Easter Bunny Sugar Cookies (Printable)

Buttery sugar cookies shaped like Easter bunnies, perfect for spring celebrations and decorating fun.

# What You'll Need:

→ Cookie Dough

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 - 2 teaspoons pure vanilla extract

→ Decorator's Icing

08 - 1 1/2 cups powdered sugar
09 - 2-3 tablespoons milk
10 - 1/2 teaspoon vanilla extract
11 - Food coloring (optional)
12 - Sprinkles or sanding sugar (optional)

# 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 mixture becomes light and fluffy, approximately 2-3 minutes.
03 - Mix in the egg and vanilla extract until fully incorporated into the butter mixture.
04 - Gradually blend dry ingredients into wet mixture, mixing just until dough comes together. Avoid overmixing to prevent tough cookies.
05 - Divide dough in half, flatten each portion into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes until firm.
06 - Preheat oven to 350°F and line baking sheets with parchment paper.
07 - On a lightly floured surface, roll one dough disk to 1/4-inch thickness.
08 - Cut bunny shapes with cookie cutters and place on prepared baking sheets, spacing 1 inch apart.
09 - Bake for 8-10 minutes until edges are barely golden. Cool on baking sheets for 5 minutes, then transfer to wire racks.
10 - Whisk powdered sugar, milk, and vanilla in a small bowl until smooth. Divide and add food coloring if desired.
11 - Apply icing to completely cooled cookies and add sprinkles. Allow icing to set completely before serving.

# Expert Hacks:

01 -
  • The dough smells like pure vanilla butter happiness the second you start mixing
  • Kids can actually help with every step without you needing to fix their work
  • These disappear faster than any other holiday treat I make all year
02 -
  • Warm dough sticks to everything and bunny ears will tear off when you try to lift them, so please chill the dough properly
  • Rolling between two sheets of parchment paper instead of on a floured counter prevents adding too much flour which makes cookies taste dry
03 -
  • Dip your cookie cutter in flour between each cut and the dough will release every single time without sticking
  • Rotate your baking sheet halfway through baking because back corners of ovens are always hotter than front centers

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