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Easter Bunny Sugar Cookies with Frosting Recipe

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4 from 58 reviews

These delightful Easter Sugar Cookies are soft, buttery, and perfectly sweet, decorated with smooth vanilla frosting and colorful sanding sugars to resemble festive bunnies. Ideal for celebrating Spring and Easter, these cookies combine a classic sugar cookie base with a creamy royal-style frosting that dries firm, perfect for gifting or party platters.

Ingredients

For Sugar Cookies

  • 1 cup (226 g) softened unsalted butter
  • 1 cup (200 g) granulated sugar
  • 1 large egg (room temperature preferred)
  • 1 ½ teaspoons vanilla extract
  • 2 ½ cups (315 g) all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon table salt

For Frosting

  • 3 cups (375 g) powdered sugar
  • 3-4 Tablespoons whole milk
  • 2 Tablespoons light corn syrup
  • ½ teaspoon vanilla extract
  • Pink, purple, and yellow sanding sugar
  • Brown or black food coloring

Instructions

  1. Make the Cookie Dough: In a large bowl or stand mixer fitted with paddle attachment, beat softened butter and granulated sugar on medium speed until creamy and well combined. Add the egg and vanilla extract, mixing until fully incorporated.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt.
  3. Mix Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture on low speed in 4-5 additions, scraping the sides and bottom of the bowl periodically to ensure a uniform dough without dry flour pockets.
  4. Chill the Dough: Divide the dough into two equal portions, shape each into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 3 hours or overnight. This step firms the dough for easier rolling and ensures a tender texture.
  5. Preheat Oven and Prepare Baking Sheet: About 20 minutes before baking, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or use an ungreased baking sheet.
  6. Roll and Cut Cookies: On a lightly floured surface, roll out one chilled dough disk to just under ¼ inch (0.6 cm) thick. If dough cracks or is too firm, let it rest at room temperature for 15-20 minutes. Use a bunny cookie cutter to punch out shapes as close together as possible, and carefully transfer them to the baking sheet spaced about 2 inches apart.
  7. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges just start to turn light golden. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  8. Prepare the Frosting: In a large bowl, whisk together powdered sugar, 3 tablespoons milk, corn syrup, and vanilla extract until smooth. Gradually add extra milk as needed to achieve a ribbon consistency, where frosting falls smoothly but holds shape briefly. If too thin, add more powdered sugar.
  9. Color the Frosting: Set aside ¼ cup of white frosting and mix in brown food coloring until a dark brown hue is achieved. Transfer brown frosting to a piping bag fitted with a Wilton #3 tip and the white frosting to a piping bag fitted with a Wilton #5 tip.
  10. Decorate Cookies: Pipe a white frosting outline near the edge of each cooled cookie (leaving a small margin), then fill in the center with white frosting, smoothing with a decorating tool or toothpick. While frosting is still wet, gently press the frosting side down into shallow dishes of pink, purple, or yellow sanding sugar to coat. Shake off excess sugar carefully.
  11. Add Bunny Features: Place sugar-coated cookies frosting-side up on a rack. Use the brown frosting to pipe eyes and noses onto each bunny cookie for detailed decoration.
  12. Set and Serve: Allow decorated cookies to sit at room temperature for several hours or overnight to let frosting dry and set completely before stacking, serving, or packaging.

Notes

  • Milk: Whole milk is preferred for frosting for optimal creaminess, but any milk, including non-dairy varieties, will work. Start with less milk for thinner milks (1-2 tablespoons) and add more as needed.
  • Corn Syrup: Corn syrup helps the frosting dry firm and stackable. You may omit it if necessary but note that the frosting will remain softer and less durable.
  • Making Frosting in Advance: Store prepared frosting in an airtight container with plastic wrap pressed directly on the surface at room temperature or refrigerated for several days. Stir before use if separated.
  • Dough Handling: If dough is too cold or cracks when rolling, allow it to rest at room temperature for 15-20 minutes and use a spatula to loosen it from the work surface.
  • Cookie Thickness: Keep dough thickness just under ¼ inch for tender yet sturdy cookies that bake evenly.

Find it online: https://deliciousyum.com/easter-bunny-sugar-cookies-with-frosting-recipe/