Easy Bunny Sugar Cookies (No Spread + Simple Glaze)
Calories: 6
Adjust Servings Here: 36 Cookies
Description
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.
Ingredients
Cookie Dough
- 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
Simple Glaze
- 240 g (2 cups) Powdered sugar
- 2 - 3 tbsp Whole milk
- Food coloring optional
Instructions
- 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
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