Buttercream Bunny Cookies (Printable)
Buttery sugar cookies shaped like bunnies topped with silky buttercream frosting for spring celebrations.
# Ingredient List:
→ Cookie Dough
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
→ Buttercream Frosting
08 - 1 cup unsalted butter, softened
09 - 3 cups powdered sugar
10 - 2 tablespoons whole milk
11 - 1 1/2 teaspoons pure vanilla extract
12 - Food coloring (optional, pastel shades for decorating)
→ Decoration
13 - Candy eyes, mini chocolate chips, or sprinkles (optional for bunny faces)
# How to Make:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, and salt.
03 - In a large bowl, cream the butter and sugar using a hand mixer or stand mixer until light and fluffy (about 3 minutes).
04 - Beat in the egg and vanilla extract until combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together.
06 - Divide dough into two discs, wrap in plastic, and chill for at least 30 minutes.
07 - On a lightly floured surface, roll out dough to 1/4-inch thickness. Use a bunny-shaped cookie cutter to cut out cookies and place them 2 inches apart on prepared baking sheets.
08 - Bake for 8-10 minutes, or until edges are just beginning to turn golden. Let cool completely on a wire rack.
09 - Beat softened butter until creamy. Gradually add powdered sugar, milk, and vanilla, beating until smooth and spreadable. Tint portions with food coloring as desired.
10 - Frost cooled cookies with buttercream, using piping bags or spatulas. Decorate with candy eyes or sprinkles to make bunny faces if desired. Let frosting set before serving.
# Expert Tips:
01 -
- The cookie base stays tender for days, unlike those rock-hard sugar cookies from bakery boxes that practically require a hammer to break
- You can customize the frosting colors in minutes and suddenly have the most Instagram-worthy dessert table without any professional decorating skills
02 -
- Chilling the dough is not optional—I tried skipping this step once and ended up with blob-bunnies that looked like they had seen some things
- Wait until cookies are completely cool before frosting or your buttercream will melt into sad puddles that no amount of sprinkles can fix
03 -
- Chill your baking sheets between batches if the dough starts getting too soft and difficult to handle
- Use a small offset spatula for spreading frosting—it gives you that professional smooth look without any actual skill required