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5 from 3 votes

Easter Cookies - Bunny Sugar Cookies

The sweetest Easter cookie are these adorable bunny sugar cookies with royal icing and a buttercream tail!
Prep Time30 mins
Cook Time8 mins
Resting Time10 mins
Total Time48 mins
Course: Dessert
Cuisine: American
Servings: 20 Cookies
Calories: 343kcal
Author: Eden


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

Royal Icing

  • 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.


For the bunny tails just add 1 stick unsalted, room temperature butter, 1 cup powdered sugar and 1 teaspoon vanilla in a blender and blend until fluffy. Use this just for the tails!


Calories: 343kcal | Carbohydrates: 53g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 36mg | Potassium: 44mg | Fiber: 1g | Sugar: 38g | Vitamin A: 439IU | Calcium: 16mg | Iron: 1mg