Easter Bunny Sugar Cookies
Easter Bunny Sugar Cookies are classic sugar cookies shaped like bunnies and decorated with pastel royal icing. They’re crisp on the edges, soft in the center, and hold their shape beautifully when baked. The smooth icing sets into a glossy, picture-perfect finish, making them as delightful to look at as they are to eat.
Ingredients
- 2½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup butter
- ¾ cup sugar
- Eggs
- 1½ tsp vanilla extract
- 2 cups powdered sugar
- 1½ tbsp meringue powder
- Water
- Food coloring
- Piping bags
- Small round piping tips
- Edible pearls or mini chocolate chips (for bunny eyes)
Instructions
- Make the dough: In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, beat butter and sugar until fluffy. Mix in the egg and vanilla, then gradually add the dry ingredients until a smooth dough forms.
- Roll and cut: Roll the dough to ¼-inch thickness on a floured surface. Use a bunny-shaped cutter to cut out cookies and transfer them to a parchment-lined baking sheet.
- Chill: Refrigerate the cookies for 15 minutes to help them keep their shape.
- Bake: Preheat the oven to 350°F (175°C). Bake for 10-12 minutes until the edges are lightly golden. Cool completely before decorating.
- Make the royal icing: Beat powdered sugar, meringue powder, and water until smooth. Adjust with water, one teaspoon at a time, if needed. Divide into bowls and tint with pastel food coloring.
- Decorate: Fill piping bags with icing and outline each cookie. Fill with different pastel colors and add eyes using edible pearls or mini chocolate chips. Let the icing set before serving.