Buttercream Bunny Cookies (Print Version)
Buttery bunny-shaped sugar cookies with silky buttercream frosting, perfect for spring and Easter celebrations.
# What You'll Need:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Buttercream Frosting
08 - 1 cup unsalted butter, softened
09 - 3 cups powdered sugar
10 - 2 tablespoons whole milk
11 - 1 1/2 teaspoons pure vanilla extract
12 - Food coloring (optional, pastel shades for decorating)
→ Decorations
13 - Candy eyes, mini chocolate chips, or sprinkles (optional for bunny faces)
# How to Make It:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt until well combined.
03 - In a large bowl, beat softened butter and granulated sugar with electric mixer until light and fluffy, approximately 3 minutes.
04 - Beat in egg and vanilla extract until fully incorporated into the butter mixture.
05 - Gradually add dry ingredients to wet mixture, mixing just until dough forms. Be careful not to overmix.
06 - Divide dough into two equal discs, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
07 - On lightly floured surface, roll dough to 1/4-inch thickness. Cut with bunny-shaped cookie cutter and place 2 inches apart on prepared baking sheets.
08 - Bake for 8–10 minutes until edges just begin to turn golden. Cool completely on wire rack before frosting.
09 - Beat softened butter until creamy. Gradually add powdered sugar, milk, and vanilla extract, beating until smooth and spreadable. Tint portions with food coloring if desired.
10 - Frost cooled cookies with buttercream using piping bags or spatulas. Add candy eyes, chocolate chips, or sprinkles to create bunny faces. Allow frosting to set before serving.
# Expert Advice:
01 -
- The buttercream is pillowy and not too sweet, perfect for piping little fluffy tails
- The cookie dough bakes up tender and holds its shape beautifully, no bunny ear drooping allowed
02 -
- Chilling the dough is nonnegotiable, I learned this the hard way with one giant bunnyshaped blob
- Room temperature ingredients are your best friend for both dough and frosting success
03 -
- Work quickly when rolling and cutting because butter dough gets sad and sticky when warm
- Let the baking sheets cool completely between batches or your dough will start melting before it hits the oven