Easter Bunny Sugar Cookies (Printable)
Buttery sugar cookies shaped like bunnies, adorned with colorful royal icing, ideal for spring celebrations.
# What You'll Need:
→ For the Sugar Cookies
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 1 teaspoon pure vanilla extract
08 - 1/2 teaspoon almond extract (optional)
→ For the Royal Icing
09 - 3 cups powdered sugar, sifted
10 - 2 tablespoons meringue powder
11 - 5-6 tablespoons water, plus more as needed
12 - Gel food coloring, assorted pastel shades
# How to Make It:
01 - Whisk together flour, baking powder, and salt in a medium bowl. Set aside for later use.
02 - Beat 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 fully incorporated.
04 - Gradually add dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing.
05 - Divide dough in half, flatten each half into a disk, wrap in plastic, and refrigerate for at least 1 hour.
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 with bunny-shaped cookie cutters and transfer to prepared baking sheets.
08 - Bake for 8-10 minutes, or until edges just begin to turn golden. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
09 - Combine powdered sugar and meringue powder in a large bowl. Add 5 tablespoons water and beat on low speed until stiff peaks form, about 5 minutes. Add more water a few drops at a time to reach piping consistency.
10 - Divide icing into bowls and tint with desired gel food coloring.
11 - Decorate cooled cookies using piping bags fitted with small round tips. Allow icing to set completely for at least 1 hour before serving or packaging.
# Expert Hacks:
01 -
- The buttery cookie base stays soft for days, unlike those jawbreakers from the bakery that somehow survive until summer
- Royal icing hardens into a smooth canvas that lets you get as creative or simple as your mood demands
- These bake up into perfectly golden clouds that disappear faster than you can say hippity hop
02 -
- Overworking the dough creates tough cookies, so stop mixing the moment flour disappears
- Royal consistency should hold its shape when piped but smooth out within 10 seconds—too thin and it runs, too thick and it peaks
- Completely cool cookies before decorating or your icing will melt into sad, droopy puddles
- Humidity affects royal icing dramatically, so pick dry days or run a dehumidifier nearby
03 -
- Add a pinch of cream of tartar to royal icing if you live in a humid climate—it helps the icing set faster
- Rotate your baking sheets halfway through cooking for even browning, especially if your oven has hot spots
- Freeze undecorated baked cookies between layers of parchment paper for up to a month, then thaw and decorate when needed