Easter Bunny Cut-Out Sugar Cookie Recipe

Made from my Super Soft Cut-Out Sugar Cookies recipe, these Easter Bunny Cut Out Sugar Cookies are inspired by the classic Peeps marshmallow candy. They bake up with a tender, buttery interior and a slightly crisp edge, then are finished with marshmallow buttercream, bright sanding sugar, and tiny piped chocolate eyes and noses.

With Easter approaching, these bunny-shaped sugar cookies are a cheerful seasonal treat. The cookie base comes from my Super Soft Cut Out Sugar Cookies — a reliable dough that holds its shape without spreading and stays soft inside.

The marshmallow buttercream is adapted from my Small Batch Gingerbread Cupcakes frosting and is thinned slightly with heavy cream so it pipes and spreads easily. After piping and smoothing the frosting, press each cookie into colored sanding sugar (I used classic pastel colors) and finish with two chocolate dots for eyes and a small chocolate dot for the nose.

These cookies keep their shape well and taste great. If you prefer a chocolate version, try my Chocolate Cut Out Sugar Cookies for a different take on the Easter bunny theme.

Ingredients

These are the main ingredients for the bunny cut-out sugar cookies, with a few notes about key items below.

• Almond and Vanilla Extracts. Both extracts add the classic sugar-cookie flavor—don’t skip them.
• Cream of Tartar and Powdered Sugar. These give the cookies a soft, tender texture.
• Marshmallow Creme. Marshmallow fluff works equally well.
• Sparkling or Sanding Sugars. Pastel colors—pink, blue, purple, yellow—give the cookies a Peeps-inspired finish, but any colors will work.

How to Make the Recipe

Below is a concise overview of the process. The full printable recipe with exact measurements is included in the recipe card below.

Step 1. Make the dough. Whisk flour, baking soda, and cream of tartar. Beat butter until smooth, add sifted powdered sugar, then the egg and extracts. Add the dry ingredients on low speed and mix until a cohesive dough forms.

Step 2. Divide and chill. Shape the dough into a ball and divide it in two. Roll each half into a 1/4-inch slab on lightly floured parchment or wax paper. Stack the slabs and chill at least one hour.

Quick Tip: You can bake and store the cookies a day or two in advance. Keep them in an airtight container with a slice of bread to help maintain softness.

Step 3. Cut and bake. Flour the bunny cutter and cut shapes, spacing cookies about 1 1/2″ apart. Bake at 375°F for 7–8 minutes, until edges are a light golden brown. Cool on the baking sheet for five minutes, then transfer to a rack to cool completely.

Quick Tip: If you’re only using sanding sugar or sprinkles, add them before baking to avoid extra steps later.

Step 4. Make the marshmallow buttercream. Beat the butter and marshmallow creme until smooth. Add powdered sugar, then heavy cream, and mix until the frosting reaches a pipeable consistency (start with 1 tablespoon of cream and increase as needed; 2 tablespoons works well for piping).

Quick Tip: Frosting can be made ahead and stored in a sealed container in the refrigerator. Bring to room temperature and re-whip before using.

Step 5. Decorate. Pipe and smooth the marshmallow buttercream, then press the frosted cookie into the sanding sugar so it’s evenly coated. Pipe two small chocolate dots for eyes and a slightly larger dot for the nose. Practice piping on parchment first if you’re new to it.

Decorating Variations

Try these alternative decorating methods:

• Royal Icing. Use royal icing after the cookies are cooled for a smooth, detailed finish. This takes more time and tools but gives professional-looking results.
• Vanilla Buttercream. Substitute regular vanilla buttercream if you prefer. It spreads and pipes similarly and is an easy swap.
• Sanding Sugar or Sprinkles Before Baking. For a simpler approach, add sanding sugar or sprinkles before baking and skip the frosting entirely.

Helpful Tips

Follow these tips for reliable results:

• Use room temperature ingredients. Butter and egg blend more easily and give a smoother dough.
• Prefer parchment for rolling. It’s reusable for baking and keeps the dough from sticking.
• Divide then roll. Rolling two thinner slabs and stacking them before chilling saves time and keeps the dough manageable.
• Chill thoroughly. Chill at least one hour; overnight is ideal. The freezer can shorten the time if needed.
• Flour the cutter often. Dipping the cutter in flour every few cuts helps release shapes cleanly.
• Don’t overbake. Bake 7–8 minutes and remove when the edges are lightly golden for soft centers.
• Use an oven thermometer. Ovens vary; a thermometer ensures accurate temperature.
• Cool completely before frosting. Warm cookies will cause the frosting to melt and lose its texture.

Cut Out Sugar Cookie Tools

Recommended tools for decorating:

• Cookie cutter. A 4-inch bunny cutter works well for the yield in this recipe.
• Sanding sugars. Assorted pastel colors for the Peep-inspired finish.
• Piping bags. For frosting and optional chocolate piping.
• Decorating tips or bottle. A Wilton no. 10 tip is good for filling; a small bottle or a no. 4 tip works well for chocolate details.
• Small offset spatula. Ideal for smoothing frosting.
• Decorating coupler. Useful to attach tips to reusable piping bags.
• Large glass for filling bags. Makes loading the piping bag easier.

Recipe FAQs

More Easter Treats to Enjoy!

Chocolate Covered Coconut Buttercream Eggs

Super Moist Carrot Cake Cupcakes

Chocolate Covered Peanut Butter Eggs

Coconut Sheet Cake

If you try this Easter Bunny Cut Out Sugar Cookies or any recipe here, please leave a star rating and a comment to share how it turned out. Thanks for visiting!