Easy Bunny Sugar Cookies
These easy bunny sugar cookies are made with a no-spread dough that keeps its shape perfectly and a simple 2-ingredient glaze for decorating. No mixer needed, no complicated steps, and perfect for beginners or baking with kids. If you want cute Easter cookies without the stress of royal icing or piping bags, this recipe is for you.
After years of baking cakes and decorating cookies, I’ve learned something important — not everything needs to be complicated to be beautiful. I’ve made my fair share of royal icing cookies with all the details, but sometimes, you just want something easy that still looks like you put in the effort.
These bunny cookies are exactly that. A simple no-spread dough that behaves (finally 😄), and a quick glaze that doesn’t require piping bags or patience. I made a batch thinking they’d be “just for testing”… and they were gone before I even finished cleaning up. That’s when I knew this version was worth sharing.
Why is this the best cookie recipe?
- No spread cookie dough – your bunny shapes stay clean and defined
- No mixer needed – just a bowl and spatula
- Easy to work with dough – soft, smooth, and rolls beautifully
- Simple glaze decoration – no piping skills required
- Perfect for kids and beginners – fun, fast, and stress-free
- Great for Easter baking and gifting
Ingredients and substitutes
- Unsalted butter – adds richness and flavor. Use soft butter so it mixes easily by hand
- Powdered sugar – gives a softer, smoother dough and helps prevent spreading
- Egg – binds the dough and adds structure
- Vanilla extract – for classic flavor Almond or rose extract (optional) – adds a subtle bakery-style flavor
- All-purpose flour – provides structure Salt – balances sweetness
Step-by-step: Easter bunny cookies
Make the Dough
- In a large bowl, mix the softened butter and powdered sugar until smooth and creamy (no need to whip).
- Add the egg, vanilla extract, and almond or rose extract. Mix until combined.
- Add the flour, cornstarch, and salt. Mix until a soft dough forms. Do not overmix.
- Chill the dough for an hour until firm enough to roll.
Roll and Cut
- Divide the dough into two portions for easier handling.
- Roll the dough on a lightly floured surface to about ¼-inch thickness.
- Cut into bunny shapes using your cookie cutters.
Bake
- Place cookies on a parchment-lined baking tray.
- Chill the tray for 10–15 minutes (this helps prevent spreading).
- Bake at 350°F / 175°C for 8–10 minutes until the edges are set but not browned.
👉 The cookies should stay pale with just a slight color underneath.
Cool
- Let cookies cool completely before decorating.
Decorate with simple glaze
2-Ingredient Glaze
- Powdered sugar
- Milk
Mix until smooth and pourable (thick but fluid).
How to Decorate
- Divide glaze into small bowls and add pastel colors
- Spoon or dip the cookies into the glaze
- Let excess drip off
- Add simple details (ears, tail, dots) if desired
- Let set completely before storing
👉 No piping bags needed — keep it simple
Want to Use Royal Icing Instead?
If you prefer more detailed decorated cookies, you can use royal icing instead of the glaze.
👉 See my full royal icing guide here
These are the finished royal icing cookies.
Easy Bunny Sugar Cookies (No Spread + Simple Glaze)
These easy bunny sugar cookies are made with a no-spread dough that keeps its shape perfectly and decorated with a simple 2-ingredient glaze. No mixer needed—perfect for Easter, beginners, and kids.
Video
Ingredients
- 226 g (1 cup) Unsalted butter softened
- 120 g (1 cup) Powdered sugar
- 1 large Egg
- 1 tsp Vanilla extract
- ¼ tsp Almond extract or rose extract optional
- 315 g (2½ cups) All-purpose flour
- 1 tbsp Cornstarch
- ¼ tsp Salt
- 240 g (2 cups) Powdered sugar
- 2 – 3 tbsp Whole milk
- Food coloring optional
Method
- Make the dough – In a large bowl, mix the softened butter and powdered sugar until smooth and creamy. Add the egg, vanilla extract, and almond (or rose) extract. Mix until combined. Add the flour, cornstarch, and salt. Mix until a soft dough forms. Do not overmix. Chill the dough for an hour until firm enough to roll.226 g Unsalted butter, 120 g Powdered sugar, 1 large Egg, 1 tsp Vanilla extract, 315 g All-purpose flour, ¼ tsp Salt, ¼ tsp Almond extract or rose extract
- Roll and Cut – Divide the dough into two portions.Roll out on a lightly floured surface to about ¼-inch thickness.Cut into bunny shapes using cookie cutters.
- Bake – Place cookies on a parchment-lined baking tray. Chill the tray for 10–15 minutes (recommended for clean edges). Bake at 350°F / 175°C for 8–10 minutes until just set.
- Cool – Let cookies cool completely before decorating.
- Make the galze – In a bowl, mix powdered sugar with 2–3 tablespoons milk until smooth and pourable. Divide and color as desired.240 g Powdered sugar, 2 – 3 tbsp Whole milk
- Decorate – Dip or spoon glaze over the cookies.Let excess drip off, then place on a rack or parchment.Add simple details if desired and let set completely before storing.Food coloring
Notes
- Use soft butter, not melted
- Chill dough if it becomes too soft to handle
- Cookies should not brown on top
- Glaze should be thick but pourable
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for success
- Use soft butter, not melted
- Don’t overmix after adding flour
- Chill cookies dough before rolling and preferably before baking for sharp edges
- Roll evenly for consistent baking
- Bake until just set — not golden
Troubleshooting
| Problem | Cause | Fix |
|---|---|---|
| Cookies spread | Dough too warm | Chill before baking |
| Dough too soft | Butter too soft | Chill 15–20 minutes |
| Cookies too hard | Overbaked | Remove when just set |
| Glaze too thin | Too much liquid | Add more powdered sugar |
| Glaze not smooth | Too thick | Add a few drops milk |
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Frequently asked questions
The dough can be kept in the fridge for up to 4 days or
Frozen for up to three months. If frozen, thaw in the refrigerator overnight before you roll out.
The baked cookies will stay at room temperature for up to 2 weeks but are best eaten within a few days.
No — this dough is designed to hold its shape.
Yes — this is a very beginner-friendly recipe.
Yes, you can make the cookie dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 3 months. Let it come to room temperature before rolling and baking.
Yes, you can add vanilla extract, almond extract, or other flavorings to the frosting to enhance the flavor. Just be sure to add them gradually and taste as you go to avoid overpowering the frosting.
These bunny cookies are the cutest! Thanks for the detailed step by step instructions!
Wow Veena, These came out amazing. Definitely perfect for Easter!
These are super cute and just what I am looking for for an Easter party for my kids.
Oh loved making these with the kids, turned out perfect, thank you for the easy to follow recipe.
Thanks Sara
These Frosted Bunny Cookies are absolutely adorable and delicious! Thank you for sharing this fun and festive recipe. I can’t wait to try it for easter