Calling all bakers! Take your delicious Easter cookie recipes up a notch this year with these Cute Easter Bunny Sugar Cookies! These fun and creative treats are sure to be a crowd pleaser, with their festive spring theme and simple ingredients. Combine all of your favorite flavors of Easter in these yummy cookies and enjoy the most creative cookie recipe this Easter season!
You’ll Love these Easter Egg Sugar Cookies too! Both are the same dough, same frosting, but we used different cookie cutter shapes!
Why Are Easter Bunny Face Sugar Cookies So Cute?
Because a huge bowl of adorable, frosted Easter Bunny sugar cookies is enough to make anyone’s heart melt. Who could resist those little ears, smiling eyes, and noses? It’s no wonder these yummy treats have become symbols of springtime, fun, and family.
If you’re looking for a delicious way to get into the Easter spirit, baking these sweet Easter Bunny sugar cookies is a surefire way to do it. Here, we’ll walk you through all the steps from start to finish: from making the dough, rolling out the cutouts, and finally, decorating the cookies.
With our tips, you’ll be able to easily create a batch of gorgeous Easter Bunny face sugar cookies that everyone in the family can enjoy.
Ingredients to Create the Sweet Cookie Dough
Easter Bunny Sugar Face Cookies Recipe
Easy Buttercream Frosting Recipe
Tools To Get Started
How to Make Bunny Face Shaped Sugar Cookies
Bunny Face Shaped 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 bunny 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.
Cookie Tips
- Make sure your butter is cold and cut into cubes! This helps the cookie dough stay cold to hold their shape better.
- Once you cut out your cookies with your egg cookie cutter, just flash-freeze the dough for 10 minutes in the freezer, then bake away! I’ve found if I put one tray of cut out cookies in the freezer, and put the other cookie sheet in the fridge for 15-20 minutes while I wait for the first batch to bake. By doing this, it keeps the cookies from spreading to hold their lovely bunny shape!
- Make sure you measure your flour correctly. Fluff up the flour. Lightly spoon the flour into your dry-cup measurement, without packing it down. Scrape off the excess with a straight edge by using the handle of a spoon or knife.
- Don’t over bake your cookies. Overbaking will make them brown colored and they won’t be soft and bakery style cookies!
- Once the cookies are frosted, allow cookies to set about 3 hours or overnight before stacking.
- Frosting can be homemade or you can use store-bought buttercream frosting for an easy shortcut!
How to Make 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.
Cookie Decorating Tips and Techniques
- 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 won’t need a lot of frosting for these small features.
- 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.
Tips on Storing Your Easter Bunny Sugar Cookies
- These cookies can be prepared ahead and served later by keeping them in an airtight container on the countertop for a few days.
- We don’t recommend refrigerating the cookies because that can dry them out faster.
How to Freeze Baked Cookies
- Freezing baked cookies -Freeze baked unfrosted cookies in layers, separated by parchment or waxed paper, in an airtight container. Add frosting after you’ve thawed the cookies out.
Easter Bunny Sugar Cookies are a fun and creative way to celebrate the Easter season with your family and friends! With simple ingredients and a little bit of creativity, you can create a delicious treat that everyone will love. So this Easter season, take your cookie recipes up a notch with these Easter Bunny Sugar Cookies!
Get started on your Easter Bunny Sugar Cookies now and show off your baking skills this Easter!
More Fun & Festive Holiday Dessert Ideas!
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!
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.
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