Easter Bunny Cut Out Cookies always show up at my house the week before the holiday, right when everyone is asking what they can bring to brunch. I get it. You want something cute, festive, and not fussy. These cookies check every box. They hold their shape, taste like vanilla sugar and butter, and decorate like a dream. If you have kids around, these are a guaranteed win, but honestly, the adults get just as excited. Let me walk you through the exact method I use so yours turn out soft in the center, lightly crisp on the edges, and ready for any sprinkle party you can imagine.
How to Make the Recipe
Here’s the simple path I follow for dough that stays tender, cuts clean, and bakes evenly. This dough for Easter Bunny Cut Out Cookies is sturdy enough for detailed shapes, but still melts in your mouth.
Ingredients at a glance
- 1 cup unsalted butter, softened to room temp
- 1 cup granulated sugar
- 1 large egg, room temp
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract, optional but lovely
- 2 3/4 cups all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
If you like baking by weight, aim for about 345 grams of flour. A digital scale keeps cookies consistent and prevents dry dough.
Step by step
- Cream butter and sugar until pale and fluffy, about 2 to 3 minutes. You want it well mixed, not greasy.
- Beat in the egg, vanilla, and almond extract. Scrape the bowl so everything blends.
- Whisk flour, baking powder, and salt in a separate bowl. Add dry ingredients to the mixer in two additions on low speed. Mix just until the dough comes together and looks smooth.
- Divide dough in half. Press each half into a flat disk. Wrap tightly and chill 45 to 60 minutes until firm but rollable.
- Roll dough between two sheets of parchment to about 1/4 inch thick. If the dough warms up, slide the parchment and dough onto a baking sheet and chill again for 10 minutes.
- Cut out bunny shapes. Place on parchment lined baking sheets, spacing about 2 inches apart.
- Chill the cut cookies for 10 to 15 minutes before baking. This extra chill helps them keep crisp edges.
- Bake at 350°F for 9 to 11 minutes, until the edges look set and the bottoms are light golden. They should not brown deeply on top.
- Cool on the sheet for 5 minutes, then transfer to a rack to cool completely before decorating.
Baking notes and yield
This makes roughly 24 to 30 medium cookies, depending on cutter size. If you like a softer cookie, pull them out earlier. For a slightly crisper edge, add a minute. The trick is to watch for that lightly set edge. They’ll finish firming up as they cool.
Make ahead: the dough keeps wrapped in the fridge up to 3 days, or freeze the disks for up to 3 months. Thaw overnight in the fridge before rolling.
Decorating Variations
Once your cookies cool, the fun begins. I decorate five different ways depending on my mood and how much time I have. Easter Bunny Cut Out Cookies look adorable with simple touches, so pick one style and roll with it.
Royal icing: Whisk up a simple royal icing and use two consistencies. Outline with a slightly thicker icing, then flood with a thinner one. Use pastel gel colors and a tiny scribe or toothpick to nudge the icing into ears and cheeks. A tiny dot of pink for the nose makes them extra sweet.
Buttercream swoops: If you want soft, fluffy frosting, pipe a thin layer of vanilla buttercream and smooth it with an offset spatula. Tap on sanding sugar for sparkle and press a little marshmallow piece as a tail.
Simple glaze dip: Whisk powdered sugar with milk and vanilla until a thick glaze forms. Dip the tops, let excess drip, then shower with sprinkles. Kids love this one. It sets with a gentle shine.
Chocolate details: Melt white or milk chocolate and pipe whiskers, eyes, or tuxedo style vests. Keep it light and playful. Chocolate sets fast, so have your sprinkles ready.
Natural accents: Try shredded coconut for fuzzy tails, crushed freeze dried raspberries for pink cheeks, or edible marker for eyes. These tiny, easy add ons make a big impact.
“I brought a tray of these to my office and watched grown adults argue over who got the bunny with the pink bow. The cookies stayed soft for days, and the edges looked so clean. New spring tradition.”
Recommended Tools for Your Easter Cookies
You do not need a lot of fancy gear, but the right tools make the process smoother. For Easter Bunny Cut Out Cookies, I reach for a short list that keeps the shapes neat and the decorating less messy.
- Bunny cookie cutters in a few sizes
- Rolling pin with thickness guides or rolling bands for even dough
- Parchment paper for rolling and baking
- Half sheet pans and a couple cooling racks
- Offset spatula for lifting cut shapes and spreading frosting
- Bench scraper to tidy the edges of rolled dough
- Piping bags and round tips 2 and 3 for royal icing
- Scribe tool or toothpicks for small details
- Pastel gel food colors
- Digital scale for consistent flour measuring
- Oven thermometer to confirm a true 350°F
With these on hand, rolling is easy, icing is tidy, and your bunnies keep their adorable ears intact.
Helpful Tips for Success
Small habits add up to bakery worthy cookies. These are the exact things that made a difference for me over many batches.
Chilling and rolling secrets
Let the dough rest in the fridge long enough to firm up, but not so long that it turns rock hard. If it gets too stiff, set it on the counter for 10 minutes and it will soften just enough to roll. Roll between two sheets of parchment to avoid adding a ton of flour. If the top starts sticking, dust with a tiny bit of flour or even powdered sugar. It prevents sticking and adds zero raw flour taste.
Rotate the dough a quarter turn every few rolls to keep the thickness even. Keep the thickness at about 1/4 inch for sturdy cookies. If you prefer a softer bite, go a smidge thicker and bake on the shorter end of the time range.
Chill the cut shapes before baking. This is the number one trick for clean edges. I slide the whole sheet pan into the fridge for 10 to 15 minutes. If your Easter Bunny Cut Out Cookies are spreading, they probably went into the oven too warm or the oven runs a bit hot.
Work in batches. Leave half the dough in the fridge while you cut the first portion. That way your last tray looks just as sharp as your first.
Use light colored sheet pans. Dark pans brown the bottoms faster. If your oven has hot spots, spin the tray halfway through for even baking.
Flavor boost: a pinch of lemon zest or a drop of almond extract can make them pop without overpowering the classic vanilla note.
Storage & Freezing Options
Freshly decorated Easter Bunny Cut Out Cookies need time for the icing to set. Give royal icing 12 to 24 hours before stacking. Slide parchment between layers and store in an airtight tin or container at room temp for up to 1 week. If you used a simple glaze or buttercream, avoid stacking until the surface is dry to the touch.
Freezing unbaked dough: wrap dough disks in plastic, then foil, and freeze up to 3 months. Thaw overnight in the fridge, then roll and cut. You can also freeze cut shapes. Freeze them flat on a parchment lined sheet, then tuck them into a freezer bag. Bake straight from frozen and add a minute to the bake time.
Freezing baked cookies: cool completely, then wrap in plastic and place in a freezer bag. Freeze up to 2 months. Thaw at room temp in a single layer. Decorate after thawing for best results.
A note on moisture: decorated cookies can get tacky in the fridge. If you must refrigerate, use a container with a paper towel inside to absorb condensation, but room temp storage is kinder to the icing finish.
Common Questions
Can I skip the almond extract?
Yes. Use all vanilla or add a tiny bit of lemon zest for brightness. The cookies still taste great without almond.
How do I stop cookies from spreading?
Measure flour carefully, chill the cut shapes before baking, and use a true 350°F. An oven thermometer helps catch temp drift.
Can I make them gluten free?
Use a 1 to 1 gluten free baking flour that includes xanthan gum. Chill well and handle gently since GF dough is a bit softer.
What thickness should I roll?
About 1/4 inch. Thinner bakes faster and gets crisper, thicker stays softer. Pick what you like and keep it consistent.
Do I need royal icing?
Nope. Buttercream or a quick powdered sugar glaze works. Royal icing just gives the cleanest lines and a smooth finish.
A sunny little wrap up for your cookie tray
With a reliable dough, a short chill, and a few simple tools, you can make Easter Bunny Cut Out Cookies that hold their shape, taste buttery and soft, and decorate beautifully. Choose a frosting style that matches your time and mood, and keep the colors light and happy. Store them right, and they’ll stay fresh through the holiday weekend. I hope you bake a batch and share them with people you love. Happy baking and have fun turning those bunnies into tiny works of art. 
Easter Bunny Cut Out Cookies
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 66 minutes
- Yield: 24-30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightful cut out cookies perfect for Easter, featuring a tender texture and easy decorating options.
Ingredients
- 1 cup unsalted butter, softened to room temp
- 1 cup granulated sugar
- 1 large egg, room temp
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 3/4 cups all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
Instructions
- Cream butter and sugar until pale and fluffy, about 2 to 3 minutes.
- Beat in the egg, vanilla, and almond extract. Scrape the bowl to blend everything.
- Whisk flour, baking powder, and salt in a bowl. Add dry ingredients in two additions on low speed until smooth.
- Divide dough in half, press into disks, wrap, and chill for 45 to 60 minutes.
- Roll dough between parchment to 1/4 inch thick; chill again if it warms up.
- Cut bunny shapes, place on baking sheets spaced about 2 inches apart.
- Chill cut cookies for 10 to 15 minutes before baking.
- Bake at 350°F for 9 to 11 minutes until edges are set and bottoms are light golden.
- Cool for 5 minutes on the sheet, then transfer to a rack to cool completely before decorating.
Notes
For best results, watch for lightly set edges. Dough can be made ahead and stored in the fridge or freezer.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg