Hop into Easter with these adorable homemade Easter bunny cookies. Made with a soft, tender sugar cookie base and cute and easy bunny faces.
These Easter bunny sugar cookies are just the cutest. Made with a soft, light sugar cookies that are decorated with easy cutout fondant and the most adorable bunny face.
Why you'll love this recipe
- A great dessert for Easter or any spring occasion.
- Elevate your Easter cookies with these fun and easy decorations.
- Perfect for an Easter dessert table or wonderful homemade gifts.
Looking for more fun Easter recipes? Why not try making my fun Easter rice krispie treats, creamy mini egg cheesecakes, chocolate Easter brownies, or cute Peeps rice krispies treats. Delicious!
For the sugar cookies
Plain flour: is best in this recipe. You can also use all-purpose flour. It's important to use flour that does not have any rising agents as we will be adding our own in the right amounts for these cookies.
Corn flour: also known as corn starch and can be labeled as wheaten cornflour or corn (maize). The cornflour makes the cookie crumb softer and makes for a lighter, crumblier cookie.
Granulated white sugar: white sugar is best in this recipe. You could use castor sugar if you prefer. I don't recommend using other types of sugar, they will be hard to dissolve and will compete with the flavors.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Butter: unsalted butter is best or your risk your cookies being too salty. It's important your butter is a room temperature before you start baking so your dough comes together.
Eggs: I used a large egg in this recipe, approx. 2 oz (55 gms) each with shells before cracking.
For the decorations
White fondant: premade fondant keeps things simple. You could use colored fondant as well in pretty Easter colors, or any other type of fondant suitable for use on sugar cookies.
Pink sugar sand: for the inside of the bunny ears. You could use a different color that complements the rest of the ears. If you can't get sugar sand, try using other sprinkles such as round nonpareils.
Pink heart-shaped sprinkles: are a cute and simple way to make the button bunny noses.
Candy eyes: are a simple way to add bunny eyes.
Pink mini marshmallows: mini marshmallows are the best size for the ears. I like to use pink to contrast the white fondant. If you were using different colored fondant you could use white instead.
Hot tip: I got my pink sugar sand and heart sprinkles in a Valentines Day sprinkles pack 🙂
How to make bunny cookies
See the full recipe card at the end of the post for ingredient amounts and instructions.
Sift together the flour, cornstarch, baking powder and salt together. Mix well and set aside. In a separate bowl cream the butter and sugar together. Add the egg and vanilla extract to the butter and sugar and mix well. The mix will still be a little lumpy.
Add the sifted dry ingredients and mix until combined. Put the dough onto a floured work surface and push the dough together till it forms a ball. The mix will be reasonably wet. This is normal.
Wrap the ball in cling film and chill for about thirty minutes.
Line your baking trays with parchment paper. If you are not going to chill your dough, pre-heat your oven to 350°F (180°C/160°C Fan forced)
Divide the dough into quarters. Flour your surface well and roll out one-quarter of the dough until it's approx ¼ inch thick. Use the bunny cookie cutter to cut out your cookies, transferring them to your baking sheet as your go.
Leave about ½ inch space between each cookie on the baking sheet. They will expand a little but not much. Continue until all the cookies from your first roll are cut out. Gather the scraps of dough and set aside.
Re-flour your work surface and repeat with the remaining quarters of dough Gently push the pile of dough scraps together, then reflour your work surface, reroll and cut out. Repeat until all the dough is used up.
Bake for twelve minutes, or until cookies are just starting to color around the edges. Remove from oven and allow to cook, then transfer to cooling racks to cool completely before decorating.
Hot tip: you can use a dough tool, a small plastic scrapping tool, to easily clean your bench tops.
How to decorate bunny cookies
Divide your fondant into about quarters. Like the cookie dough this is easier to work with than one big lump.
Put a large piece of cling film down onto a clean work surface. Roll the fondant out on the cling film until it's approx. ⅛th inch thick. Use the same bunny cookie cutter to cut out bunny shapes.
Once you have pressed down start to remove the fondant from around the edges. Lift the clingfilm from the bench if you need to to help pick the fondant up.
Brush the surface of the first cookie with a little water, then lay the cutout fondant on top, taking care to line up the edges. Smooth down the fondant. Repeat with the remaining cookies, re-rolling the fondant as needed.
Set up your decoration station with a small dish of water, mini marshmallows, sugar sand, candy eyes and heart sprinkles.
To make the bunny ears use a knife or scissors to cut a mini marshmallow in half diagonally on the longest edge. You should now have two almost triangular-looking pieces. Dip the cut, open side into the sugar sand. This will form the inside of your bunny ears.
Put a dab of water on the flat bottom of the ears, then stick them in place on the bunny.
Use a dab of water on the back of two eyes and stick them on the bunny, then the heart sprinkles to form the little pink nose.
Repeat the ear, eye and nose process with the rest of the bunny cookies.
How to serve
To serve these fondant bunny cookies pop them onto a plate and enjoy! Perfect for an Easter party to serve to your best bunnies, an animal-themed birthday or a fun spring time occasion.
How to store
To store these iced Easter bunny cookies put them into an airtight container lined with parchment paper for a week. If storing in more than one layer you may need to offset them so the bunny ears are not stacked or with anything pushing on top of them, or they will get squished.
Recipe tips and frequently asked questions
My fondant and/or decorations keep falling off, help!
The decorations are stuck onto the cookies and the fondant with just a little water. This usually works because the small amount of water slightly dissolved the surface of the fondant, which then sticks as it dries.
If you are finding this is insufficient you can help your fondant and decorations stick by using half a teaspoon of glucose syrup or light corn syrup mixed with a dash of water. Use this to stick the fondant onto the cookies and the decorations onto the fondant.
Can I decorate these with royal icing?
You sure can, it just takes longer to dry.
Can I use different colored fondant?
Absolutely. You can either color white fondant yourself by adding a few drops of color and kneading it into the fondant until you get the color you want (take extra care not to stain your worktops if you do this). Or buy colored fondant. These Easter bunnies would also look cute in pretty pastel spring colors such as pinks, greens, yellows or blues.
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- bunny cookie cutter
- Baking trays
- parchment paper
For the cookies
- ⅔ cup (145gms) granulated white sugar
- 2 sticks (1 cup/235gms) unsalted butter
- 1 large egg
- ½ teaspoon baking powder
- 2 cups (300gms) plain flour
- ¼ cup (40 gms) cornstarch
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract *optional
- flour, for dusting the work surface
To decorate the cookies
- ½ tablespon water
- 1 lb (450gms) white ready fondant icing
- 15 pink mini marshmallows
- 1 tablespoon pink sugar sand
- 1 tablespoon pink heart shaped sprinles
To make the cookies
- Sift together the flour, cornstarch, baking powder and salt and set aside.
- In a seperate bowl cream the butter and sugar together.
- Add the egg and vanilla extract to the sugar and butter mix and mix well.
- Add the sifted dry ingredients and mix until just combined.
- Turn the mix onto some clingfilm and push the dough together. The dough will be reasonalby wet to start with. Wrap and chill in the fridge for about 30 mins, but longer is fine.
- Line your baking trays with parchment paper. Pre-heat your oven to 350°F (180°C/160°C Fan forced).
- Remove your dough from the fridge and cling film. Divide into quarters. Flour your surface well. Roll the dough a little bit, then pick up, flip over, reflour your surface and finish rolling out your dough. This will help stop it sticking.
- Roll the dough until it's approx ¼ inch thick. Use the bunny cookie cutter to cut out your cookies, transferring them to your baking sheet as your go.
- Leave about ½ inch space between each cookie on the baking sheet. They will expand a little but not much. Continue untill all the cookies from your first roll are cut out. Gather the scraps of dough and set aside.
- Re-flour your work surface and repeat with the remaining quarters of dough.
- Gently push the pile of dough scraps together, then reflour your work surface, re roll and cut out. Repeat until all the dough is used up.
- Bake for twelve minutes, or untill cookies are just starting to colur around the edges.
- Remove from oven and allow to cook, then transfer to cooling racks to cool completely before decorating.
To decorate the cookies
- Divide the fondant into quarters to make it easier to work with.
- Place a large piece of clingfilm down onto a clean work surface. Roll the fondant out until its's approx. ⅛ inch thick. Use the same bunny cookie cutter to cut out a bunny shape.
- Press down on the cutter, then remove some of the fondant from around the edge. Lift the edge of the cling film up if you need to to help pick up the cut out fondant.
- Lightly brush the top of a bunny sugar cookie with water. Lay the cut out fondant on top, taking care to line up the edges of the fondant and cookie. Smooth down the fondant.
- Repeat with the remaining cookies, rolling and re rolling fondant as needed.
- To add the bunny faces set up your decoration station with a small dish of water, the mini marshmallows, sugar sand, candy eyes and heart sprinkles.
- Use scissors or a knife to cut a mini marshmallow in half diagonally on the longest edge. You will end up with two almost triangular looking pieces.
- Dip the cut, open, sticky side of the marshmallows into the sugar sand. This will be the inside of your bunny ears.
- Put a small dab of water on the flat bottom side of the marchmallow, then stick into place on the bunny.
- Use a dab of water on the back of two candy eyes and stick them into place. Do the same with a heart sprinkle to make the bunny nose.
- Repeat with the remaining bunny cookies and you're done!
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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