Easter Bunny Sugar Cookies (EASY) Recipe 2025

 

Easter Bunny Sugar Cookies (EASY) Recipe 2025

Prep Time: 15 minutes 
Chill Time: 30 minutes 
Cook Time: 10 minutes 
Total Time: 55 minutes
Category: Dessert 
Cuisine: American
Yield: 24 cookies

These Easter Bunny Sugar Cookies are buttery, crisp, and perfect for decorating! Whether you’re baking with kids or making a festive treat, these cookies are easy to shape, hold their form, and pair beautifully with icing or sprinkles.

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Ingredients:

For the Cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 ½ tsp vanilla extract
• ½ tsp almond extract (optional)
• 3 cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt

For Decorating:

• 2 cups powdered sugar
• 2-3 tbsp milk
• ½ tsp vanilla extract
• Food coloring (optional)
• Sprinkles, edible glitter, or candy decorations

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Instructions:

1. Make the Dough:

   • In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes).
   • Mix in the egg, vanilla, and almond extract until combined.
   • In another bowl, whisk together flour, baking powder, and salt.
   • Gradually add the dry ingredients to the wet mixture, mixing until dough forms.

2. Chill the Dough:

   • Shape dough into a disc, wrap in plastic wrap, and chill for 30 minutes.
   • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

3. Roll & Cut:

   • Roll dough to ¼-inch thickness on a lightly floured surface.
   • Use a bunny-shaped cookie cutter to cut out shapes and place on baking sheets.

4. Bake:

   • Bake for 8-10 minutes or until edges are lightly golden.
   • Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

5. Decorate:

   • Mix powdered sugar, milk, and vanilla to create icing. Adjust thickness as needed.
   • Divide into bowls, add food coloring, and pipe onto cookies.
   • Sprinkle with decorations and let icing set before serving.

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Nutrition (Per Cookie):

• Calories: 160
• Fat: 7g
• Carbs: 22g
• Protein: 2g

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Tools Needed:

✔ Bunny-shaped cookie cutter
✔ Rolling pin
✔ Piping bags or ziplock bags
✔ Mixing bowls
✔ Baking sheets
✔ Wire cooling rack

Other Variations: Easter Bunny Sugar Cookies – Keto & Gluten-Free

Here are two delicious variations of the Easter Bunny Sugar Cookies to fit different dietary needs!

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1. Keto Easter Bunny Sugar Cookies (Low-Carb, Sugar-Free)

Prep Time: 15 minutes 
Chill Time: 30 minutes 
Cook Time: 10 minutes 
Total Time: 55 minutes
Category: Dessert 
Cuisine: American
Yield: 24 cookies

Ingredients:

For the Cookies:

• 1 cup unsalted butter, softened
• ¾ cup powdered erythritol (e.g., Swerve or Lakanto)
• 1 large egg
• 1 ½ tsp vanilla extract
• ½ tsp almond extract (optional)
• 2 ½ cups almond flour
• ¼ cup coconut flour
• ½ tsp baking powder
• ¼ tsp salt

For the Sugar-Free Icing:

• 1 cup powdered erythritol
• 2 tbsp heavy cream (or unsweetened almond milk)
• ½ tsp vanilla extract
• Food coloring (sugar-free, optional)

Instructions:

1. Prepare Dough:

   • Cream butter and powdered erythritol until fluffy.
   • Beat in egg, vanilla, and almond extract.
   • In a separate bowl, mix almond flour, coconut flour, baking powder, and salt.
   • Slowly add dry ingredients to wet, mixing until dough forms.

2. Chill & Shape:

   • Wrap dough in plastic wrap and chill for 30 minutes.
   • Preheat oven to 325°F (163°C).
   • Roll dough to ¼-inch thickness and cut out bunny shapes.

3. Bake:

   • Place cookies on a parchment-lined baking sheet.
   • Bake for 10-12 minutes, until edges are lightly golden.
   • Cool completely before icing.

4. Decorate:

   • Mix erythritol, heavy cream, and vanilla for icing.
   • Pipe onto cookies and let set.

Nutrition (Per Cookie):

• Calories: 120
• Fat: 10g
• Carbs: 3g (Net: 1g)
• Protein: 3g

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2. Gluten-Free Easter Bunny Sugar Cookies

Prep Time: 15 minutes 
Chill Time: 30 minutes 
Cook Time: 10 minutes 
Total Time: 55 minutes
Category: Dessert 
Cuisine: American
Yield: 24 cookies

Ingredients:

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar (or coconut sugar)
• 1 large egg
• 1 ½ tsp vanilla extract
• ½ tsp almond extract (optional)
• 2 ½ cups gluten-free all-purpose flour (with xanthan gum)
• ½ tsp baking powder
• ¼ tsp salt

For the Gluten-Free Icing:

• 2 cups powdered sugar
• 2-3 tbsp milk (or dairy-free alternative)
• ½ tsp vanilla extract

Instructions:

1. Prepare Dough:

   • Cream butter and sugar until fluffy.
   • Add egg, vanilla, and almond extract.
   • In another bowl, whisk gluten-free flour, baking powder, and salt.
   • Slowly add dry ingredients to wet, mixing until dough forms.

2. Chill & Shape:

   • Wrap dough and chill for 30 minutes.
   • Preheat oven to 350°F (175°C).
   • Roll dough to ¼-inch thickness and cut out bunny shapes.

3. Bake:

   • Place on a lined baking sheet and bake for 8-10 minutes.
   • Cool completely before decorating.

4. Decorate:

   • Mix powdered sugar, milk, and vanilla for icing.
   • Pipe onto cookies and let dry.

Nutrition (Per Cookie):

• Calories: 150
• Fat: 6g
• Carbs: 22g
• Protein: 2g

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Tools Needed for All Versions:

✔ Bunny-shaped cookie cutter
✔ Rolling pin
✔ Piping bags or ziplock bags
✔ Mixing bowls
✔ Baking sheets
✔ Wire cooling rack

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