Sugar cookies are something I make for every holiday, so I couldn’t resist sharing these adorable bunny ones for Easter! The best part of making sugar cookies is how simple they are. Whether you want to decorate them really fancy like these, or simply add the bunny tails they turn out perfect every time! This way is simple, one dot of icing and the dipped into the sprinkles. I also made some by piping the outline and bunny ears. Have some fun and get creative with it, but one thing never changes, they are delicious!
RECIPE TIPS:
- Chill your dough: This is a super important step! I chill my dough at least for 30 minutes, but most times I try to make this the night before to let it chill overnight. After I roll the dough out and cut out shapes, I add those cookies back into the fridge to chill until I bake them. That way they don’t lose their shape!
- Do not roll too thin: I like to keep my cookies between 1/4 and 1/2 an inch. You don’t want them to be too think or thin!
- Cookie cutter: I used this bunny cookie cutter I got from Amazon but you can cut these into any shape you’d like!
- Do not over bake! My cookies take 9 minutes and I remove them from the oven. I like them to be just starting to turn golden brown on the outside and no more. This helps to create that soft sugar cookie we all love! The time will vary depending on the size of your cookie and how thick you roll them, so keep an eye on the first batch to make sure you catch them before they over bake!
- These freeze really well! My mom would always double or triple this recipe, bake them all up and freeze them for future parties. You can also ice them and then freeze them. Perfect for making a big batch and bringing them out for holiday parties 🙂
Sprinkle Bunny Sugar Cookies
These cookies are the best roll & cut sugar cookies! They're easy to make, require only a little chilling time and don't spread in the oven.
Ingredients
For the cookies:
- 1 cup salted butter room temperature
- 1 cup granulated sugar
- 1 egg room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp corn starch
- ½ tsp kosher salt
- ¾ cup rainbow sprinkles
For the frosting:
- ½ cup salted butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp kosher salt
- ½ cup white nonpareil sprinkles
Instructions
For the cookies:
- Preheat the oven to 350°. In the bowl of a stand mixer beat butter, sugar and vanilla over medium high speed for 3 minutes until light and fluffy.
- With the mixer on low, add the egg, flour, corn starch, baking powder and salt until just combined. Do not over mix! Remove the bowl from the mixer and use a spatula to fold the sprinkles into the dough.
- Lightly flour a counter and roll the dough to be about ¼ inch thick. Cut out bunnies and place on a cookie sheet lined with parchment paper and chill for 30 minutes, or up to 24 hours. When ready to bake, place on a cookie sheet lined with parchment paper about 1 inch apart. Bake for 10 minutes or until the edges are set. Remove from the oven and allow to cool on the pan for 5 minutes before transferring to a cooling rack.
For the frosting:
- In the bowl of a stand mixer, or using a hand held mixer, beat all of the ingredients on medium high speed until smooth, about 2 minutes. Add frosting to a piping bag fitted with a round tip (or cut the end of the bag)
For assembly:
- Once the cookies have completely cooled, dot about 1 teaspoon of frosting on the bottom of the cookies for the tail. Dip in the bowl of white nonpareils.
These did not turn out for us. The dough was incredibly crumbly (like sand!) I ended up adding two tablespoons of whole milk to make the dough come together, but they still turned out super dry after cooking. Don’t think it was an error on my part – I followed the recipe to a T. Love the idea though – so it was worth it I guess!?
Mine turned out great! Thank you for the fun idea. My little one loves sprinkles.