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    Home » cookies

    Published: Apr 13, 2022 • Modified: Apr 12, 2022 • This site generates income via ads and may contain affiliate links. See my privacy policy linked in the footer.

    Easter Bunny Cut Out Sugar Cookies

    Jump to Recipe Print Recipe
    Images of Easter bunny cut out sugar cookies from BeyondtheButter.com | © Beyond the Butter®

    Made with my super soft cut-out sugar cookies recipe, these Easter Bunny Cut Out Sugar Cookies are a nod to the classic Peeps marshmallow candy! They have a buttery soft, tender inside with a slightly crisp outside, topped with marshmallow buttercream frosting, sparkling sugar, and chocolate piped on dots for their eyes and nose.

    Easter bunny cut out sugar cookies on a parchment paper lined baking sheet | © Beyond the Butter®
    Easter bunny cut out sugar cookie decorated with purple sanding sugar and a chocolate nose and eyes with its right ear broken off on a black dessert plate | © Beyond the Butter®

    Table of Contents

    • Easter Bunny Sugar Cookies - About the Recipe
    • Here's How to Make It!
    • Helpful Tips for Making the Perfect Cut Out Sugar Cookies
    • Alternative Ways to Decorate Your Bunny Cut Out Cookies
      • Royal Icing
      • Sanding Sugars or Sprinkles
    • Cut Out Sugar Cookie Tools
    • Recipe FAQs
    • More Easter Treats to Enjoy!

    Easter Bunny Sugar Cookies - About the Recipe

    With Easter right around the corner, I can't think of a better time to share these bunny cut out sugar cookies! The cookie recipe is straight from my super soft cut out sugar cookies recipe. They have a buttery soft, tender inside and a slightly crisp outside.

    The marshmallow buttercream frosting is adapted from my small batch gingerbread cupcakes recipe with a little added heavy cream to make it easier to pipe onto the cookies. They're coated in the classic Peep sanding sugar colors then topped with a pair of chocolate dots for eyes and a chocolate nose using melted dark chocolate.

    These cut out cookies hold their shape so well, won't spread, and taste absolutely wonderful! I hope you enjoy them!

    Easter bunny cut out sugar cookies on a parchment paper lined baking sheet | © Beyond the Butter®
    Easter bunny cut out sugar cookies on a marbled background | © Beyond the Butter®

    Here's How to Make It!

    Here's a super brief overview of how to make these easy bunny cut out sugar cookies recipe. Scroll down for the full recipe.

    1. Make the cut out sugar cookies. You can make them in advance of decorating the cookies. If making them a day or two in advance, you can keep them in a well-sealed container at room temperature with a slice of bread (to keep them soft).
    2. Make the marshmallow buttercream frosting. This frosting comes together easily with unsalted butter, marshmallow creme, powdered sugar, and a little heavy cream. Like the cookies, it can be made in advance, but kept in a tightly sealed container in the fridge. Let it come to room temperature and remix with a hand or stand mixer before using.
    3. Decorate the cookies. Pipe the marshmallow buttercream frosting onto the cookie, then spread and smooth it out using a small offset spatula. Coat the frosted cookie into either the purple, yellow, pink, or blue sanding sugar. Pipe on the chocolate eyes and nose. I recommend doing a test of piping the eyes and nose first on parchment paper or plate.
    Easter bunny cut out sugar cookies on a parchment paper lined baking sheet | © Beyond the Butter®

    Helpful Tips for Making the Perfect Cut Out Sugar Cookies

    • Room temperature ingredients. Ingredients, like your unsalted butter and egg, will blend with the other ingredients a lot easier when they are at room temperature.
    • Use parchment paper. You can use plastic wrap to roll out the dough, but I prefer parchment paper because you can reuse it later to bake your sugar cookies.
    • Divide then roll. Once the dough is made, shape it into one big ball, then divide it in half. Roll each half out onto a lightly floured parchment paper. I also place a silicone baking mat underneath to keep the paper from sliding all around. You will stack the second parchment sheet of rolled out cookie dough on top of the other.
    • Chilled dough is the best. A minimum of 1 hour is good. Overnight is even better or you can chill it for about half the time in the freezer.
    • Flour the cookie cutter. Dipping your bunny cookie cutter every 2-3 cookies in some flour will help release the cookies easier.
    • Don't over bake the bunny cookies. The recommended baking times for this super soft cut out sugar cookies recipe is 7-8 minutes. You want the edges and underside of the cookies to be a light golden brown color. My preference is to bake them for 7 minutes.
    • Use an oven thermometer. Get yourself an oven thermometer to make sure your oven is heating to the correct temperature!
    • Cool the cut out sugar cookies completely. Before you add your marshmallow buttercream frosting, make sure the cookies have cooled.
    Easter bunny cut out sugar cookies on a parchment paper lined baking sheet | © Beyond the Butter®

    Alternative Ways to Decorate Your Bunny Cut Out Cookies

    Royal Icing

    Applied after the cookies have baked and cooled. Royal icing requires some additional tools (see my Christmas cut out sugar cookies recipe) and will take some time to decorate. This is good for beginner bakers through advance.

    Vanilla Buttercream Frosting

    Applied after the cookies have baked and cooled. You can use this recipe in place of the marshmallow buttercream frosting, if you prefer. You can find this frosting recipe with my super soft chocolate cut out sugar cookies recipe.

    Sanding Sugars or Sprinkles

    Applied before you bake the cookies. This option is less messy and good if you'd rather skip the frosting and royal icing. These cut out sugar cookies taste wonderful on their own, so adding just a little a sanding sugar or sprinkles would be perfect.

    Cut Out Sugar Cookie Tools

    Here are the tools you'll need to decorate the Easter bunny cut out sugar cookies:

    • Cookie Cutter. My bunny cookie cutter is from Ann Clark and is 4 inches tall.
    • Piping Bags. Needed for the marshmallow buttercream frosting and (optionally) for the melted chocolate. There are different types of plastic piping bags out there as well as reuseable piping bags. Use what feels best in your hands.
    • Decorating Tips and Bottle. I used the Wilton no. 10 decorating tip for the marshmallow buttercream frosting and a Wilton candy making decorating bottle for the melted chocolate. You could also use the Wilton no. 4 decorating tip as a substitute for the chocolate, but I found the bottle to be easier. The decorating tips can be found in the Wilton Master Decorating Tip Set which I love!
    • Small Offset spatula. Perfect for smoothing out the marshmallow buttercream frosting on the cookies.
    • Decorating Coupler. This is what is used to help attach the decorating tips with the piping bags. Couplers can be purchased in the tip set I mention above or separately.
    • Large pint glass. I use this for filling my frosting piping bag. To use, place the piping bag in the glass, draping the bag over the sides.
    Plate full of Easter bunny cut out sugar cookies decorated in purple, pink, blue, and yellow sanding sugars with chocolate dots for eyes and noses on whie marbled background | © Beyond the Butter®

    Recipe FAQs

    What size decorating tips did you use?

    I used a Wilton 10 decorating tip for the marshmallow buttercream frosting and a Wilton candy making decorating bottle to pipe on the chocolate eyes and noses. You can also use a Wilton 4 decorating tip for the chocolate, but I found the decorating bottle easier to use.

    My cookie dough is sticky and difficult to roll out.

    Try adding a little more flour to the dough—a tablespoon at a time—until the stickiness is gone.

    How thick should I roll out my cookie dough?

    I prefer to roll my sugar cookies out to a ¼ inch thickness. If you would like to roll them out thinner, make sure to pay attention to the time you bake them because they'll bake faster than thicker cookies.

    What cookie cutter did you use?

    My bunny cookie cutter is by Ann Clark. It's 4 inches in height.

    Why do my cut out cookies have air bubbles in them?

    Sometimes the more you handle the cookie dough air bubbles can appear in the cookie during baking. If this happens, remove them from the oven and gently tap the tops of them with a spatula/turner.

    More Easter Treats to Enjoy!

    • Chocolate Covered Coconut Buttercream Eggs
    • Super Moist Carrot Cake Cupcakes
    • Chocolate Covered Peanut Butter Eggs
    • Coconut Sheet Cake
    Easter bunny cut out sugar cookies on a parchment paper lined baking sheet | © Beyond the Butter®

    Easter Bunny Cut Out Sugar Cookies

    Author: Jennifer
    Made with my super soft cut-out sugar cookies recipe, these Easter Bunny Cut Out Sugar Cookies are a nod to the classic Peeps marshmallow candy! They have a buttery soft, tender inside with a slightly crisp outside, topped with marshmallow buttercream frosting, sparkling sugar, and chocolate piped on dots for their eyes and nose.
    (prevent your screen from going dark while making this recipe)
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 8 minutes
    Chill Time 1 hour
    Total Time 1 hour 28 minutes
    Course Dessert
    Cuisine American
    Servings 18 servings

    Ingredients
     

    easter bunny cut out sugar cookies

    • 2 â…” cups All-Purpose Flour
    • 1 teaspoon Baking Soda
    • 1 teaspoon Cream of Tartar
    • 1 cup Unsalted Butter (room temperature)
    • 1 cup Sifted Powdered Sugar
    • 1 Large Egg (room temperature)
    • 1 teaspoon Vanilla Extract
    • ½ teaspoon Almond Extract

    marshmallow buttercream frosting

    • ½ cup Unsalted Butter (room temperature)
    • 3 ½ oz Marshmallow Creme
    • 1 ¼ cup Powdered Sugar
    • 2 tablespoon Heavy Cream

    decorations

    • Blue Sanding Sugar
    • Pink Sanding Sugar
    • Yellow Sanding Sugar
    • Purple Sanding Sugar
    • 3 oz Dark Chocolate Chips (melted, for the eyes and nose)
    • 2 teaspoon Coconut Oil (gets melted with the chocolate)

    Instructions

    Easter bunny cut out sugar cookies

    • In a medium bowl, whisk together the all-purpose flour, baking soda, and cream of tartar. Set to the side.
      2 â…” cups All-Purpose Flour, 1 teaspoon Baking Soda, 1 teaspoon Cream of Tartar
    • Using your hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy.
      1 cup Unsalted Butter
    • Turn off your mixer and add in the powdered sugar. Blend it together with the butter over low speed until it's almost combined.
      1 cup Sifted Powdered Sugar
    • Scrape down the sides of the bowl, then on medium-high speed, add in the egg, vanilla extract, and almond extract until well blended.
      1 Large Egg, 1 teaspoon Vanilla Extract, ½ teaspoon Almond Extract
    • Switching the mixer speed low, gradually add in the whisked dry mixture until fully incorporated. The cookie dough should start to form a ball and pull away from the sides.
    • Transfer the sugar cookie dough onto a clean work surface, then shape it into a ball and divide it into 2 sections. Roll out the first section of cookie dough to a ¼ inch thickness slab on a lightly floured sheet of parchment paper (or wax paper). Place onto a baking sheet or jelly roll pan. Repeat with the second section, placing it on top of the first layer. Refrigerate the cookie dough slabs for a minimum of 1 hour.
    • After chilling is complete, adjust your oven rack to the 2nd level position (just above center) and preheat your oven to 375ºF. Line 2 cookie sheets with parchment paper and set aside.
    • Flour your bunny cookie cutter then cut out your cookies. Place each bunny cookie 1 ½" apart on the cookie sheet. If you're only using sanding sugar or sprinkles, now is the time to add them. Place any cookies not yet baked into the refrigerator or freezer to chill while the first set bakes.
    • Bake the cookies for 7-8 minutes at 375ºF or until the edges are a light golden brown. Allow them to cool on the cookie sheet for about 5 minutes before transferring them with a spatula (or server) to a wire cooling rack. Let them cool completely before decorating them with the royal icing. If baking the cookies in advance, keep them stored in an airtight container with a slice of bread for up to 3 days. You can also freeze baked cookies for up to 3 months. Let them cool completely before placing into a well-sealed container or freezer bag.

    marshmallow buttercream frosting

    • Using your hand mixer or a stand mixer fitted with the paddle attachment beat the unsalted butter and marshmallow creme together until well blended and no chunks of butter appear in the mixture.
      ½ cup Unsalted Butter, 3 ½ oz Marshmallow Creme
    • With the mixer stopped, add in the powdered sugar. Mix together on low speed until the frosting begins to form, then add in the heavy cream and mix until fully incorporated. It's best to start with just 1 tablespoon of heavy cream and see if this is the consistency you prefer. For piping the frosting onto the bunnies, I found using 2 tablespoons to be the best.
      1 ¼ cup Powdered Sugar, 2 tablespoon Heavy Cream

    decorating the Easter bunny cookies

    • Melt the dark chocolate and coconut oil in a microwave safe measuring glass for 1 minute at full power. Stir, then heat once more for 30-45 seconds at full power. Stir, then transfer the melted chocolate to a Wilton candy making decorating bottle or a small piping bag fitted with a coupler and a Wilton 4 decorating tip. Set to the side.
      3 oz Dark Chocolate Chips, 2 teaspoon Coconut Oil
    • Fill a large piping bag fitted with a coupler and Wilton 10 decorating tip with the marshmallow buttercream frosting. Outline the bunny cookies with the frosting then continue to pipe along the inside to fill them in.
    • Smooth out the frosting with a small offset spatula, then coat the frosted cookie in either the blue, pink, yellow, or purple sanding sugar.
      Repeat until all the cookies have been decorated, then pipe on the chocolate eyes and nose on each bunny cookie. See notes for alternative ways to decorate your bunny cookies.
      Blue Sanding Sugar, Pink Sanding Sugar, Yellow Sanding Sugar, Purple Sanding Sugar

    cookie storage

    • Cookies can be stored in a well-sealed food container with a slice of bread to keep them nice and soft for up to 10 days. It's best to separate each layer of cookies with either parchment paper or wax paper. The cookies can also be kept in individual cookie bags that are sealed. Already baked and iced cookies can be stored for up to 3 months when placed and sealed into individual bags.

    Recipe Notes

    This Easter bunny cut-out sugar cookie recipe yields approximately 18 bunny cookies using this 4 inch Easter bunny cookie cutter. This will vary based on the size of your cookie cutters and how thick you roll out your dough.
    To decorate these cookies using vanilla buttercream frosting, visit my Chocolate Cut Out Sugar Cookies recipe.
    To decorate these cookies using royal icing, visit my Super Soft Cut Out Sugar Cookies recipe. Please note for this cookie recipe, you will need to reduce the amount of royal icing needed.
    To skip the frosting or royal icing all together, you can easily sprinkle some sanding sugar onto the tops of each cookie before baking.
    Recipe bake times are approximate and will vary based on your oven. Always begin to check on your recipe at the first recommended bake time listed.
    Total decorating time for these super soft cut-out sugar cookies will vary based on how many cookies are made (based on size of cookie cutter shapes) and experience level.
    This cut out sugar cookie recipe is a family recipe that was given to me by my late Grammy. The marshmallow buttercream frosting recipe is adapted from my Small Batch Gingerbread Cupcakes recipe.
    Tried this recipe and loved it?Snap a pic and share it with me over on Instagram tagging @beyond.the.butter and #beyondthebutter in your caption or stories!
    A row of blue, purple, and yellow easter bunny cut out sugar cookies on a marbled background | © Beyond the Butter®

    More cookies

    • Classic Spritz Cookies
    • Soft and Chewy Gingerbread Cookies
    • Homemade Thin Mints
    • Lemon Shortbread Cookies

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    Welcome to my blog! I'm Jennifer and I love creating and sharing dessert recipes that are sweet, simple, and fun to make, and bring me—and hopefully you and your loved ones—wonderful memories! Learn more about me and my inspiration for starting Beyond the Butter!

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