These charming Easter Bunny Cookies make a fun treat for Easter celebrations. A few touches of chocolate bring the bunny-shaped cookies to life, and a light dusting of powdered sugar adds an elegant finish. Soft and buttery, with a refreshing zest of lemon and hints of vanilla in the dough, they’re bursting with flavor. These springtime treats will make a perfect addition to your Easter dessert table!
Easter gatherings feel brighter with these no spread sugar cookies on display. You can place them in a small basket lined with pastel tissue paper to match your holiday theme or arrange them on a serving plate for a decorative touch that adds charm to your table setting.
These Easter Bunny Cookies are perfect for sharing with coworkers, bringing a touch of joy to any workplace. The recipe is simple, using quality ingredients that come together effortlessly. Plus, there’s a bit of fun in the kitchen as you shape the cookies and add personal touches, creating playful shapes and a fresh taste that makes them a delicious treat to bake and share!
WHAT INGREDIENTS DO YOU NEED FOR THESE EASTER BUNNY COOKIES?
- Unsalted butter—Provides rich flavor and a tender, soft texture. Make sure the butter is softened to room temperature.
- Powdered sugar (confectioners sugar)—Adds sweetness and creates a smooth, delicate crumb that dissolves easily in the dough.
- Flour—Unbleached, all-purpose flour works perfectly.
- Egg yolks—Egg yolks add richness and color, helping to bind the dough while making it soft and tender.
- Vanilla extract—Enhances the overall flavor with warm, sweet aromatic notes.
- Lemon juice—Brightens the flavor and adds a subtle tang that balances the sweetness.
- Lemon zest—Infuses the dough with natural citrus oils for a fresh, vibrant lemon flavor.
HOW TO MAKE EASTER BUNNY COOKIES
Making these cookies is so easy. The goal is to incorporate all the ingredients into a soft, pliable dough—it’s as simple as that.
1. To make the dough, simply combine all the ingredients in a stand mixer fitted with the paddle attachment. Mix on low speed until everything is well combined and a smooth dough is formed. Bring the dough together into a round disk, then wrap it in plastic wrap, and refrigerate for at least 1 hour to make rolling easier.
2. Once the dough has chilled, take it out and let it sit at room temperature for about 5–10 minutes. Cut the dough in half and work with one piece at a time. On a floured surface, roll the dough to ¼ inch thick. Cut the dough using a bunny-shaped cookie cutter, then gently transfer it to a prepared baking sheet.
3. Bake the cookies in a preheated oven at 350℉ for 10–12 minutes, or until the edges are lightly golden, keeping the centers soft. Let the cookies cool completely on a wire rack before decorating.
DECORATING THE COOKIES:
For the face decoration, melt the chocolate chips in the microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Using a piping bag fitted with a coupler and a round tip, fill the bag with melted chocolate. Squeeze a small amount of chocolate to dot the eyes and mouth on each cookie. Place the cookies on parchment paper and lightly sprinkle with powdered sugar.
TIP: The number of cookies you get from this recipe depends on the size of the cookie cutter you use. Larger cutters will result in fewer cookies, while smaller ones will give you more. For example, using a 4-inch cutter will yield fewer cookies than using a 2-inch cutter. The thickness of the dough can also impact how many cookies you end up with, so you can adjust based on your preferences.
VARIATIONS ON DECORATING EASTER BUNNY COOKIES
- Lemon Glaze and Sugar Sprinkles: To make the lemon glaze, stir 1 cup powdered sugar with 4 tablespoons lemon juice in a shallow bowl until smooth. If it’s too thick, add a little more lemon juice; if it’s too thin, add more powdered sugar. Dip each cookie face down into the glaze, holding it by the edges so only the top gets coated. Let the excess drip off, then flip the cookie right side up and place it on a cooling rack. Give it a quick side-to-side shake to smooth out the glaze, add the sugar sprinkles on top while the icing is still wet.
- Coconut Fluff: Gently frost the tops of the cookies with vanilla buttercream frosting. Before the frosting crusts over, sprinkle the cookies with coconut flakes and lightly press them in. This gives them a fluffy, textured look—perfect for a bunny-like appearance.
- Melted Chocolate Drizzle: Drizzle melted chocolate over the cookies for a rich, glossy finish. The chocolate adds extra flavor and creates a decorative touch, making each cookie even more delightful.
- Flavor Tips: For a warm, aromatic twist, you can add a dash of cinnamon or a pinch of ground cardamom to the dough—both pair beautifully with sweet cookies and add a comforting hint of spice.
STORING THE EASTER BUNNY COOKIES
The baked cookies should be cooled completely, then stored in a cookie jar at room temperature for up to 4 days. Avoid sealing them in an airtight container, as this can cause them to soften.
You can also freeze the cookies, which makes them easy to prepare in advance. Simply arrange them in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe container for up to 2 months. Just be sure to let the cookies come to room temperature before serving if frozen.
FEW MORE NOTES ABOUT THIS EASTER BUNNY COOKIES RECIPE:
Chill the Dough: Make sure to chill the dough before rolling it out. This makes it easier to handle and helps the cookies hold their shape during baking.
Even Baking: Keep an eye on the cookies while baking. The edges should be lightly golden, but be careful not to overbake them. Every oven is different, so start checking a minute or two before the recommended time.
EQUIPMENT NEEDED FOR BUNNY COOKIES
- Electric mixer—You can use either a stand mixer or a handheld mixer. Alternatively, a dough blender/cutter can be used to mix the ingredients by hand.
- Glass mixing bowl—For melting the chocolate chips.
- Plastic wrap—Use it to wrap the dough for chilling.
- Rolling pin—Use it to roll out the dough.
- Cookie cutter—I used a bunny head-shaped cookie cutter, but you can use any bunny design you like. Full bunny shapes or even egg-shaped cutters work just as well—have fun with it!
- Baking sheets—These cookies don’t spread much, but it’s still best to leave a little space between them—use large baking sheets to give them room to bake evenly.
- Parchment paper—Use either parchment paper or a silicone baking mat.
- Cooling rack—For cooling off the cookies.
HERE ARE SOME MORE FUN RECIPES YOU MIGHT ENJOY:
- Lemon Crinkle Cookies
- Chocolate Crinkle Cookies
- Almond Sand Dollar Cookies
- Cream Puffs
- Pavlova
- Pears with Goat Cheese
SAVE THIS RECIPE AND SHARE YOUR THOUGHTS
Pin this recipe to your EASTER PINTEREST BOARD so you can find it easily! Share your cookie creations and any questions in the comments below. I look forward to seeing how your family enjoys them.
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Happy Baking! -A
*Nutritional information is automatically generated and should be considered as an estimate.
EASTER BUNNY COOKIES
Ingredients
For the Cookies:
- 300 g all-purposed flour
- 200 g unsalted butter softened room temperature
- 100 g powdered sugar
- 2 large egg yolks room temperature
- 1/2 teaspoon vanilla extract or other flavouring including almond or orange
- 1 tablespoon lemon zest
- 1 tablespoon freshly squeezed lemon juice
Decoration:
- 1/4 cup dark chocolate chips (semisweet chocolate chips or milk chocolate chips)
- 1/4 cup powdered sugar
Instructions
For the Cookies:
- In a stand mixer fitted with the paddle attachment, combine the flour, powdered sugar, butter, egg yolks, vanilla extract, lemon juice, and lemon zest.
- Mix on low speed until all the ingredients are combined and a smooth dough forms, about 1 minute.
- Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour to make rolling easier.
- Preheat oven to 350℉ (175℃). Line a baking sheet with parchment paper.
- Take the dough out of the fridge and let it sit at room temperature for about 5–10 minutes to soften slightly. Cut the dough in half and work with one piece at a time. On a floured surface, roll out the dough to ¼ inch thick. Use a bunny-shaped cookie cutter [I used a 4-inch cutter for these cookies] to cut out the cookies, then gently lift each one and place it on the prepared baking sheet. Gather up the scraps of dough, roll them out again, and continue cutting as many cookies as you can.
- Bake the cookies in the preheated oven for 10 to 12 minutes (depending on size of your cutters), or until the edges are just lightly golden. Let them cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely before decorating. Sugar cookies are delicate when warm so handle with care.
Decoration:
- For the face decoration, melt the chocolate chips in the microwave-safe bowl in 20-second intervals, stirring between each, until smooth.Using a piping bag fitted with a coupler and a #2 round tip, fill the bag with melted chocolate. Squeeze a small amount of chocolate to dot the eyes and mouth on each cookie.Place the cookies on parchment paper and lightly sprinkle with powdered sugar. Let the chocolate set at room temperature. Enjoy !