Go Back
–+ servings
Three baked Easter Bunny Cookies are displayed on a pink porcelain serving plate, which is placed on top of a light grey serving plate. The plates sit on a white surface. In the top right corner, there is a glass filled with milk. In the bottom right corner, a small part of a stag cookie with a purple ribbon is visible. In the top left corner, a few more baked cookies can be seen, and in the bottom left corner, and small part of a pink plate with cookie is visible, and powdered sugar shaker.

EASTER BUNNY COOKIES

Anna | The Tasty Chapter
These soft butter Easter Bunny Cookies make a fun treat for Easter celebration. A few touches of chocolate bring the bunny-shaped cookies to life, and a light dusting of powdered sugar adds an elegant finish. They’re easy to make, lovely to serve, and a perfect treat for your Easter dessert table.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 hour 15 minutes
Cook Time 12 minutes
Total Time 1 hour 27 minutes
Course Dessert
Cuisine American
Servings 22 4-inch Cookies
Calories 132 kcal

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 !

Notes

STORE: 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 may cause them to soften. For longer storage, freeze them for up to 2 months.

Nutrition

Calories: 132kcalCarbohydrates: 17gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 37mgSodium: 4mgPotassium: 33mgFiber: 0.4gSugar: 1gVitamin A: 251IUVitamin C: 1mgCalcium: 13mgIron: 0.2mg
Keyword Bunny, Easter Bunny Cookies, Easter Cookies, Sharp Edges Cookies, Sugar Cookies
Tried this recipe?Let us know how it was!