These are the cutest Easter bunny cookies and so delicious too. This recipe is a must try for Easter and so easy with step by step instructions.
Easter bunny cookies
I just love making festive treats for my family. This recipe for Easter bunny cookies looks adorable and tastes great too. Try these cookies for a guaranteed hit.
Don’t let the idea of making homemade sugar cookies with royal icing intimidate you. Anyone can make these stunning cookies.
While they look fancy, this sugar cookies recipe is actually very simple. Everyone will be so impressed with your bakery quality cookies.
- baking powder
- unsalted butter. Softened at room temperature
- granulated sugar
- Vanilla Extract
- egg whites
- powdered sugar
- cream of tartar
- Gel Food Coloring
How to make Easter bunny cookies:
- Preheat the oven. Go ahead and set the oven to 325 degrees. You may need to set the oven to 350 degrees depending on your oven.
- Get out a mixing bowl. You can use a stand mixer or hand held mixer to cream the butter with the sugar. Keep mixing until the combination is smooth and not grainy to the touch.
- Add the eggs. Go ahead and add all 4 eggs at one time. Continue to mix until well combined.
- Add the vanilla extract. Keep mixing everything together.
- Sift. Use a separate bowl to sift the four, baking powder, and salt together.
- Next, add the dry ingredients to the wet mixture. Mix both of these in a large bowl to make sure all ingredients are well combined.
- Make a ball with the sugar cookie dough. Just roll the dough into a ball and wrap it in cling wrap. Make sure to completely cover the entire ball of dough.
- Refrigerate. Place the dough in the refrigerator overnight or at least 6 hours. Make sure the dough is firm before using.
- Remove the cookie dough from the fridge. Let it sit out to soften a little.
- Dust a cutting board with flour. Also, rub flour on the rolling pin and work some flour into the batter if it is sticky. Go ahead and roll the dough out on the cutting board.
Easter bunny cookie cutter
- Make the bunny shapes. Use a bunny shaped cookie cutter to cut out the bunny-shape cookies. The Easter cookie cutter makes this really easy.
- Get out a cookie sheet. Line it with parchment paper. Then use a metal spatula to gently move the cookies to the cookie sheet.
- Finally, Bake the cookies. It will take about 8 to 10 minutes. They should be lightly browned around the edges. Keep a close eye on the cookies as oven times vary.
- Let the cookies cool. Remove the cookies from the pan and place on a wire rack to cool completely. This takes about 10 minutes on the cooling rack.
How to make Easter bunny sugar cookies Icing:
- Use a large mixing bowl. Add all of the icing ingredients in a mixing bowl (except food coloring) and combine on medium speed for 4 minutes.
- Check the consistency. If it is not stiff enough, add ¼ C powder sugar until the icing is to a 15 second consistency. This means that when you slice a spatula across the top of the icing, it would take 15 seconds to disappear.
- Separate the icing. You will need 5 small bowls to separate the icing. Next, combine the icing with the food gel coloring in each bowl.
We used pastel colors: pink, yellow, purple and blue. The last bowl will be used to make the bunny faces and I dyed that icing black.
- Use a piping bag. Put the pastel icing in piping bags and then add the pastel icing on the cookies. This needs to cool completely for 2 to 3 hours. This is very important.
- Make the bunny faces. Place the black icing in a piping bag fitted with tip #1. Use this to place 3 dots on each cookie to form the eyes and nose on the bunny face. Then let this icing cool completely for another 2 to 3 hours.
Do not cover the cookies while the icing is cooling so it will set properly. You can also decorate with sanding sugar if you prefer.
How to store:
It is important to make sure that the icing has cooled completely before storing. Then place inside an airtight container at room temperature.
The cookies will keep up to 5 to 7 days.
Print this Easter bunny cookies recipe:
Easter Bunny Cookies
- COOKIE INSTRUCTIONS:
- Preheat the oven to 325 degrees F.
- Cream the soft butter with the sugar until the combination is smooth and not grainy to the touch in a mixing bowl.
- Add all 4 eggs at one time. Continue to mix.
- Then add in the vanilla extract. Continue mixing.
- Sift the four, baking powder, and salt together.
- Add the dry mixture to the wet mixture.
- Continue mixing to make sure all ingredients are thoroughly blended.
- Roll the dough into a ball, wrap it in cling wrap completely covering the entire dough ball.
- Put the dough in the refrigerator for about 6 hours or overnight. Check to see if the dough is firm.
- Then pull the cookie dough out of the refrigerator and sit it out to soften up a bit.
- Put flour out on the wood cutting board, rub flour on the rolling pin, and work some flour into the batter (if needed).
- Roll the dough out on the cutting board and use a bunny cookie cutter to cut out bunny-shape cookies.
- Line the cookie sheet with parchment paper. Using a metal spatula move the cut cookies to the parchment lined cookie sheet.
- Bake at 325 degrees F for 8-10 minutes until the cookies are lightly browned around the edges. Check to see if the cookies are thoroughly baked.
- Take the cookies off of the cookie sheet and put on a wire rack to cool completely.(About 10 minutes).
- ICING INSTRUCTIONS:
- Combine all ingredients in a mixing bowl mixing on medium speed for 4 minutes. (except your food coloring). If icing is not stiff enough add ¼ C powder sugar until the icing is to a 15 second consistency. Which means that when you slice a spatula across the top of the icing, it would take 15 seconds to disappear.
- Separate the icing into 5 small bowls. Mix the icing with the food gel coloring of your choice. These are the colors I used for the cookies – pastel colors: pink, yellow, purple and blue and then the final bowl is for the bunny faces and I dyed that icing black.
- Place the pastel icing in piping bags and place the pastel icing on the cookies. Let this icing cool completely (2-3 hours).
- Then place the black icing in a decorated bag fitted with tip #1 and use it to place 3 dots on each cookie to form the bunny face. Allow the writing icing to cool completely (2-3 hours). Do not cover the cookies while the icing is cooling.
- After the icing has cooled completely, store at room temperature in an airtight container for up to 5-7 days.
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