Ingredients
The beauty of simple bunny cookies lies in their minimal, everyday ingredients. Here’s what you’ll need for a classic batch:
- All-purpose flour: 2 ½ cups, for structure.
- Granulated sugar: ¾ cup, for sweetness.
- Unsalted butter: 1 cup (softened), for rich flavor.
- Egg: 1 large, for binding.
- Vanilla extract: 1 tsp, for aroma.
- Baking powder: 1 tsp, for a slight rise.
- Salt: ¼ tsp, to balance flavors.
Optional add-ins elevate the fun:
- Food coloring for vibrant dough or icing.
- Sprinkles for extra sparkle.
- Lemon zest for a citrusy twist.
Instructions
Creating simple bunny cookies is a straightforward process. Follow these steps for a foolproof batch of bunny-shaped cookies.
Start by preheating your oven to 350°F (175°C). Gather all ingredients and tools to streamline the process. Line a baking sheet with parchment paper to prevent sticking. Clear your counter for rolling dough later. If using bunny cookie cutters, have them ready. Soften butter to room temperature for easy mixing—about 30 minutes out of the fridge does the trick. Measure ingredients precisely to ensure consistent sugar cookies. This prep sets you up for success, making baking smooth and stress-free, whether you’re whipping up Easter cookies or a quick party dessert.
In a large bowl, cream 1 cup softened butter and ¾ cup sugar until light and fluffy—about 2 minutes with a mixer. Add 1 egg and 1 tsp vanilla extract, mixing until smooth. In another bowl, whisk 2 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt. Gradually add dry ingredients to the wet, mixing until a soft dough forms. Avoid overmixing to keep cookies tender. If the dough feels sticky, wrap and chill for 15 minutes. This cookie dough is the foundation for perfect bunny cookies, ready for shaping into cute designs.
Lightly flour your counter and roll the dough to ¼-inch thickness for crisp bunny-shaped cookies. Use bunny cookie cutters to cut shapes, re-rolling scraps as needed. Place cookies 2 inches apart on the prepared baking sheet. For even shapes, dip cutters in flour to prevent sticking. If kids are helping, let them press the cutters—it’s a fun step! Aim for uniform thickness to ensure even baking. This shaping process is where simple bunny cookies come to life, transforming dough into adorable holiday treats that are as delightful to make as they are to eat.
Bake cookies at 350°F for 8-10 minutes, until edges are lightly golden. Rotate the baking sheet halfway for even cooking. Avoid overbaking to keep sugar cookies soft. Let cookies cool on the tray for 2 minutes, then transfer to a rack. Fully cooled cookies are ready for decorating. Watch the oven closely—every minute counts for perfect bunny cookies. This quick bake time makes simple bunny cookies ideal for busy schedules, delivering warm, fragrant festive cookies that fill your kitchen with the cozy scent of baking in no time.
Notes
Nail simple bunny cookies with these pro tips:
- Dough handling: Chill dough for 30 minutes before rolling to prevent spreading. Wrap tightly to avoid drying out.
- Even baking: Roll dough uniformly (use guides or a marked rolling pin). Rotate baking sheets mid-bake.
- Decorating: Ice only cooled sugar cookies to avoid melting. Use gel food coloring for vibrant hues.
- Storage: Store in airtight containers for up to a week. Layer with parchment to protect cute designs.
- Troubleshooting:
- Sticky dough? Add 1 tbsp flour.
- Cracked cookies? Don’t overmix dough.
- Spreading shapes? Chill cut cookies before baking.
These steps ensure bunny-shaped cookies are crisp, flavorful, and adorable. Test one cookie’s bake time if using a new oven. For baking with kids, prep dough ahead to focus on shaping and decorating. With these tricks, your Easter treats or party desserts will impress every time, making simple bunny cookies a go-to recipe for any spring baking adventure.
- Prep Time: 20 mins (plus 30 mins chilling)
- Cook Time: 10 mins
Nutrition
- Calories: 120
- Sugar: 8g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.3g
- Protein: 1.5g
- Cholesterol: 20mg