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–+ servings
Cute bunny sugar cookie next to other cookies with a decorative carrot sprinkle or pastel sprinkles.
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4.83 from 34 votes

Easy Bunny Sugar Cookies

Soft, melt-in-your-mouth bunny sugar cookies! They're super easy to make and a great way to celebrate Spring/Easter! :)
Prep Time30 minutes
Cook Time9 minutes
Total Time39 minutes
Course: Dessert
Cuisine: American
Servings: 14 cookies
Calories: 177kcal
Author: Bianca Fernandez

Equipment

  • 2 small bowls or plates for rolling dough in sugar or sprinkles
  • 1 medium mixing bowl for dry ingredients
  • 1 large mixing bowl for mixing dough
  • 1 silicone spatula
  • 1 small cookie scoop holds 1 ½ tablespoons dough
  • 2 Cookie sheets
  • Parchment Paper
  • 2 small microwave-safe bowls, for melting chocolate
  • 2 small silicone spatulas,
  • 2 Piping bags can alternatively use toothpicks or Ziploc bags
  • 1 pair of scissors,

Ingredients

Dry ingredients:

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Wet ingredients:

  • ½ cup unsalted butter melted and cooled
  • ¼ cup granulated sugar
  • ¼ cup light or dark brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 egg

For rolling:

Decoration for face:

  • 1 tablespoon milk or dark chocolate
  • 3 tablespoons white chocolate
  • pink/red oil-based food coloring see steps
US Customary - Metric

Instructions

For the cookie dough:

  • In a medium bowl, whisk together all of the dry ingredients: 1 ½ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  • In a large bowl, use silicone spatula to mix melted ½ cup unsalted butter, ¼ cup granulated sugar, and ¼ cup light or dark brown sugar until combined.
  • Add 1 egg and 1 teaspoon vanilla extract. Mix until smooth.
  • Dump in all of the dry ingredients and mix until no dry spots remain.
    Tip: If you want soft cookies, continue onto the next steps. If you want slightly chewier ones, I recommend covering the dough with plastic wrap and refrigerating for 30 minutes, then follow the recipe as usual.

Scoop & bake cookies:

  • Preheat oven to 325°F/163°C and line two baking trays with parchment paper or silicone mats.
  • In a small bowl or plate, add 4 tablespoons granulated sugar for rolling the dough. Do the same with sprinkles.
  • For regular sugar cookies, use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Roll into granulated sugar and place on lined baking tray, spacing cookies about 3-4 inches apart.
  • For sprinkle sugar cookies, use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Roll tops into sprinkles and place on lined baking tray, spacing cookies about 3-4 inches apart.
    Sugar cookie dough topped with pastel sprinkles.
  • For bunny sugar cookies, use small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape into a ball and roll in granulated sugar. Place onto lined baking tray. This will be the bunny's head.
    For the ears, take about ¾ tsp of dough, shape into ball, and equally split it into two. Roll the balls into about 1.25-inch logs, and place on the top sides of the heads. Make sure they are somewhat thin and spaced out, so they don't connect when baking.
    Place bunnies about 3-4 inches apart.
    Bunny cookie dough on a lined baking sheet ready for the oven.
  • Bake for 9-11 minutes. For soft cookies, bake them until the edges are set and firm. For chewier ones, bake slightly longer, until the edges are a light golden brown.
    Note: If using decorative carrot sprinkles like I did, immediately and gently push into the tops of freshly baked, warm cookies. This will help the sprinkles stay after cooling. Alternatively, use melted chocolate as glue to stick them on later. :-)
    Cute Easter sugar cookies: carrot sprinkle cookie, bunny cookie, and pastel sprinkles cookie.
  • Let cool on pan for about 5-10 minutes, then transfer cookies to wire rack. Let cool completely.

For the bunny faces:

  • Note: You can a piping bag, toothpick, or cookie scribe to add on the details. I used piping bags.
  • Melt 1 tablespoon milk or dark chocolate in a small microwave-safe bowl. Microwave in 30-second intervals, stirring in between with a silicone spatula, until fully melted. Transfer to piping bag and use this to draw on the eyes and nose.
  • Melt 3 tablespoons white chocolate to another small microwave-safe bowl. Add a small drop of pink/red oil-based food coloring. Transfer to piping bag and use this for the blush and ears.
    *If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
  • Enjoy!

Video

Notes

  • Store cookies in an airtight container at room temperature for up to one week.
  • See blog post on how to make it vegan.

Nutrition

Serving: 1 cookie | Calories: 177kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 147mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 221IU | Vitamin C: 0.02mg | Calcium: 25mg | Iron: 1mg
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