Easter is fast approaching. Personally, I can’t wait. Growing up in Alabama, Easter was a favourite holiday of mine because it meant I got a new dress, chocolate and at least one egg hunt. Now, I look forward to it because it means Spring. Living in the land of snow and ice, Spring is a much-awaited time. These adorable Easter Sugar Cookies are perfect for Easter Sunday or a school party.
Our recipe uses store bought fondant but you can definitely make your own using this fondant recipe.
Need more Easter treat inspiration? Check out our Mini Eggs Brownies and Mini Egg Rice Krispie Squares. Easy and delicious!
Why are rabbits a part of Easter anyway? Well, rabbits give birth to large litters of babies so they are the perfect example of the new life of spring. The Easter Bunny got his start in the early 19th century and hasn’t slowed down since.
Easter Bunny Sugar Cookies
Cookie Ingredients:
- 1 cup sugar
- 1 stick unsalted butter, softened
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 2 cups a/p flour + extra for rolling
- 1 tsp baking powder
- 1 tsp salt
- 1 bunny-shaped cookie cutter
Decorating Needs:
- 5-6 oz. purple rolling fondant
- 5-6 oz. pink rolling fondant
- ¼ cup softened unsalted butter
- 1 cup confectioners’ sugar (also known as powdered sugar or icing sugar)
- 1-2 tbsp milk
- piping bag with a No 21 tip attached
Instructions:
In a large bowl, cream together sugar, butter, egg and vanilla. In a small bowl, sift together flour, baking powder and salt.
Slowly add the dry ingredients into the egg and sugar mixture. Knead until cookie dough forms.
Wrap cookie dough in plastic and refrigerate for at least 30 minutes.
Remove cookie dough from the refrigerator and preheat oven to 375 degrees F.
Line a baking sheet with parchment paper and set aside.
Dust a rolling pin and a clean working surface with flour. Roll out the dough until it’s about ¼ of an inch thick.
Cut out 14-16 bunny cookies with your bunny cookie cutter.
Place each bunny cookie on the lined baking sheet. Bake for 6-7 minutes.
Remove from oven and allow to cool on a wire rack.
To decorate:
On a clean surface, use a rolling pin to roll out each of the fondants.
Using the same cookie cutter, cut out 7-9 bunnies from each fondant colour. Set aside.
Add butter, confectioners’ sugar and milk in a medium-sized bowl and use an electric mixer to beat together until well-combined. Start on low and gradually increase to high. (These ingredients will make up your buttercream).
Use an offset spatula to add a thin layer of buttercream to the center of each cookie – this will help the fondant stay on the cookies.
Press one bunny fondant onto each cookie.
Scoop the remaining buttercream in a piping bag, with Wilton tip #21 attached. Frost a bunny buttercream tail on each cookie.
Bunny-riffic!
Easter Sugar Cookies
Bunnies make the best Easter Sugar Cookies. These are perfect for Easter Sunday or a school party!
Ingredients
Cookie Ingredients:
- 1 cup sugar
- 1 stick unsalted butter, softened
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 2 cups all purpose flour + extra for rolling
- 1 tsp baking powder
- 1 tsp salt
- 1 bunny-shaped cookie cutter
Decorating Needs:
- 5-6 oz. purple rolling fondant
- 5-6 oz. pink rolling fondant
- ¼ cup softened unsalted butter
- 1 cup confectioners’ sugar (also known as powdered sugar or icing sugar)
- 1-2 tbsp milk
- piping bag with a No 21 tip attached
Instructions
- In a large bowl, cream together sugar, butter, egg and vanilla.
- In a small bowl, sift together flour, baking powder and salt.
- Slowly add the dry ingredients into the egg and sugar mixture. Knead until cookie dough forms.
- Wrap cookie dough in plastic and refrigerate for at least 30 minutes.
- Remove cookie dough from the refrigerator and preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper and set aside.
- Dust a rolling pin and a clean working surface with flour. Roll out the dough until it’s about ¼ of an inch thick.
- Cut out 14-16 bunny cookies with your bunny cookie cutter.
- Place each bunny cookie on the lined baking sheet. Bake for 6-7 minutes.
- Remove from oven and allow to cool on a wire rack.
!To decorate:
- On a clean surface, use a rolling pin to roll out each of the fondants.
- Using the same cookie cutter, cut out 7-9 bunnies from each fondant colour. Set aside.
- Add butter, confectioners’ sugar and milk in a medium-sized bowl and use an electric mixer to beat together until well-combined. Start on low and gradually increase to high. (These ingredients will make up your buttercream).
- Use an offset spatula to add a thin layer of buttercream to the center of each cookie – this will help the fondant stay on the cookies.
- Press one bunny fondant onto each cookie.
- Scoop the remaining buttercream in a piping bag, with Wilton tip #21 attached. Frost a bunny buttercream tail on each cookie.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 237Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 189mgCarbohydrates: 36gFiber: 0gSugar: 23gProtein: 2g
Pin for Later!
More Easter Posts to Check Out:
Mini Eggs Rice Krispies Treats
