Easter Bunny Sugar Cookies

My kitchen still smells like vanilla and butter when I think about the Easter my daughter declared we needed bunny cookies. We ended up with flour everywhere, frosting on our noses, and a batch of slightly lopsided bunnies that somehow tasted perfect.

Last spring I made three dozen of these for a neighborhood egg hunt, and I swear the adults were more excited about the cookie platter than the kids were about finding eggs. My neighbor asked for the recipe before she even finished her first bunny.

Ingredients

• All-purpose flour: The foundation that gives these cookies their tender crumb
• Baking powder and salt: Just enough lift without making them cakey
• Unsalted butter: Softened to room temperature helps it cream perfectly with sugar
• Granulated sugar: Creates that crisp edge while keeping centers soft
• Egg: Binds everything together and adds richness
• Pure vanilla extract: Dont skimp here—it makes all the difference
• Almond extract: Optional, but adds a lovely depth that people cant quite identify
• Powdered sugar: For the icing that makes these bunnies come alive
• Milk: Thins the icing to just the right consistency for piping
• Food coloring: Pastels work beautifully for that Easter aesthetic

Instructions

Whisk the dry ingredients:

Combine flour, baking powder, and salt in a medium bowl, then set it aside

Cream the butter and sugar:

Beat them together until the mixture looks pale and fluffy, about 2 to 3 minutes

Add the wet ingredients:

Mix in the egg, vanilla extract, and almond extract until everything is combined

Combine the dough:

Gradually stir in the dry ingredients on low speed until a soft dough forms

Chill the dough:

Shape it into two disks, wrap in plastic, and refrigerate for at least 30 minutes

Prep for baking:

Heat your oven to 350°F and line baking sheets with parchment paper

Roll and cut:

Roll the dough to 1/4 inch thickness on a floured surface and cut out bunny shapes

Bake the cookies:

Place them 1 inch apart on baking sheets and bake for 9 to 11 minutes until edges are barely golden

Cool completely:

Let them rest on the baking sheets for 5 minutes before moving to wire racks

Make the icing:

Whisk powdered sugar, milk, and vanilla until smooth, then divide and color as desired

Decorate your bunnies:

Ice the cooled cookies and add sprinkles, then let the icing set before serving

Save

These cookies have become my go-to Easter contribution because they somehow make people smile before they even take a bite. Something about those little bunny ears and pastel colors turns ordinary moments into celebrations.

Making Perfect Cookie Dough

Room temperature ingredients are the secret to dough that comes together smoothly. I learned the hard way that cold butter creates lumpy batter that never quite creams properly, so plan ahead and set everything out an hour before baking.

Decorating Like a Pro

Outline each cookie first with thicker icing, then flood the center with thinner icing for that professional bakery look. It takes practice, but even the imperfect ones taste just as good.

Storage and Make-Ahead Tips

The dough freezes beautifully for up to three months, so I always double the batch and save half for unexpected guests. Baked cookies keep well in an airtight container, but the icing can soften them over time.

• Freeze undecorated cookies between layers of parchment paper
• Decorate the day you plan to serve them for the freshest appearance
• Add sprinkles immediately after icing before it sets

Save

Theres something magical about cutting out bunny shapes that brings out the kid in everyone, no matter their age. Hope these bunnies hop their way into your Easter traditions.

Recipe FAQs

→ How can I make the cookies crispier?

Baking the cookies a minute longer will produce a crisper texture without affecting the flavor.

→ Can I add a citrus flavor instead of almond?

Yes, swapping almond extract for lemon or orange zest adds a fresh citrus twist to the dough.

→ What is the best way to roll out the dough?

Chill the dough first, then roll it on a lightly floured surface to about 1/4-inch thickness for clean shapes.

→ How do I achieve vibrant pastel icing colors?

Use food coloring sparingly and mix well with powdered sugar, milk, and vanilla for smooth pastel shades.

→ How should I store the decorated cookies?

Keep cookies in an airtight container for up to one week to maintain freshness and decoration quality.