Cute Easter Bunny Sugar Cookies
Take these Delicious Easter cookie recipes up a notch this year with these Cute Easter Bunny Sugar Cookies! Fun & creative treats for Spring!
Servings: 16 Large Cookies
Calories:
Ingredients
Bunny Shaped Sugar Cookies
- 3 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1 cup unsalted butter cold & cut into cubes can also use salted butter, omit salt
- 1 cup granulated sugar
- 1 large egg
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ teaspoon almond extract
Easy Buttercream Frosting & Edible Glitter/Sanding Sugar
- 1 cup unsalted butter room temperature
- 3 - 4 cups powdered sugar
- ¼ teaspoon salt
- 2 teaspoons vanilla extract
- 2-4 tablespoons milk of choice or heavy cream
- Assorted sparkling sand sugars and/or shimmering sugar dust I used OH! SWEET ART - Easter Disco Cake SET 7 colors Baby Pink/ Baby Blue/ Baby Violet/ Baby Yellow /Baby Green/ Baby Orange
- food coloring Pink, Brown/Black food coloring
Instructions
Easter Bunny Sugar Cookies
- Line baking sheets with parchment paper, set aside.
- Whisk together the flour, salt and baking powder, set aside.
- Using mixer, cream together the cold, cubed butter and sugar until smooth and creamy. Blend in the egg and both extracts. Gradually add the flour mixture and beat until just combined, scraping down the bowl, as needed, including the bottom.
- The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl until it comes together.
- Roll dough on a floured surface to about ⅓" to ⅜" thickness preferred and cut into shapes using egg shaped cookie cutter.
- Place cut out cookies on the prepared baking sheets 2 inches apart and then transfer to the freezer for 10 minutes, while you preheat the oven to 350 degrees F.
- Bake for 10-12 minutes until just barely golden on the bottoms, being careful to not over-bake.
- Let sit for a few minutes on the sheet, then transfer to a cooling rack to cool completely before frosting.
Easy Buttercream Frosting
- Using mixer, mix together the butter, ½ of the powdered sugar, vanilla, salt and ½ of the milk until mixed well. Add remaining powdered sugar and add more milk until you get the consistency you want for cookies.
How to Decorate Bunny Faces
- To start decorating the cookies, use a spatula or knife to cover the cookies or add frosting to a pastry bag with a small or medium tip and pipe onto cookies, then smooth out the frosting on top a bit.
- To make the cute face, take some of the buttercream frosting and make a pink and a brown/black color. You'll need more pink than brown/black frosting.
- For the brown/black frosting, place the frosting in pastry bag to pipe out eyes and nose with small round tip or if using a ziplock bag, snip a hole out of one of the corners to pipe out the eyes and nose, and mouth if you wish.
- For the pink frosting, again, place the frosting in a pastry bag with a small round tip or or if using a ziplock bag, snip a hole out of one of the corners to pipe out the cute little cheeks and filled in the bunny ears.
- I added some shimmery dusting powder, called rainbow on top, but you can leave as is, or add some shredded coconut or clear sanding sugar if desired. It's up to you how you want your bunnies to look!
- Add any extras you wish, I added some rainbow ties out of rainbow candy and some of them I added mini m&m's for the eyes.
- Allow cookies to set about 3 hours or overnight before stacking.