Why You’ll Love This Recipe
- Fun and festive – Perfect for Easter, springtime, or any special occasion
- Deliciously soft – Buttery sugar cookies with a tender texture
- Easy to decorate – Simple icing and fun toppings bring these bunny cookies to life
- Kid-friendly – A great baking activity for children and families
- Customizable – Change the colors, shapes, or decorations to suit your style
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
For the Decoration:
- 1 cup powdered sugar
- 2 tablespoons milk (adjust for consistency)
- Pink food coloring gel
- White food coloring gel (optional, for brightness)
- Mini marshmallows (for cheeks)
- Black food coloring gel or edible ink pen (for eyes and nose)
- Pink candy pearls (for noses)
- Sliced almonds or fondant triangles (for ears)
Directions
Prepare the Cookie Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
- Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
- Gradually mix in the dry ingredients until a soft dough forms.
Shape the Cookies:
- Roll the dough into small balls (about 1–1 ½ inches in diameter) and place them 2 inches apart on the prepared baking sheet.
- Gently flatten each dough ball with the back of a spoon or your hand to form an oval or round shape resembling a bunny face.
Bake the Cookies:
- Bake for 10–12 minutes or until the edges are lightly golden brown.
- Remove from the oven and let the cookies cool completely on a wire rack.
Prepare the Icing:
- In a small bowl, whisk together the powdered sugar and milk until smooth. Adjust the milk if needed for a spreadable consistency.
- Add a few drops of pink food coloring to create a rosy shade. Optionally, add a little white food coloring for brightness.
Decorate the Cookies:
- Once the cookies are cool, spread the pink icing on each cookie using a spoon or piping bag.
- Place sliced almonds or fondant triangles on the top of each cookie for bunny ears.
- Add mini marshmallows on each side of the face for the bunny cheeks.
- Use black food coloring gel or an edible ink pen to draw small eyes and a nose.
- Optionally, place a pink candy pearl as the nose for extra charm.
Final Touches:
- Let the icing set before serving. Enjoy these cute and delicious Rosy Rabbit Cookies!
Servings and Timing
- Servings: About 18–24 cookies
- Prep time: 20 minutes
- Bake time: 10–12 minutes
- Cooling & Decorating time: 20 minutes
- Total time: About 50 minutes
Variations
- Chocolate Bunnies: Add ¼ cup cocoa powder to the cookie dough for a chocolate version.
- Lemon-Flavored Cookies: Add 1 teaspoon of lemon zest and replace almond extract with lemon extract.
- Different Colors: Use pastel blue, yellow, or lavender icing for variety.
- Gluten-Free Option: Swap the all-purpose flour with a gluten-free flour blend.
- Extra Crunch: Add crushed nuts or sprinkles to the icing for a playful texture.
Storage/Reheating
- Room Temperature: Store cookies in an airtight container for up to 5 days.
- Refrigeration: Keep in the fridge for up to a week.
- Freezing: Freeze undecorated cookies for up to 2 months. Thaw before decorating.
- Reheating: If you prefer warm cookies, microwave them for 5–10 seconds.
FAQs
1. Can I make the dough ahead of time?
Yes! Wrap the dough in plastic wrap and refrigerate for up to 24 hours before baking.
2. What can I use instead of almonds for the ears?
You can use fondant triangles, chocolate pieces, or even cut-out marshmallows.
3. How do I prevent my cookies from spreading too much?
Chill the dough for 20–30 minutes before shaping and baking.
4. Can I use royal icing instead of powdered sugar icing?
Yes, royal icing will give a firmer finish, perfect for detailed designs.
5. Can I use store-bought sugar cookie dough?
Absolutely! If you're short on time, pre-made dough works well too.
6. How can I make the icing dry faster?
Let the cookies sit in a cool, dry place or use a fan to speed up the drying process.
7. Can I make these cookies vegan?
Yes! Use plant-based butter, a flax egg (1 tablespoon flaxseed + 2.5 tablespoon water), and dairy-free milk.
8. What’s the best way to draw the bunny faces?
An edible ink pen provides the most precision, but a fine-tip piping bag works too.
9. Can I use buttercream instead of icing?
Yes, but buttercream won't harden like icing, so it's best for immediate serving.
10. How do I make the cookies extra soft?
Do not overbake—remove them from the oven when the edges just start to turn golden.
Conclusion
Rosy Rabbit Cookies are the perfect combination of cute and delicious! Their soft, buttery texture and adorable bunny design make them a hit for Easter, spring parties, or any fun baking session. Whether you're making them for kids or just for yourself, these cookies are sure to bring smiles all around. Enjoy baking and decorating these charming treats!
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Rosy Rabbit Cookies
- Total Time: 50 minutes
- Yield: 18-24 Servings
- Diet: Vegetarian
Description
These Rosy Rabbit Cookies are soft, buttery sugar cookies decorated with pastel pink icing, marshmallow cheeks, and almond or fondant ears. Perfect for Easter, spring celebrations, or a fun baking project with kids, these adorable bunny cookies are easy to make and decorate.
Ingredients
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
For the Decoration:
- 1 cup powdered sugar
- 2 tablespoons milk (adjust as needed)
- Pink food coloring gel
- White food coloring gel (optional, for brightness)
- Mini marshmallows (for cheeks)
- Black food coloring gel or edible ink pen (for eyes and nose)
- Pink candy pearls (for noses)
- Sliced almonds or fondant triangles (for ears)
Instructions
Prepare the Cookie Dough:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy (about 2–3 minutes).
- Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
- Gradually add dry ingredients and mix until a soft dough forms.
Shape the Cookies:
- Roll dough into small balls (about 1–1 ½ inches in diameter) and place 2 inches apart on the baking sheet.
- Gently flatten each ball to form an oval or round shape resembling a bunny face.
Bake the Cookies:
- Bake for 10–12 minutes, until edges are lightly golden brown.
- Let cookies cool completely on a wire rack before decorating.
Prepare the Icing:
- In a small bowl, whisk powdered sugar and milk until smooth. Adjust milk for desired consistency.
- Add pink food coloring for a rosy shade. Optionally, add white food coloring for brightness.
Decorate the Cookies:
- Spread pink icing over each cookie using a spoon or piping bag.
- Place sliced almonds or fondant triangles at the top for bunny ears.
- Add mini marshmallows on each side for bunny cheeks.
- Use black food coloring gel or an edible ink pen to draw small eyes and a nose.
- Optionally, place a pink candy pearl as the nose for extra charm.
Final Touches:
- Let the icing set before serving. Enjoy these cute and delicious Rosy Rabbit Cookies!
Notes
- For a chocolate version: Add ¼ cup cocoa powder to the dough.
- For a citrus twist: Add 1 teaspoon lemon zest and use lemon extract instead of almond extract.
- For a gluten-free version: Swap all-purpose flour for a gluten-free flour blend.
- For faster drying icing: Let cookies sit in a cool, dry place or use a fan.
- Prep Time: 20minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American