Bunny cookies are popular around Easter time but did you know these are very easy to make? This year, instead of buying, make these Easter bunny cookies yourself with this simple sugar cookie and royal icing recipe.
Table of Content
I have always loved the little bunnies that the stores have at Easter time and I have created several cookies over the years, but these bunnies using royal icing are still a favorite.
Why make these cookies?
- This is a simple and easy sugar cookie recipe, if not the best!!
- And most of the ingredients are easy to find or simple pantry staples.
- I am making bunnies but of course, you can use them to make various shapes for any special occasion.
- Today, I am using royal icing but you can also use fondant or marzipan to dress these cookies.
- In addition, they are perfect to serve on your Easter cookie platter and leftovers keep at room temperature for almost a week.
Ingredients and substitutes
- Unsalted butter - I like to use unsalted butter in all my baking so I can control the amount of salt. And yet, if you must use salted butter omit the salt in the recipe.
- All-purpose flour - I always use all-purpose flour with great success. So, you do not need any other flour.
- White granulated sugar - As a rule of thumb, whenever you need to cream sugar and butter - always use fine-grain sugar. That will cream faster. And, if you have to use coarse-grain sugar, pulse it in the food processor a couple of times, and it will be beautiful. However, if you do not cream the butter and sugar cookies well, the cookies will be flaky.
- Vanilla extract - I like using vanilla extract. But it also has the tendency to color the dough. So, if you need a white or fair mixture just add clear vanilla extract or rose essence. Having said that, always use a good quality vanilla extract. I know it's expensive. That is why I make my vanilla extract, vanilla bean paste as well as vanilla sugar.
Easter bunny cookies
- Dry ingredients - In a medium bowl, sift together the flour and salt. And set aside.
- Creaming - In a large bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy.
Pro tip - Do not skip this creaming step for the butter/sugar. Creaming works best when the butter is at firm room temperature, not soft room temperature. - Wet ingredients - Add the vanilla extract followed by the eggs, one at a time, making sure each is well incorporated.
Pro tip - I combined the vanilla extract with the eggs in the video. But, you don't necessarily have to do that. - Wet to dry - Next, add the flour mixture. Combine well but do not over-mix at this time.
Pro tip - We do not want to activate the gluten in the dough so do avoid overmixing the flour.
- Chill - Transfer the dough onto a work surface and divide the dough into two discs. Wrap each in plastic wrap and chill in the fridge until firm enough to roll. About 30 minutes to an hour at least.
Pro tip - You can keep the dough chilled in the fridge for up to 4 days. You can even freeze the dough for up to a month. - Roll - Once the dough is chilled, roll the dough on a lightly floured surface evenly. Place on a cookie tray and leave to chill for 15 minutes.
Pro tip - I roll my cookies to about ⅛-inch or 6 mm thickness using a rolling pin with spacers. Read - 10 Tips - how to roll and cut sugar cookies. - Oven - Preheat the oven to 350°F/ 177°C/ Gas Mark 4
Pro tip - It is best to keep the cookies chilled in the refrigerator while the oven is preheating. Chilled cookies will prevent spreading.
- Cut the cookies - Using a bunny cookie cutter, cut the cookies and place them on a parchment-lined baking tray.
- Bake - Transfer the chilled cookies to the oven and bake on the middle rack for about 8 to 10 minutes, depending on the thickness of the cookies.
Pro tip - The cookies must not be dark around the edges. As soon as they get a slight color on the bottom they are ready. They will continue to cook with the residue heat on the baking tray. - Cool - When baked, let cool on the baking sheet for 10 minutes. Then, transfer to a cooling rack to cool further before you transfer to an airtight container.
Pro tip - Always frost cold cookies otherwise the icing will melt.
Frost the cookies
- Royal icing - In the bowl of a stand mixer with the paddle whisk attachment, whip the egg whites with salt and lemon juice until foamy. Then, add the powdered sugar gradually and continue to whip until stiff peaks form.
Pro tip - Keep the royal icing covered well with plastic wrap to prevent crusting. This crust can sometimes cause blockage in the piping tips. - Consistency - Next, transfer some of the icing to a bowl and add one to two tablespoons of water until you have a thick pouring consistency.
Pro tip - Consistency is key! Too thick and the surface won't be smooth and too liquid will cause the icing to overflow. - Frost - You can frost the cookies using one of the two methods below.
- Dip - Dip each cookie in the royal icing and let the excess drip down. Then, transfer to a parchment-lined baking tray and leave to dry.
- Flood - Alternatively, you can put the icing in a piping bag with a number 2 round piping tip. First, make an outline then fill the center with icing so it covers the whole surface.
- Pipe - Taint some royal icing with pink food color and put in a piping bag with a number 2 piping tip. Frost the ears, mouth, tail, and paws. Then, use a toothpick to make black dots for the eyes.
- Dry - Allow the cookies to dry completely before you stack them and store them in a cookie jar.
Pro tip - The surface of the cookie will crust immediately but it is important to leave the cookies to dry completely before you stack or you can ruin the frosting.
Tips for success
- Sugar cookies have a good shelf life as dough as well as cookies. The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before rolling and baking. Alternatively, you can roll the cookies and place them on a parchment-lined tray wrapped well with cling wrap for about 3 to 4 days.
- Also, sugar cookie dough can be frozen for a month or more if wrapped well. A great dough to have on hand in the freeze during the busy festive season.
- Most cookies will stay good at room temperature in an airtight container for a few days. In fact, they can last for up to 2 weeks but are at their best in the first few days of baking.
- Leaving cookies out overnight will make them soft and stale faster. So, a good practice would be to keep them in the cookie jar as soon as they are cooled.
- Always, follow the recipe correctly unless you know what the outcome is different. Adding extra flour will give you dry, crumbly cookies. Too much sugar or butter can make the cookies spread and lose their shape when baking. And rolling the cookies too thin will give you hard flat cookies.
- These cookies will cut and bake better when properly chilled. And if you don't have enough time, I highly recommend using my recipe for no-chill sugar cookies instead. You can also try my other no spread sugar cookies recipe.
- If you bake the cookies at a very high temperature, or if you bake them for too long, the edges will get brown more quicker. 180C is a guide I like to use but every oven is different so adjust the temperature accordingly.
- Also, if you have cookies baking quicker with most recipes, then perhaps it's time to check if your oven temperature needs calibration.
- Overbaked cookies when cool tend to be dry and hard. This is why you need to bake them until they are just about to start getting some color on the edges. The cookies continue to cook and set as they cool too.
How long will these cookies keep?
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.
What cookies are best for royal icing?
Sugar cookies for decorating need to be crisp, not soft. And with a flat, not puffy top. Also, you want sharply defined edges, not round edges. This recipe gives you just that, crips, flat and well-defined sugar cookies. As a result, these will make the most beautiful decorated sugar cookies.
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Printable Recipe
Frosted Easter Bunny Cookies
Print Pin Rate Share by Email Share on FB Save GrowCalories: 177kcal
Adjust Servings Here: 36 Cookies
Description
Bunny cookies are popular around Easter time but did you know these are very easy to make? This year instead of buying, make these Easter bunny cookies yourself with this simple sugar cookie and royal icing recipe.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Cookie dough
- 3 ¾ cups (468 g) All-purpose flour
- ½ teaspoon Kosher salt
- 8 oz (226 g) Unsalted butter ( room temperature )
- 1 cup (200 g) White sugar
- 2 large Eggs
- 2 teaspoon Vanilla extract
Royal icing
- 2 large (120 g) Pasteurized egg white
- 1 teaspoon Lemon juice
- ½ teaspoon Kosher salt
- 3 cups (30 g) Powdered sugar
- ¼ teaspoon Vanilla extract
- 2 drops Almond extract (or rose extract)
Instructions
- Dry ingredients - In a medium bowl, sift together the flour and salt. And set aside.3 ¾ cups All-purpose flour, ½ teaspoon Kosher salt
- Creaming - In a large bowl of a stand mixer with the paddle attachment, on medium speed, cream the butter and sugar until light and fluffy. Pro tip - Do not skip on this creaming step for the butter/sugar. Creaming works best when the butter is at firm room temperature, not soft room temperature.8 oz Unsalted butter, 1 cup White sugar
- Wet ingredients - Add the vanilla extract followed by the eggs, one at a time, making sure each is well incorporated.Pro tip - I combined the vanilla extract with the eggs in the video. But, you don't necessarily have to do that.2 large Eggs, 2 teaspoon Vanilla extract
- Wet to dry - Next, add the flour mixture. Combine well but do not over-mix at this time.Pro tip - We do not want to activate the gluten in the dough so do avoid overmixing the flour.
- Chill - Transfer the dough onto a work surface and divide the dough into two discs. Wrap each in plastic wrap and chill in the fridge until firm enough to roll. About 30 minutes to an hour at least. Pro tip - You can keep the dough chilled in the fridge for up to 4 days. You can even freeze the dough for up to a month.
- Roll - Once the dough is chilled, roll the dough on a lightly floured surface evenly. Place on a cookie tray and leave to chill for 15 minutes. Pro tip - I roll my cookies to about ⅛-inch or 6 mm thickness using a rolling pin with spacers. Read - 10 Tips - how to roll and cut sugar cookies.
- Oven - Preheat the oven to 350°F/ 177°C/ Gas Mark 4Pro tip - It is best to keep the cookies chilled in the refrigerator while the oven is preheating. Chilled cookies will prevent spreading.
- Cut the cookies - Using a bunny cookie cutter cut the cookies and place them on a parchment-lined baking tray.
- Bake - Transfer the chilled cookies to the oven and bake on the middle rack for about 8 to 10 minutes, depending on the thickness of the cookies. Pro tip - The cookies must not be dark around the edges. As soon as they get a slight color on the bottom they are ready. They will continue to cook with the residue heat on the baking tray.
- Cool - When baked, let cool on the baking sheet for 10 minutes. Then, transfer to a cooling rack to cool further before you transfer to an airtight container.Pro tip - Always frost cold cookies otherwise the icing will melt.
Frost the cookies
- Royal icing - In the bowl of a stand mixer with the paddle whisk attachment, whip the egg whites with salt and lemon juice until foamy. Then, add the powdered sugar gradually and continue to whip until stiff peaks form. Pro tip - Keep the royal icing covered well with plastic wrap to prevent crusting. This crust can sometimes cause blockage in the piping tips.2 large Pasteurized egg white, 1 teaspoon Lemon juice, ½ teaspoon Kosher salt, 3 cups Powdered sugar, ¼ teaspoon Vanilla extract, 2 drops Almond extract
- Consistency - Next, transfer some of the royal icing to a bowl and add one to two tablespoons of water until you have a thick pouring consistency. Pro tip - Consistency is key! Too thick and the surface won't be smooth and too liquid will cause the icing to overflow.
- Frost - You can frost the cookies using one of the two methods below. Dip - Dip each cookie in the royal icing and let the excess drip down. Then, transfer to a parchment-lined baking tray and leave to dry. Flood - Alternatively, you can put the icing in a piping bag with a number 2 round piping tip. First, make an outline then fill the center with icing so it covers the whole surface.
- Pipe - Taint some royal icing with pink food color and put in a piping bag with a number 2 piping tip. Frost the ears, mouth, tail, and paws. Use a toothpick to make black dots for the eyes.
- Dry - Leave the cookies to dry completely before you stack them and store them in a cookie jar. Pro tip - The surface of the cookie will crust immediately, but it is important to leave the cookies to dry completely before you stack or you can ruin the frosting.
Recipe Notes & Tips
- Sugar cookies have a good shelf life as dough as well as cookies. The dough, if wrapped well can usually stay in the fridge for 5 to 6 days before rolling and baking. Alternatively, you can roll the cookies and place them on a parchment-lined tray wrapped well with cling wrap for about 3 to 4 days
- Sugar cookie dough can be frozen for a month or more if wrapped well. A great dough to have on hand in the freeze during the busy festive season
- Most cookies will stay good at room temperature in an airtight container for a few days. They can last for up to 2 weeks but are at their best in the first few days of baking.
- Leaving cookies out overnight will make them soft and stale faster. A good practice would be to keep them in the cookie jar as soon as they are cooled.
- Always, follow the recipe correctly unless you know what the outcome is different. Adding extra flour will give you dry, crumbly cookies. Too much sugar or butter can make the cookies spread and lose their shape when baking. Rolling the cookies too thin will give you hard flat cookies.
- These cookies will cut and bake better when properly chilled. If you don't have enough time I highly recommend using my recipe for no-chill sugar cookies instead. You can also try my other no spread sugar cookies recipe
- If you bake the cookies at a very high temperature or if you bake them for too long the edges will get brown more quicker. 180C is a guide I like to use but every oven is different so adjust the temperature accordingly.
- If you have cookies baking quicker with most recipes then perhaps it's time to check if your oven temperature needs calibration.
- Overbaked cookies when cool tend to be dry and hard. This is why you need to bake them until they are just about to start getting some color on the edges. The cookies continue to cook and set as they cool too.
Storage
- This cookie recipe can be halved or doubled without any issues.
- 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 fridge 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.
Nutrition Information
Serving: 39- gCalories: 177- kcalCarbohydrates: 23.4- gProtein: 2.2- gFat: 8.2- gSaturated Fat: 5- gPolyunsaturated Fat: 4.7- gMonounsaturated Fat: 0- gTrans Fat: 0.3- gCholesterol: 36- mgSodium: 111- mgPotassium: 0- mgFiber: 0.5- gSugar: 9.2- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Kate
These bunny cookies are the cutest! Thanks for the detailed step by step instructions!
Kate
Wow Veena, These came out amazing. Definitely perfect for Easter!
Dannii
These are super cute and just what I am looking for for an Easter party for my kids.
Sara
Oh loved making these with the kids, turned out perfect, thank you for the easy to follow recipe.
Veena Azmanov
Thanks Sara
Sangeetha
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