Buttercream Bunny Cookies (Printer-friendly)
Buttery sugar cookies shaped like bunnies topped with creamy frosting, ideal for spring gatherings and Easter festivities.
# What You'll Need:
→ 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, pastel shades optional
→ Decoration
13 - Candy eyes, mini chocolate chips, or sprinkles
# Directions:
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 until well combined.
03 - In a large bowl, beat softened butter and granulated sugar with electric mixer until light and fluffy, approximately 3 minutes.
04 - Beat in egg and vanilla extract until fully incorporated into the butter mixture.
05 - Gradually add dry ingredients to wet mixture, mixing just until dough forms a cohesive ball.
06 - Divide dough into two discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
07 - On lightly floured surface, roll dough to 1/4-inch thickness. Cut with bunny-shaped cookie cutter and place 2 inches apart on prepared baking sheets.
08 - Bake for 8 to 10 minutes until edges begin to turn golden. Transfer to wire rack and cool completely.
09 - Beat softened butter until creamy. Gradually add powdered sugar, milk, and vanilla, beating until smooth and spreadable. Tint with food coloring if desired.
10 - Frost cooled cookies with buttercream using piping bags or spatulas. Add candy eyes or sprinkles for bunny faces. Allow frosting to set before serving.
# Expert Advice:
01 -
- These buttery sugar cookies bake up tender with edges that stay perfectly firm enough for decorating but melt in your mouth
- The buttercream is forgiving enough for beginners yet smooth enough for detailed piping work
02 -
- Chilling the dough is non negotiable because warm dough spreads in the oven turning your bunnies into amorphous blobs
- Let cookies cool completely before frosting or the buttercream will melt into a puddle and all your careful work disappears
03 -
- Sift your powdered sugar before making frosting to avoid those tiny lumps that clog piping tips
- Keep a small glass of warm water nearby while piping to thin frosting instantly if it becomes too stiff