These adorable Easter bunny cookies are so easy to make, yet so effective. Learn how to make, bake and decorate these cute rabbit-shaped sugar cookies.
With their pastel shades and spring theme, these cookies would be perfect for all sorts of Easter-time celebrations, from bake sales, to parties, to a family get together.
The dough for these sugar cookies is really easy to make. You'll simply beat butter, sugar, eggs and vanilla together, then fold in flour, baking powder, salt and bicarbonate of soda to give a lovely soft, smooth dough.
After a quick rest in the fridge, you'll roll your dough out and cut out lots of adorable little rabbit shapes.
You can pick up the rabbit cutter I used from Amazon, which I find makes the perfect size cookies for an Easter treat, but you can use any cutter you like. In fact, these Easter cookies could just as easily be Easter chick cookies, or indeed egg-shaped cookies!
A wonderful thing about sugar cookies is that the bake extremely quickly. These Easter bunny cookies take just 8 minutes to turn pale golden and delicious! They give a lovely snap, but are melt-in-the-mouth rather than crunchy, just as a sugar cookie should be.
Finally, to decorate them, you'll dip them in a simple lemon icing and then into a bowl of pastel sprinkles to give crunch and colour. Aren't they beautiful? And so simple to make, the kids can definitely get involved at every stage.
Below you'll find the full recipe for my Easter bunny cookies, including detailed step-by-step instructions and a photograph for every step. Enjoy!
Ingredients
For The Sugar Cookie Dough
- 110 g salted butter softened, cubed
- 100 g white caster sugar (superfine sugar)
- 1 medium free range eggs
- ½ tsp vanilla extract
- 250 g plain white flour (all purpose flour)
- ¼ tsp bicarbonate of soda (baking soda)
- ¼ tsp baking powder
To decorate
- 250 g icing sugar (powdered sugar)
- 1 tbsp lemon juice
- 1 tbsp milk
- 200 g small pastel sprinkles
Makes 30 cookies (depends on cutter size)
Instructions
Make the cookie dough
Preheat the oven to 200C (180C fan assisted, 400F).
Put the butter, sugar, eggs and vanilla in a mixing bowl.
Whisk until fluffy and pale.
Sift in the flour, baking powder and bicarbonate of soda.
Stir until fully combined and clumpy
Gather up the pieces and knead together only as much as it takes to get a smooth ball of dough.
Wrap and place in the fridge to rest and chill for 15 minutes.
Shape and bake the cookies
Clean your surface and dust with flour. Retrieve your chilled cookie dough and roll it out to approximately 7-8mm thick (approx ⅓ inch).
Cut as many cookies as you can with the bunny-shaped cookie cutter. Aim to cut them close together to reduce the need to overwork the dough by gathering and re-rolling too many times. You should get 30 cookies.
Place the cookies on lined baking sheets as you cut them out. They don't need to be spaced more than a centimetre of two (half inch) apart as they only spread a little bit.
Bake the cookies for 8 minutes or until pale golden.
Transfer the cookies to a wire cooling rack to cool completely.
Make the icing
Sieve the icing sugar into a bowl.
Add the lemon juice and whisk together.
You are looking for a thick icing that barely runs. If need be, add milk, drop by drop until you have the desired consistency.
Decorate
Tip the pastel sprinkles onto a small plate.
Dip a cookie face down into the icing.
The icing will cover almost to the edges. (Don't turn the cookie over though, just peek to check.)
Keeping the still wet cookie upside down, dip into the sprinkles.
Turn right side up and return to the wire cooling rack to set.
Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.
I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.
Easter Bunny Cookies Recipe
Ingredients
For The Sugar Cookie Dough
- 110 g salted butter softened, cubed
- 100 g white caster sugar (superfine sugar)
- 1 medium free range eggs
- ½ tsp vanilla extract
- 250 g plain white flour (all purpose flour)
- ¼ tsp bicarbonate of soda (baking soda)
- ¼ tsp baking powder
To decorate
- 250 g icing sugar (powdered sugar)
- 1 tbsp lemon juice
- 1 tbsp milk
- 200 g small pastel sprinkles
Instructions
Make the cookie dough
- Preheat the oven to 200C (180C fan assisted, 400F).
- Put the butter, sugar, eggs and vanilla in a mixing bowl. Whisk until fluffy and pale.
- Sift in the flour, baking powder and bicarbonate of soda. Stir until fully combined and clumpy
- Gather up the pieces and knead together only as much as it takes to get a smooth ball of dough.
- Wrap and place in the fridge to rest and chill for 15 minutes.
Shape and bake the cookies
- Clean your surface and dust with flour. Retrieve your chilled cookie dough and roll it out to approximately 7-8mm thick (approx ⅓ inch).
- Cut as many cookies as you can with the bunny-shaped cookie cutter Aim to cut them close together to reduce the need to overwork the dough by gathering and re-rolling too many times. You should get 30 cookies.
- Place the cookies on lined baking sheets as you cut them out. They don't need to be spaced more than a centimetre of two (half inch) apart as they only spread a little bit.
- Bake the cookies for 8 minutes or until pale golden.
- Transfer the cookies to a wire cooling rack to cool completely.
Make the icing
- Sieve the icing sugar into a bowl.
- Add the lemon juice and whisk together.
- You are looking for a thick icing that barely runs. If need be, add milk, drop by drop until you have the desired consistency.
Decorate
- Tip the pastel sprinkles onto a small plate.
- Dip a cookie face down into the icing so it covers almost to the edges.
- Keeping the still wet cookie upside down, dip into the sprinkles.
- Turn right side up and return to the wire cooling rack to set.
Nutrition
More recipes to try
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Mylene says
Thanks for your ideas love making desserts and cooking good idea for easter thanks and have a great Easter with your family