I’ve always believed that Easter deserves a touch of whimsy on the dessert table, and these bunny sugar cookies deliver just that. With their buttery, almond-scented dough and perfect texture—crisp edges with tender centers—they’re practically begging to be decorated. The recipe comes together with minimal fuss, and the dough handles like a dream when you’re cutting those adorable bunny shapes. Want to know my secret for cookies that keep their shape and never spread too much during baking?
Why You’ll Love these Easter Bunny Sugar Cookies
While many sugar cookie recipes promise to be perfect, these Easter Bunny cookies truly deliver on both taste and charm.
I’m obsessed with how the almond extract gives them that bakery-quality flavor you can’t quite put your finger on. They’re not just adorable—they actually taste amazing.
What sets these apart? The texture is spot-on—crisp edges with a tender center that melts in your mouth.
No spreading during baking, so your bunnies won’t turn into blobs. And unlike some fussy recipes, this dough is surprisingly forgiving.
Even my cookie-decorating-challenged self can make them look impressive.
What Ingredients are in Easter Bunny Sugar Cookies?
These adorable Easter Bunny sugar cookies require simple pantry staples that come together to create a perfectly balanced cookie with just the right amount of sweetness and flavor.
- 2⅔ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup unsalted butter (room temperature)
- 1 cup powdered sugar, sifted
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
The almond extract is what gives these cookies their special bakery-quality taste, so while it might be tempting to skip it if you don’t have it on hand, I really recommend making the extra trip to the store—it’s that little something that elevates these from good to can’t-stop-eating-them amazing.
How to Make these Easter Bunny Sugar Cookies
Step 1: Mix the Dry Ingredients
In a medium bowl, whisk together 2⅔ cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon cream of tartar until well combined.
Set this mixture aside while you work on the wet ingredients.
Step 2: Cream the Butter and Sugar
Beat 1 cup of room temperature unsalted butter in a large bowl until it’s light and creamy, about 2 minutes.
Add 1 cup of sifted powdered sugar and continue beating until the mixture is smooth and fluffy, which makes for the perfect cookie texture.
Step 3: Add the Flavorings
Mix in 1 large egg (make sure it’s room temperature!), 1 teaspoon vanilla extract, and that magical ½ teaspoon almond extract that really makes these cookies special.
The room temperature egg will incorporate much more smoothly than a cold one, trust me on this.
Step 4: Combine Wet and Dry Ingredients
Gradually add your flour mixture to the butter mixture, about one-third at a time, mixing after each addition until just combined.
Using a high-quality stand mixer will make combining the ingredients much easier and ensure even distribution of the dry ingredients.
You don’t want to overmix here, or your bunnies might turn out tough rather than tender.
Step 5: Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
This resting time isn’t just for show—it allows the flavors to meld and makes the dough much easier to roll and cut without sticking to everything.
Step 6: Cut Out Bunny Shapes
Roll the chilled dough out on a lightly floured surface to about ¼-inch thickness, then use your bunny-shaped cookie cutters to create your Easter friends.
Re-roll scraps as needed, but try not to overwork the dough.
Step 7: Bake to Perfection
Place your bunny cutouts on a parchment-lined baking sheet and bake at 350°F for 8 minutes, or until the edges are just barely starting to turn golden.
They might look slightly underdone in the middle, but they’ll continue cooking on the hot baking sheet.
Step 8: Cool and Decorate
Transfer your baked cookies to a wire rack to cool completely before decorating.
Once cool, get creative with marshmallow frosting for the fluffy tails and melted chocolate for the adorable eyes and nose that bring these bunnies to life.
What to Serve with Easter Bunny Sugar Cookies
These adorable bunny cookies deserve some equally delightful companions for your Easter celebration. Pair them with a frothy hot chocolate topped with mini marshmallows—the kids will love the combo while the adults can opt for a rich coffee or spiced chai tea instead.
For a invigorating contrast, serve alongside a bowl of fresh strawberries or a colorful fruit salad that brings spring vibes to your table.
If you’re hosting an Easter brunch, these cookies make the perfect sweet ending after savory egg dishes and pastries.
And don’t forget a small dish of vanilla ice cream on the side—those room-temperature cookies pressed against cold ice cream create that perfect temperature contrast we all secretly crave.
Simple, festive, and guaranteed to make everyone hop with joy!
Easter Bunny Sugar Cookies Substitutions and Variations
- Vegan Version: Replace egg with a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water) and use plant-based butter.
- Decorative Fun: Beyond marshmallow frosting, try colored coconut “fur,” sprinkle “tails,” or press in mini chocolate chips before baking for polka-dot bunnies.
Leftovers and Storage for these Easter Bunny Sugar Cookies
These adorable bunny cookies keep beautifully when stored properly. Here’s how to maintain their charm beyond Easter day:
- Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking or smudging decorations.
- For longer storage, freeze unfrosted cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before decorating.
- Already decorated your bunnies? They can still be frozen! Place them in a single layer until frozen solid, then carefully stack with parchment paper between layers.
- To refresh slightly stale cookies, pop them in a 300°F oven for 3-4 minutes. Let cool completely before serving.
These cookies actually taste best the day after baking, as the flavors have time to develop and meld together beautifully.
Final Thoughts
There’s something utterly charming about these Easter Bunny Sugar Cookies that brings joy to any spring celebration.
The delicate balance of vanilla and almond extracts gives these bunnies a distinctive flavor that stands apart from ordinary sugar cookies. They’re perfect for Easter weekend gatherings, spring school parties, or a sweet afternoon activity with little ones who can help with cutting shapes and decorating.
The simple dough comes together quickly, while the festive shapes transform an everyday treat into a holiday tradition.
Sometimes the most memorable holiday moments happen not around the dinner table, but in the kitchen with flour-dusted hands and cookie cutters.