Adorable Alert: Easter Bunny Sugar Cookies for Hopping Good Fun!
Adorable Alert: Easter Bunny Sugar Cookies for Hopping Good Fun!Easter wouldn’t be complete without some adorable treats, and these Easter Bunny Sugar Cookies are sure to steal the show! They’re a delightful twist on the classic Peeps marshmallow candy, but in delicious cookie form.
Imagine biting into a buttery soft, tender cookie with a slightly crisp outside. Topped with a fluffy cloud of buttercream frosting and a sprinkle of sparkling sugar, these cookies are a flavor and texture explosion. But wait, there’s more! Each cookie is decorated with piped frosting to create a cute little bunny tail, making them the ultimate Easter treat.
These cookies are not only delicious, but they’re also a fun activity to do with the kids in the kitchen. Baking together teaches them valuable skills like following instructions, measuring ingredients, and of course, patience (waiting for the cookies to bake is hard work!). Plus, decorating the cookies allows them to unleash their creativity and personalize their very own bunny treats.
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So, preheat your oven, gather your little bunnies (human ones!), and whip up a batch of these adorable Easter Bunny Sugar Cookies. They’re the perfect way to add a touch of sweetness and fun to your Easter celebration!
Easter Bunny Sugar Cookie Ingredients:
For the cookies –
- 1 c unsalted butter, softened
- 1 c sugar
- 1 egg
- 1 t vanilla
- 3 c flour
For the frosting –
- 1 c unsalted butter, softened
- 1 t vanilla
- 1 t salt
- 4 c powdered sugar
- 2 T milk (or water)
- Food coloring – pink, purple, yellow
- Sanding sugar – pink, purple, yellow
Easter Bunny Sugar Cookie Directions:
- Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
- In the bowl of a stand mixer, combine the sugar and softened butter. Cream until smooth.
- Add in the egg and vanilla and mix until combined.
- Add in one cup of flour. Mix on low speed until combined.
- Add in another cup of flour and mix until combined.
- Turn out the cookie dough onto the counter. Knead in the remaining cup of flour until cohesive.
- Roll out the cookie dough approximately ⅜ of an inch thick. Using a bunny cookie cutter, cut out the shapes and carefully transfer to the prepared pan(s). Reroll and cut the scraps as many times as you can.
- Bake the cookies in the preheated oven for approximately 10-12 minutes or just until the edges are set and the center is no longer glossy. Do not wait for them to turn golden brown or they will be crunchy.
- Allow to cool completely before decorating.
For the frosting
- In the bowl of a stand mixer, combine the softened butter, vanilla, salt, and about one cup of powdered sugar. Mix on low speed until combined.
- Add in another cup of powdered sugar and a dash of milk or water. Mix until combined.
- Add in the remaining powdered sugar and mix on low speed until combined. Bump up the speed to medium and mix for an additional minute or so, until the frosting is light and fluffy looking.
- Scoop out about ½ of a cup and transfer to a piping bag fitted with a small star tip.
- Divide the remaining frosting between three bowls. Tint one yellow, another pink and the last one purple.
- Transfer the tinted frosting to their individual piping bags (no tip needed).
- Once the cookies are cool, cut a small hole off the tip of a tinted frosting bag. Pipe the cookie with an even layer of frosting. Use a knife or spatula to even out the frosting if needed. Sprinkle with the same color of sanding sugar or place the sprinkles on a plate and then invert the cookie and press the frosting into the sprinkles. Either way works.
- Repeat with each of the colors.
- Pipe a small tail on each of the cookies with the white frosting fitted with the star tip.
- The buttercream will crust if allowed to set uncovered.
- Enjoy!
FAQs
- Can I use store-bought frosting? Absolutely! To save time, feel free to use your favorite store-bought frosting.
- Don’t have piping skills? No worries! You can simply drizzle the frosting over the cookies for a simpler decoration.
- What are some other decorating ideas? Get creative! You can add candy eyes, sprinkles, or even use different colored frosting to make your bunnies unique.
- Storage: Cookies can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.
Print the Recipe:
Easter Bunny Sugar Cookies
These Easter Bunny Sugar Cookies are a nod to the classic Peeps marshmallow candy! They have a buttery soft, tender inside with a slightly crisp outside, topped with buttercream frosting, sparkling sugar, and frosting piped on to look like a tail.
Ingredients
- For the cookies -
- 1 c unsalted butter, softened
- 1 c sugar
- 1 egg
- 1 t vanilla
- 3 c flour
- For the frosting -
- 1 c unsalted butter, softened
- 1 t vanilla
- 1 t salt
- 4 c powdered sugar
- 2 T milk (or water)
- Food coloring - pink, purple, yellow
- Sanding sugar - pink, purple, yellow
Instructions
- Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
- In the bowl of a stand mixer, combine the sugar and softened butter. Cream until smooth.
- Add in the egg and vanilla and mix until combined.
- Add in one cup of flour. Mix on low speed until combined.
- Add in another cup of flour and mix until combined.
- Turn out the cookie dough onto the counter. Knead in the remaining cup of flour until cohesive.
- Roll out the cookie dough approximately ⅜ of an inch thick. Using a bunny cookie cutter, cut out the shapes and carefully transfer to the prepared pan(s). Reroll and cut the scraps as many times as you can.
- Bake the cookies in the preheated oven for approximately 10-12 minutes or just until the edges are set and the center is no longer glossy. Do not wait for them to turn golden brown or they will be crunchy.
- Allow to cool completely before decorating.
- For the frosting - In the bowl of a stand mixer, combine the softened butter, vanilla, salt and about one cup of the powdered sugar. Mix on low speed until combined.
- Add in another cup of powdered sugar and a dash of milk or water. Mix until combined.
- Add in the remaining powdered sugar and mix on low speed until combined. Bump up the speed to medium and mix for an additional minute or so, until the frosting is light and fluffy looking.
- Scoop out about ½ of a cup and transfer to a piping bag fitted with a small star tip.
- Divide the remaining frosting between three bowls. Tint one yellow, another pink and the last one purple. Transfer the tinted frosting to their individual piping bags (no tip needed).
- Once the cookies are cool, cut a small hole off the tip of a tinted frosting bag. Pipe the cookie with an even layer of frosting. Use a knife or spatula to even out the frosting if needed. Sprinkle with the same color of sanding sugar or place the sprinkles on a plate and then invert the cookie and press the frosting into the sprinkles. Either way works.
- Repeat with each of the colors.
- Pipe a small tail on each of the cookies with the white frosting fitted with the star tip.
- The buttercream will crust if allowed to set uncovered.
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