Easter Bunny Sugar Cookies (Printable)
Buttery sugar cookies shaped like Easter bunnies with colorful royal icing decoration.
# What You'll Need:
→ Sugar Cookies
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→ Royal Icing
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→ Decorating
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# How to Make It:
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 mixture, mixing just until dough comes together. Avoid overmixing.
05 - Divide dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for minimum 1 hour.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper.
07 - On lightly floured surface, roll one dough disc to 1/4-inch thickness. Cut bunny shapes with cookie cutter.
08 - Place cookies 2 inches apart on prepared baking sheets. Bake for 9-11 minutes until edges are lightly golden.
09 - Let cookies cool on baking sheets for 5 minutes, then transfer to wire rack to cool completely.
10 - Beat powdered sugar with egg whites (or meringue powder and water) on low speed until combined. Increase to high speed and beat until stiff peaks form, about 5 minutes. Adjust with water for flooding consistency.
11 - Divide icing into separate bowls and tint with gel food coloring as desired.
12 - Decorate cooled cookies with royal icing using piping bags or squeeze bottles. Add sprinkles or pearls while icing is wet.
13 - Allow icing to fully set for 2-4 hours before storing or serving.
# Expert Hacks:
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- The dough holds its shape beautifully so your bunnies actually look like bunnies not blobby rabbits
- Royal icing dries into that perfect professional finish that makes everyone think you bought them
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- Chilling your cut shapes on the baking sheet for 10 minutes before baking preserves those crisp bunny details
- Royal icing consistency makes or breaks your decorating experience, thick for outlines thin for flooding
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- Rotate your baking sheets halfway through baking for even browning
- Use gel food coloring instead of liquid to avoid thinning your royal icing