Easter Bunny Sugar Cookies (Printable)

Buttery sugar dough shaped like bunnies, adorned with pastel icing and festive sprinkles.

# 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 (optional)

→ Icing & Decoration

09 - 2 cups powdered sugar
10 - 2-3 tablespoons milk
11 - 1 teaspoon vanilla extract
12 - Food coloring (pastel colors recommended)
13 - Sprinkles, candy eyes, or mini chocolate chips (optional)

# Step-by-step:

01 - In a medium bowl, whisk together flour, baking powder, and salt until well combined. Set aside for later use.
02 - In a large bowl, beat softened butter and granulated sugar with an electric mixer until light and fluffy, approximately 2-3 minutes.
03 - Add the egg, vanilla extract, and almond extract if using. Beat until fully incorporated into the butter mixture.
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a soft, cohesive dough forms.
05 - Divide the dough in half and shape each portion into a flat disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
06 - Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
07 - On a lightly floured work surface, roll chilled dough to 1/4-inch thickness. Cut out bunny shapes using cookie cutters.
08 - Transfer cut cookies to prepared baking sheets, spacing them approximately 1 inch apart to allow for slight spreading.
09 - Bake for 9-11 minutes until edges are just beginning to turn golden. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
10 - Whisk together powdered sugar, milk, and vanilla extract until smooth. Divide icing and tint with food coloring as desired.
11 - Once cookies have cooled completely, decorate with colored icing and sprinkles. Allow icing to set completely before serving or storing.

# Expert Advice:

01 -
  • These cookies strike that perfect balance between crisp edges and soft centers that makes people reach for seconds
  • The almond extract whispers through the vanilla like a secret ingredient everyone notices but cannot quite place
  • The dough practically behaves itself, rolling out without sticking or tearing even on humid days
02 -
  • Chilling the dough is not optional because warm dough spreads into blob shapes that barely resemble bunnies
  • Roll the dough between two sheets of parchment paper if it keeps sticking to your rolling pin
  • Under bake rather than over bake because these continue cooking on the hot sheet and too long means hard cookies
03 -
  • Rotate your baking sheets halfway through baking so every bunny gets evenly golden edges
  • Use an offset spatula to transfer cut shapes because they are less likely to stretch or tear

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