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Bunny Easter Cookies with Colorful Buttercream Frosting Recipe

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4 from 55 reviews

  • Author: Amina
  • Total Time: 1 hour 22 minutes
  • Yield: 15 servings
  • Diet: Vegetarian

Description

These delightful Bunny Easter Cookies are a fun and festive treat perfect for celebrating the holiday. Made from soft and thick sugar cookies that are rolled and cut into cute heart shapes, they are decorated with smooth, colorful buttercream icing to resemble adorable Easter bunnies. The recipe includes detailed instructions for preparing the cookie dough, baking to a perfect soft texture, and creating vibrant, piped icing designs that bring the cookies to life. Ideal for family gatherings or as charming gifts, these cookies combine classic flavors with creative decoration for a joyful Easter celebration.

Ingredients

Sugar Cookies:

  • 1 cup (205 grams) vegetable shortening
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs (room temperature)
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 3 ½ cups (490 grams) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Buttercream Frosting:

  • 1 cup (227 grams) unsalted butter, slightly melted
  • 2 ½ cups (325 grams) powdered sugar
  • 1 tablespoon vanilla extract
  • Gel food coloring, assorted colors

Instructions

  1. Mix Wet Ingredients: In a large bowl, beat together the vegetable shortening, granulated sugar, eggs, milk, and vanilla extract until the mixture is smooth, about 1 to 2 minutes.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. Form Dough: Gradually add the dry ingredients to the wet ingredients and beat just until well combined and the dough starts to stick together, about 1 to 2 minutes. Avoid overmixing to keep the cookies tender.
  4. Prepare Baking Sheet: Line a baking sheet with parchment paper and set it aside for later.
  5. Roll Out Dough: Lightly flour a silicone baking mat or clean tabletop. Place about one-third of the dough onto the floured surface, sprinkle the top with flour to prevent sticking, and roll out to your desired thickness. For soft, thick cookies, use a rolling pin with 3/8” thickness rings.
  6. Cut Cookie Shapes: Use heart-shaped cookie cutters about 3.5” (large) and 2” (small) to cut out the cookies from the rolled dough. Transfer the cutouts to the prepared baking sheet. Cookies can be placed close together on the sheet.
  7. Chill Cookies: Place the baking sheet with cut cookies in the freezer for 20 minutes to help them set before baking.
  8. Preheat Oven: Preheat your oven to 350°F (177°C).
  9. Bake Cookies: Line a second baking sheet with parchment paper. Place cookies about 2 inches apart on the baking sheet and bake one tray at a time. Bake thick cut cookies for 12-14 minutes and thinner cookies for 8-10 minutes, or until the tops look set but not brown and bottoms are lightly browned. The centers should still be slightly soft.
  10. Cool Cookies: Remove cookies from the oven and allow them to cool completely on a wire rack before decorating.
  11. Prepare Buttercream: In a large bowl, beat the slightly melted unsalted butter, powdered sugar, and vanilla extract together until light and fluffy, about 5 minutes. If the icing is too thick, beat in 1 tablespoon of water to reach desired consistency.
  12. Color Icing: Divide the buttercream into smaller bowls and tint each with gel food coloring of your choice, stirring thoroughly to evenly distribute the color.
  13. Fill Piping Bags: Transfer each colored icing to tipless piping bags and secure the open ends with clips or elastics.
  14. Cut Tips: Cut small openings at the tips of the piping bags—larger openings for filling background areas and smaller openings for fine details.
  15. Warm Icing if Needed: If icing does not squeeze smoothly, warm the bags by rolling them gently between your hands. Do not microwave the icing as it can melt.
  16. Decorate Cookies: Start by piping the background colors onto the cookies, outlining then filling in the shapes. Layer your decoration, adding details such as the bunny’s face after the background has set.
  17. Storage: Store decorated cookies in a sealed, food-safe container at room temperature for up to 3 days or refrigerated for up to 1 week. Keep cookies in a single layer to preserve the icing details.

Notes

  • For thick, soft cookies, use a rolling pin with thickness rings set to 3/8 inch.
  • If cutting cookies thinner than 3/8 inch, reduce baking time and start checking at 8 minutes.
  • Only bake one tray of cookies at a time for even baking.
  • Use gel food coloring for vibrant colors that do not alter icing consistency.
  • Do not microwave buttercream icing to warm—it will ruin the texture.
  • Freeze unbaked cookies to help them keep their shape while baking.
  • Store decorated cookies in a single layer to avoid damaging icing decorations.
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/bunny-easter-cookies-with-colorful-buttercream-frosting-recipe/