thick (not able to pipe easily) add a little more milk.
- Don't overbake - do not let the edges get golden brown before removing from the oven or cookies will get crunchy. Remove them when edges are set and center is no longer glossy.
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
