Perfect Bunny Cookies Recipe Easy Homemade Icing and Crunchy Edges
These perfect bunny cookies feature crunchy edges and delicate homemade icing, making them a nostalgic and crowd-pleasing treat that’s quick and easy to make.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ½ cups (315g) all-purpose flour
- 1 cup (227g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ tsp baking powder
- ¼ tsp salt
- 1 ½ cups (180g) powdered sugar, sifted
- 2–3 tbsp milk (whole milk or dairy-free alternative)
- ½ tsp vanilla extract
- Food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 3-4 minutes with an electric mixer on medium speed.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk flour, baking powder, and salt together. Gradually add to wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix.
- Wrap dough in plastic wrap and chill in the fridge for at least 30 minutes.
- Lightly flour surface and roll dough to about ¼ inch (6mm) thickness. Use bunny-shaped cutters to cut out cookies. Gather scraps, re-roll, and repeat.
- Place cookies about 1 inch apart on prepared sheets. Bake for 10-12 minutes or until edges are golden brown but centers are still soft.
- Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- In a small bowl, whisk powdered sugar, 2 tbsp milk, and vanilla until smooth. Adjust consistency with more milk if needed.
- Decorate cooled cookies with icing using a spoon, butter knife, or piping bag. Let icing set for at least an hour before storing.
Notes
Use softened but not melting butter for best dough texture. Chill dough to prevent spreading and achieve crunchy edges. Sift powdered sugar for smooth icing. Adjust milk slowly to get the right icing consistency. Let icing set fully before stacking or storing. For dairy-free, substitute coconut oil for butter and coconut milk for milk. For gluten-free, use gluten-free flour blends.
Nutrition
- Serving Size: 1 cookie (about 40g)
- Calories: 150
- Fat: 7
- Carbohydrates: 20
- Protein: 2
Keywords: bunny cookies, sugar cookies, homemade icing, crunchy edges, easy cookies, Easter cookies, kid-friendly cookies