Bunny Sugar Cookies
These bunny sugar cookies make a great addition to any Easter celebration and can become a fun family tradition. The dough is vanilla-flavored and straightforward to make. The cookies and icing can be made ahead as they keep for several days or weeks.
Servings 20 cookies
Ingredients
For the cookie dough:
- ½ cup unsalted butter cold and diced
- ½ cup sugar
- 1 egg at room temperature
- large pinch salt
- ½ teaspoon baking powder
- 1 teaspoon vanilla paste
- 1 cup all-purpose flour
Glaze
- 7 tablespoons powdered sugar
- 2 tablespoons milk
- food coloring of choice as needed
Instructions
For the sugar cookies:
- Place all-purpose flour and cold butter cubes in a large bowl. Using your hands or a pastry cutter, work the butter into the flour until the mixture is crumbly but the butter is still cool. You can also use a food processor: make sure you don't overprocess it.
- Transfer the flour to a large mixing bowl and add sugar, salt, and baking powder. Combine well.
- Add the egg and stir all the ingredients until moistened. If necessary, pour in a teaspoon at a time until you can knead it to a cohesive shortcrust pastry.
- Wrap the dough in plastic and refrigerate for 1 hour.
- Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper.
- Divide the dough into 2 or 3 parts and work with one piece at a time, keeping the rest covered and chilled.
- Roll on a lightly floured surface (with a floured rolling pin) or between two sheets of parchment paper or a silicone mat, to a thickness of approximately ¼ inch (5-6 mm).
- Use a bunny cutter to cut out the cookie shapes. Work quickly so the dough stays cool. Transfer the cookies (I use a metal spatula) to the prepared baking sheet.
- Bake for 10-12 minutes, until dry and slightly puffed but still soft.
For the icing:
- Mix the milk and powdered sugar, adding more sugar or liquid if necessary to get a thick frosting.
- Divide equally between bowls depending on how many colors you're making.
- Mix each bowl of glaze with a small amount of food coloring using more if needed to get to the color you want. Start small as it's always easier to make the color stronger but not the other way around.
- Using piping bags with a small round tip, apply a thin layer of icing to the edges of the cooled cookies, leaving them like that or filling with more icing.
- Sprinkle with sugar pearls, sanding sugar, or other decorations you want.
- Let the glaze set for about 45 minutes.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Make ahead: you can refrigerate the cookie dough for a week or freeze it for a month, always tightly wrapped to avoid dryness. Thaw in the refrigerator the day before you plan to roll and bake. The icing can be made weeks ahead and kept chilled.
Food coloring: they have to be water-based. Gels are my first choice. Liquid or powder colors also work if you already use them, but in my experience, they can sometimes be tricky.
Icing consistency: to reach the consistency you want in the icing, add additional powdered sugar or milk depending on if it's too thick or thin. Add small amounts, mix, and check. Repeat if necessary.
