Easter Bunny Sugar Cookies

My kitchen looked like a pastel explosion had collided with a flour factory, and I could not have been happier. I was testing bunny-shaped cutters I'd impulse-bought on clearance, convinced I could make Pinterest-worthy Easter treats for my nieces. The first batch spread into unrecognizable blobs that looked more like startled clouds than rabbits, but the almond-vanilla scent filling the apartment was absolutely divine. That messy afternoon taught me that sugar cookies taste just as wonderful when they're imperfect, especially when eaten by children who only care about the sprinkles.

Last spring my neighbor and I turned cookie decorating into an entire evening event with wine and mismatched aprons. She admitted she'd never successfully made royal icing that actually set, so I walked her through the mysterious world of meringue powder and piping consistency. We made such a mess with gel food coloring that our hands looked like we'd tie-dyed Easter eggs, but sitting there with tired feet and dozens of decorated bunnies felt exactly like the cozy holiday moments I'd been chasing for years. Now she texts me every March asking when we're having our annual bunny cookie marathon.

Ingredients

• All-purpose flour: Provides the structure for cutout cookies that hold their shape without spreading into blobby disappointments
• Baking powder: Gives just enough lift for tender edges without making the cookies puff up and lose those crisp bunny outlines
• Unsalted butter: The foundation of that rich flavor and melt-in-your-mouth texture that makes these impossible to stop eating
• Granulated sugar: Sweetens and creates that perfect crisp edge while keeping centers soft and satisfying
• Pure vanilla extract: Rounds out the buttery sweetness with warm comforting notes that make these cookies taste homemade
• Almond extract: Adds a sophisticated background flavor that makes people ask what your secret ingredient is
• Meringue powder: The essential ingredient for royal icing that actually dries hard and glossy instead of staying tacky forever
• Gel food coloring: Provides those vibrant Easter pastels without watering down your icing like liquid drops can

Instructions

Mix the dry base:

Whisk the flour with baking powder and salt in a medium bowl until thoroughly combined

Cream butter and sugar:

Beat together the softened butter and granulated sugar for 2 to 3 minutes until the mixture looks pale fluffy and perfectly creamy

Add the flavor:

Mix in the egg with both extracts until everything is smoothly incorporated

Combine everything:

Gradually stir in the dry ingredients just until the dough comes together without overmixing

Chill the dough:

Divide the dough into two disks wrap them well and refrigerate for at least 1 hour so they become firm enough to roll

Prepare for baking:

Preheat your oven to 350°F with parchment paper lined on baking sheets ready to go

Cut out bunnies:

Roll the chilled dough to 1/4 inch thickness and press your bunny cutters firmly before transferring to the prepared sheets

Bake until perfect:

Bake for 8 to 10 minutes until edges just begin turning golden then let them cool on the sheets for 5 minutes

Make the royal icing:

Beat the powdered sugar with meringue powder and 5 tablespoons water until stiff peaks form about 5 minutes

Color and decorate:

Tint portions of icing with gel coloring then pipe onto completely cooled cookies and let them dry for at least 1 hour

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My three-year-old niece decorated her first bunny cookie with such enthusiastic globbing of pink icing that the rabbit looked like it was wearing a fluffy winter coat. She proudly presented it to me declaring it was the Easter Bunny's cousin who lived somewhere very snowy. That slightly terrifying but completely adorable cookie ended up being the most photographed dessert at our family gathering and I kept it in a ziplock bag in my pantry for months because throwing it away felt wrong. Now I always leave a few decorating possibilities open for whatever creative vision little hands bring to the table.

Making Ahead

The dough freezes beautifully for up to three months so I always double batch in early March and keep disks wrapped tight for impromptu baking sessions. Thaw overnight in the refrigerator then roll and bake whenever the mood strikes. I've also frosted frozen cookies straight from the freezer with no issues if you let them come to room temperature before decorating.

Icing Consistency Secrets

Flood icing for filling in backgrounds should flow like warm honey and settle smooth within 15 seconds while outline icing needs to hold its shape like toothpaste. I keep a small glass of water nearby to adjust consistency drop by drop as I work. If your icing forms little peaks that stay pointy it is too thick and if it spreads immediately into a puddle it is too thin.

Storage and Gifting

Once royal icing has completely hardened stack cookies between sheets of wax paper in airtight containers and they will stay fresh for up to a week. I've mailed these across the country wrapped in bubble wrap inside sturdy boxes with excellent success. The royal icing protects the cookie surface and creates its own perfect little seal.

• Package single cookies in clear cellophane bags tied with pastel ribbons for individual treats
• Layer flavors by adding a tiny pinch of lemon zest to your yellow icing or coconut to white frosting
• Keep undecorated baked cookies in the freezer for emergency dessert situations

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There is something deeply satisfying about pulling a tray of perfectly shaped bunnies from the oven knowing they are about to become someone's little moment of joy. Whether they are museum-quality or decorated by enthusiastic children these cookies carry the sweet promise of spring in every bite.

Recipe FAQs

→ What ingredients create the cookie base?

The base uses all-purpose flour, baking powder, salt, softened unsalted butter, granulated sugar, egg, vanilla extract, and optional almond extract for depth.

→ How is the royal icing prepared?

Power powdered sugar and meringue powder are whisked together with water until stiff peaks form, then tinted with gel food coloring to desired shades.

→ How long should the dough chill before rolling?

Chilling the dough for at least an hour firms it up for easier cutting and helps the cookies maintain shape during baking.

→ What is the recommended baking temperature and time?

Bake at 350°F (175°C) for 8–10 minutes, until the edges begin to turn a light golden color.

→ How can the cookies be stored after baking and decorating?

Store in an airtight container for up to one week to keep the cookies fresh and the icing intact.

→ Are there alternative extracts for allergies?

Almond extract can be swapped for lemon extract or omitted entirely for nut-free preferences.