Buttercream Bunny Cookies (Printable View)

Adorable buttery bunny-shaped sugar cookies topped with silky frosting, perfect for spring and Easter celebrations.

# What You Need:

→ For the Cookies

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

→ For the 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)

→ For Decorating

13 - Candy eyes, mini chocolate chips, or sprinkles (optional for bunny faces)

# How-To Steps:

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, cream the butter and sugar using a hand mixer or stand mixer until light and fluffy, about 3 minutes.
04 - Beat in the egg and vanilla extract until fully incorporated into the mixture.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together. Avoid overmixing.
06 - Divide dough into two discs, wrap in plastic, and chill for at least 30 minutes.
07 - On a lightly floured surface, roll out dough to 1/4-inch thickness. Use a bunny-shaped cookie cutter to cut out cookies and place them 2 inches apart on prepared baking sheets.
08 - Bake for 8–10 minutes, or until edges are just beginning to turn golden. Let cool completely on a wire rack.
09 - Beat softened butter until creamy. Gradually add powdered sugar, milk, and vanilla, beating until smooth and spreadable. Tint portions with food coloring as desired.
10 - Frost cooled cookies with buttercream, using piping bags or spatulas. Decorate with candy eyes or sprinkles to make bunny faces if desired. Let frosting set before serving.

# Expert Advice:

01 -
  • The cookie dough stays tender and soft even after chilling, so you are not fighting with cracked edges while cutting out those precious bunny shapes
  • Buttercream that pipes like a dream but tastes infinitely better than store bought frosting tubs
  • These disappear faster than you can say spring has sprung from any Easter basket or dessert spread
02 -
  • Chilling the dough is nonnegotiable unless you want your bunnies to look like they melted in the oven heat
  • Room temperature ingredients prevent the dreaded curdled butter situation that happens when cold butter meets egg
  • Overbaking by even two minutes transforms these from tender cookies into sad crunchy bunnies that nobody wants at their party
03 -
  • Rotate your baking sheets halfway through baking time for evenly golden bunnies that do not have one crispy side and one pale side
  • Use a cookie spatula to transfer cut shapes to the baking sheet, stretching the dough less than using your hands
  • Let the buttercream frosting sit for 10 minutes after piping before adding candy decorations, or everything might slide right off those adorable faces

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