How to Make Easter Bunny Sugar Cookies Recipe

Make the cutest Easter Bunny Sugar cookies for easter baskets, easter dessert, or easter treat for a party. Using a bunny-shaped cookie cutter to make these fun Easter cookies.

More cute Easter desserts to try: Mini Fancy Party CakesBanana Cake, and Fruity Rice Crispy Treats.

Bunny sugar cookies are a delightful and visually appealing treat that’s not only easy to make but also brings a touch of whimsy to any spring occasion. These cute cookies are perfect for Easter, baby showers, or any gathering where you want to add a dash of sweetness and charm. The combination of soft, buttery cookies and vibrant, pastel-colored frosting creates a treat that not only tastes heavenly, but looks too adorable to resist.

Why You’ll Love This Recipe:

Contains affiliate links for your convenience; learn more and see our full disclosure policy here

The simplicity of the Bunny Sugar Cookies recipe is what makes it the best sugar cookie recipe. With minimal ingredients and straightforward steps, even beginners can whip up a batch sugar cookie dough with these charming treats. The soft, melt-in-your-mouth texture of the cookies paired with the sweet, fluffy frosting creates a perfect balance of flavors. Whether you’re baking for a special occasion or just looking for a fun activity with the family, these cookies offer a delightful and delicious experience. Don’t forget a bunny cookie cutter for the best results.


Before you get started be sure to check that you have all of the ingredients on hand.

For the cookies:

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 cups all purpose flour

For the frosting:

  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 4 cups powdered sugar
  • 2 tablespoons milk (or water)
  • Gel Food coloring (pink, purple, yellow)
  • Sanding sugar/sugar sprinkles (pink, purple, yellow)

How to Make My Favorite Sugar Cookie Recipe:

Find the full recipe in the recipe card below.

For the cookies:

  1. Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment paper.
  2. In a stand mixer or large bowl with hand mixer, cream together sugar and softened butter until smooth.
  3. Add egg and vanilla, mixing until combined.
  4. Gradually add flour, mixing on low speed until the dough is cohesive.
  5. Roll out the cookie dough with rolling pin on a lightly floured surface, cut out bunny shapes, and transfer to the prepared cookie sheet.
  6. Bake for 10-12 minutes until the edges are set. Cool unfrosted cookies completely on cooling rack before decorating.

For the frosting:

  1. In a stand mixer or in a medium bowl with a hand mixer, combine softened butter, vanilla, salt, and one cup of powdered sugar. Mix on low speed.
  2. Add another cup of powdered sugar and a dash of milk/water. Mix until combined.
  3. Add the remaining powdered sugar, mix on low, then increase to medium speed for a fluffy texture.
  4. Split white icing into three separate bowls. Add food coloring and mix until incorporated.
  5. Add colored frosting into piping bag with round tip.
  6. Pipe a thin layer of frosting on each cookie, then sprinkle with matching sugar colors.
  7. Pipe a small tail on each cookie using white frosting with a star tip.

Places to Use This Recipe:

There are so many places to share these adorable easter bunny cookies. Here are a few ideas:

  1. Easter Celebrations: Perfect for Easter gatherings or egg hunts.
  2. Baby Showers: Adorable bunny cookies add a sweet touch to baby showers.
  3. Kids’ Parties: Engage children with a fun and tasty cookie decorating activity.

Where would you take these Easter sugar cookies to? I’d love to hear it in the comments.


While I suggest using this classic sugar cookie recipe as is, there are a couple of ways you can change up this cute cookie recipe.

  • Lemon Zest: Add lemon zest to the cookie dough for a refreshing twist.
  • Chocolate Dipped: Dip the cooled cookies in melted chocolate for extra indulgence.
  • Almond Extract: Substitute almond extract for vanilla in the frosting for a different flavor profile.
  • White Sanding Sugar: Want to avoid food coloring, Use white frosting and white sanding sugar to make a white version of these peeps bunny sugar cookies.

What other ways can you think of to change up this recipe or the decorations for a cute twist?

Storing and Making Ahead:

These bunny sugar cookies can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months. Although they are best enjoyed fresh in my opinion.

To make ahead, bake the cookies and freeze them without frosting. Decorate them when ready to serve for a fresh and delightful experience.

Common Questions about Bunny Sugar Cookies:

Here are a couple of questions you might have about these adorable Easter bunny sugar cookies.

Can I use store-bought cookie dough? 

While it’s convenient, homemade dough enhances the flavor and texture of the cookies. But you could decorate the cookies in a similar way if you are short on time.

Can I make the frosting ahead of time?

Yes, store it in an airtight container in the fridge and bring it to room temperature before use.

Can I use different cookie cutter shapes? 

Absolutely! Get creative and tailor these cookies to any theme or occasion.

Bunny Sugar Cookies

The cutest peep inspired bunny sugar cookies recipe and how to decorate.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American
Keyword: easter bunny cookie, easter bunny cookies, easter cookie recipe, easter cookies, easter sugar cookies, peep bunny cookies, sugar cookies
Servings: 24 cookies


For the cookies

  • 1 c unsalted butter softened
  • 1 c sugar
  • 1 egg
  • 1 t vanilla
  • 3 c flour

For the frosting

  • 1 c unsalted butter softened
  • 1 t vanilla
  • 1 t salt
  • 4 c powdered sugar
  • 2 T milk or water
  • Food coloring – pink purple, yellow
  • Sanding sugar – pink purple, yellow


For the cookies

  • Preheat the oven to 350 degrees. Line your baking sheet(s) with parchment and set aside.
  • In the bowl of a stand mixer, combine the sugar and softened butter. Cream until smooth.
  • Add in the egg and vanilla and mix until combined.
  • Add in one cup of flour. Mix on low speed until combined.
  • Add in another cup of flour and mix until combined.
  • Turn out the cookie dough onto the counter. Knead in the remaining cup of flour until cohesive.
  • Roll out the cookie dough approximately ⅜ of an inch thick. Using a bunny cookie cutter, cut out the shapes and carefully transfer to the prepared pan(s). Reroll and cut the scraps as many times as you can.
  • Bake the cookies in the preheated oven for approximately 10-12 minutes or just until the edges are set and the center is no longer glossy. Do not wait for them to turn golden brown or they will be crunchy.
  • Allow to cool completely before decorating.

For the frosting

  • In the bowl of a stand mixer, combine the softened butter, vanilla, salt and about one cup of the powdered sugar. Mix on low speed until combined.
  • Add in another cup of powdered sugar and a dash of milk or water. Mix until combined.
  • Add in the remaining powdered sugar and mix on low speed until combined. Bump up the speed to medium and mix for an additional minute or so, until the frosting is light and fluffy looking.
  • Scoop out about ½ of a cup and transfer to a piping bag fitted with a small star tip.
  • Divide the remaining frosting between three bowls. Tint one yellow, another pink and the last one purple. Transfer the tinted frosting to their individual piping bags (no tip needed).
  • Once the cookies are cool, cut a small hole off the tip of a tinted frosting bag. Pipe the cookie with an even layer of frosting. Use a knife or spatula to even out the frosting if needed. Sprinkle with the same color of sanding sugar or place the sprinkles on a plate and then invert the cookie and press the frosting into the sprinkles. Either way works.
  • Repeat with each of the colors.
  • Pipe a small tail on each of the cookies with the white frosting fitted with the star tip.
  • The buttercream will crust if allowed to set uncovered.


Cookies can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.

I just love how cute the little bunny tails are on these delicious cookies. I can’t wait to take them to my family Easter gathering this year. They are sure to be a hit! I hope you enjoy them too. They are even reminiscent of cute little peeps with the sanding sugar and bunny shape.

More Easter Ideas:

Please pin this post for later and follow along on Pinterest:


Hi there!

I’m Emily, a mom and wife with a passion for crafting, celebrating holidays, and creating memorable moments. From Idaho to the world, The Benson Street is a treasure trove of easy, fun DIY projects, delightful printables, and delicious recipes. With over a decade of experience in blogging and a love for all things seasonal, I’m here to share my tips, ideas, and occasional mishaps. Join me in adding a dash of joy and creativity to every day! Read more…

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating