The cutest Easter Bunny Cookies, frosted with royal icing and a tiny buttercream tail. These will be a hit for any spring brunch!
These bunnies will hop right off the plate into your mouth! They are the sweetest little bunny bottom cookies that are perfect for spring and Easter! We use my all time favorite sugar cookie recipe and an easy royal icing and my kids go crazy over these!
For the shape, I ordered this adorable long ear, bunny cookie cutter to make the bunny shapes.
The royal icing is really easy to make and a trusted recipe I’ve been using for years. Since we left the bunnies white we were able to leave out the food coloring, which was nice. We make the icing with three simple ingredients: Meringue powder, powdered sugar and water.
Supplies to Make Bunny Cookies
How to Frost Bunny Sugar Cookies
Getting the right consistency of the royal icing is key to creating a beautifully frosted cookie. It needs to be a texture like glue, not too runny or too thick. Start with outlining the cookie, then fill in the middle. Make sure you keep the top of the bag twisted closed so the icing doesn’t come out the top. The frosting will melt together for a smooth finish.
The bunny tails are so cute! Once the royal icing is dry, make a small batch of buttercream frosting. We whip 1 stick butter (1/2 cup, room temp) with 1 cup powdered sugar and 1 teaspoon vanilla in a mixer. Using the star tip and a piping bag, pipe a little ball on each bunny. Add the shredded coconut right away so it dries on the buttercream. Shake the rest of the coconut off.
To get the coconut super fine, add it to a blender or food processor for a few seconds. It will become fine and easier to stick to the tail.
Sugar Cookie Recipe Tips
- Roll the dough out about 1/2″ thick.
- Use powdered sugar rather than flour to create a non-stick surface and to sprinkle on the rolling pin.
- Make sure the dough is cold, so it’s firm when you use the bunny cookie cutter. If the dough is room temp, it will be very hard to get the shape of the bunny as it will move and break when you try to put it on the cookie sheet.
- Let the cookies cool completely before frosting.
You can use these cookies for Easter or a pretty spring brunch. They’re the cutest little bunny butt cookies!!
Bunny Sugar Cookies
Sugar Cookie Dough
- 3 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cup unsalted butter, soft 3 sticks organic butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg organic cage-free are best
- 1 tablespoon whole milk organic grass fed is best
- 4 1/2 cups powdered sugar plus more for rolling the dough out
- 3 tablespoons meringue powder
- 9 tablespoons warm water more or less to get the consistency like glue
- In a mixing bowl with the paddle attachment, beat the softened butter and sugar together until light in color.
- Add in the egg, vanilla and milk and continue to beat.
- In a separate bowl, combine flour, baking powder and salt.
- Gradually add the flour mixture into the butter mixture with the mixer on low speed.
- Scrape the sides and bottom of the bowl and mix until combined, but don’t over mix. Just until the ingredients are together.
- Roll the dough in a ball and refrigerate for 20 minutes so it firms up a little and is easier to cut the shapes from.
- Prepare two (or threcookie sheets with parchment paper and preheat the oven to 375 degrees.
- Remove dough from the fridge and make a space on the counter to roll it out. Use powdered sugar rather than flour when rolling the cookies so they don’t stick to the surface. You can use the sugar on the top and bottom of the dough and the rolling pin. Roll to about 1/2″ thick.
- Cut out little bunny shapes with a tiny 1″ heart cookie cutter. Place them on the cookie sheet lined with parchment paper, about 1/2″ apart.
- Bake in the oven for 7 minutes or until cookies are just about to turn golden brown.
- Remove and let them cool before you frost!
Directions for Royal Sugar Cookie Icing
- Using an electric mixer, place the powdered sugar and meringue powder in the bowl.
- Add one tablespoon warm water at a time, whisking until the consistency is smooth.
- The goal of this frosting is to to get a consistency that won’t spread when creating an outline, but blends perfectly for filling in the center of the cookie… sounds easy right? If it’s too thick add a little more water (like 1 teaspoon at a timand if it’s too thin add more powdered sugar.
- Add the royal icing into the prepared piping bag. The frosting dries quickly, so do not leave it out un-covered. Place it in the piping bag as soon as you can.