Easter Bunny Sugar Cookies (Printable)

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

# 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

→ 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

# How to Prepare:

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 to the butter mixture. Beat until fully incorporated.
04 - Gradually add dry ingredients to wet ingredients, 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 a lightly floured surface, roll dough to 1/4-inch thickness. Cut out bunny shapes using cookie cutters.
08 - Transfer cut cookies to prepared baking sheets, spacing 1 inch apart to allow for slight spreading.
09 - Bake for 9-11 minutes until edges are just golden. Let cool on baking sheets for 5 minutes before transferring to wire racks.
10 - Whisk powdered sugar, milk, and vanilla extract until smooth. Divide mixture and add food coloring as desired.
11 - Decorate cooled cookies with colored icing and sprinkles. Allow icing to set completely before serving.

# Expert Advice:

01 -
  • The dough is forgiving enough for little hands to help roll and cut
  • These cookies stay soft for days, unlike other sugar cookies that turn rock hard
  • Customizable decorations mean everyone can make their bunny unique
02 -
  • Chilling the dough is nonnegotiable—it prevents the bunnies from spreading into unrecognizable blobs
  • Rolling dough between two sheets of parchment paper keeps it from sticking and requires less flour
  • The icing should be thick enough to hold its shape but thin enough to pipe easily
03 -
  • Rotate your baking sheets halfway through for evenly browned cookies
  • Use gel food coloring instead of liquid to keep icing consistency stable

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