Easter Bunny Sugar Cookies with Marshmallow Frosting

Built on my super soft cut-out sugar cookie recipe, these Easter Bunny Cut Out Sugar Cookies pay tribute to the classic Peeps marshmallow candy! They bake up buttery, soft and tender inside with a slightly crisp edge, then get topped with marshmallow buttercream, sparkling sugar, and chocolate dots piped on for the eyes and nose.

Easter is just around the corner, so these bunny sugar cookies are the perfect bake to share right now! The dough comes straight from my Super Soft Cut Out Sugar Cookies recipe, so you get a buttery, soft, tender center with a lightly crisp exterior.

The marshmallow buttercream is based on my Small Batch Gingerbread Cupcakes recipe, with a splash of heavy cream added so the frosting pipes onto the cookies more easily. The cookies get rolled in classic Peep-style sanding sugar (mine are from Wilton), then finished with two chocolate dots for eyes and a chocolate nose made from melted dark chocolate.

These cookies hold their shape beautifully, don't spread in the oven, and taste fantastic. Enjoy them! If you love these, try my Chocolate Cut Out Sugar Cookies for a chocolate version of the Easter bunny cookie.

What You Will Need

This bunny cut-out sugar cookie recipe calls for the ingredients below. The bulleted items that follow are the key ones that benefit from a little extra explanation.

• Almond and Vanilla Extracts. Along with the vanilla, the almond extract gives the dough its signature sugar cookie taste. Don't leave it out.
• Cream of Tartar and Powdered Sugar. Together, these two ingredients are what make these cutout sugar cookies so soft and tender.
• Marshmallow Creme. Marshmallow fluff works as a swap.
• Sparkling or Sanding Sugars. I went with classic pink, blue, purple, and yellow, but any colors you like or already have on hand will work.

Steps to Make These Cookies

Here is a quick look at how to make these easy bunny cut out sugar cookies. The printable recipe card below has the full instructions and includes both US customary and metric measurements.

Step 1. Make the cut-out sugar cookie dough. Begin by whisking together the all-purpose flour, baking soda, and cream of tartar. In another bowl, beat the unsalted butter until smooth, then mix in the powdered sugar. Add the egg and extracts (Image 1). On low speed, slowly stir the whisked dry ingredients into the wet mixture until everything is fully combined (Image 2).

Step 2. Split the dough, then roll it out. Divide the dough into two portions (Image 3). Roll each portion into a 1/4-inch thick slab on a lightly floured sheet of wax paper (parchment works too) (Image 4). Refrigerate for at least one hour.

Quick Tip: These cookies can be baked ahead of decorating. For a day or two of advance prep, store them in an airtight container at room temperature with a slice of bread to help them stay soft.

Step 3. Cut out the bunny cookies and bake. Lightly flour the bunny cutter, then press out the shapes (Image 5), leaving 1 1/2 inches between them on the baking sheet. Bake 7-8 minutes at 375ºF, until the edges turn a light golden brown. Let them rest on the sheet for about 5 minutes, then move them to a cooling rack (Image 6).

Quick Tip: If you only plan to use sanding sugar or sprinkles, add them just before the cookies go into the oven.

Step 4. Mix the marshmallow buttercream. Beat the unsalted butter and marshmallow creme until smooth. Then add the powdered sugar and heavy cream and mix until everything is fully blended.

Quick Tip: You can make the marshmallow buttercream ahead of time. Store it in a tightly sealed container in the refrigerator. Before using, bring it to room temperature and beat it again with a hand or stand mixer.

Step 5. Decorate the cookies. Pipe the marshmallow buttercream onto each cookie, then spread it evenly with a small offset spatula (Image 9). Press the frosted top straight down into the sanding sugar so it sticks. Pipe on the chocolate eyes and nose (Image 10). I suggest practicing the eyes and nose on parchment paper or a plate first.

Other Ways to Decorate

Here are a few other ways to decorate your bunny cut-out cookies!

• Royal Icing. Added after the cookies are baked and fully cooled. It needs extra tools (check my Christmas Cut Out Sugar Cookies recipe) and takes more time to decorate. A good choice for beginners and experienced bakers alike.
• Vanilla Buttercream Frosting. Added after the cookies are baked and cooled. Use this in place of the marshmallow buttercream if you like. You'll find the recipe with my Super Soft Chocolate Cut Out Sugar Cookies recipe.
• Sanding Sugar or Sprinkles. Added before baking. This is the least messy route and a good pick if you want to skip frosting and royal icing. These cookies are delicious on their own, so a light sprinkle of sanding sugar or sprinkles is all you need.

Tips for Success

Here are some useful tips for making the best cut out sugar cookies.

• Room temperature ingredients. The butter and egg blend into the dough much more smoothly when they are at room temperature.
• Use parchment paper. Plastic wrap works for rolling out the dough, but I like parchment better since you can reuse it later when baking the cookies.
• Divide, then roll. After making the dough, shape it into one large ball and split it in half. Roll each half out on lightly floured parchment paper. I put a silicone baking mat underneath so the paper does not slide around. Stack the second sheet of rolled dough on top of the first.
• Chilled dough is best. Chill it for at least 1 hour. Overnight is even better, or you can cut the time roughly in half by using the freezer.
• Flour the cookie cutter. Dip the bunny cutter in flour every 2-3 cookies to help the shapes release more easily.
• Don't overbake the bunny cookies. The recommended time for these super soft cut-out sugar cookies is 7-8 minutes. Look for light golden edges and bottoms. I usually take them out at 7 minutes.
• Use an oven thermometer. Get an oven thermometer so you know your oven is heating to the right temperature!
• Let the cookies cool completely. Make sure they are fully cool before you spread on the marshmallow buttercream.

Tools for Decorating Cut Out Cookies

You will need these tools to decorate the Easter bunny cut out sugar cookies:

• Cookie Cutter. My bunny cookie cutter is by Ann Clark and measures 4 inches tall.
• Sanding Sugars. I used Wilton sanding sugars, which come in bright blue, yellow, pink, purple, and lots of other shades.
• Piping Bags. You need these for the marshmallow buttercream and, if you like, for the melted chocolate. Plastic and reusable piping bags are both available, so pick whichever feels best in your hands.
• Decorating Tips and Bottle. I used a Wilton no. 10 tip for the marshmallow buttercream and a Wilton candy making decorating bottle for the melted chocolate. A Wilton no. 4 tip also works for the chocolate, but I found the bottle easier. You can get these decorating tips in the Wilton Master Decorating Tip Set, which I really love!
• Small Offset Spatula. Ideal for smoothing the marshmallow buttercream over the cookies.
• Decorating Coupler. This piece connects the decorating tips to the piping bags. Couplers come in the tip set mentioned above, or you can buy them separately.
• Large Pint Glass. I use it to hold my frosting piping bag open. Set the bag inside the glass and let its edges hang over the rim.

Frequently Asked Questions

I used a Wilton 10 tip for the marshmallow buttercream and a Wilton candy-making decorating bottle to pipe the chocolate eyes and noses. A Wilton 4 tip also works for the chocolate, but I found the bottle easier to handle.

If the dough is too sticky, add a bit more flour, one tablespoon at a time, until it stops sticking.

I like to roll my sugar cookies to 1/4 inch thick. If you go thinner, keep a close eye on the clock, since they will bake faster than thicker cookies.

My bunny cookie cutter is from Ann Clark and stands 4 inches tall.

If you handle the dough a lot, air bubbles can form in the cookies while they bake. When that happens, pull them out of the oven and gently tap the tops with a spatula or turner.

More Easter Treats to Try!

If you make this Easter Bunny Cut Out Sugar Cookies Recipe or any other recipe on my site, please leave a star rating and tell me how it turned out in the comments below. Thanks for stopping by!