Go Back
–+ servings
Soft Buttercream Bunny Cookies

Soft Buttercream Bunny Cookies for a Merry Easter Treat

These Soft Buttercream Bunny Cookies are the perfect Easter treat, combining whimsical designs with a tender flavor enhanced by almond and lemon.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter at room temperature
  • 0.5 cup Shortening can substitute with additional butter
  • 1 cup Granulated Sugar avoid brown sugar
  • 1 large Egg at room temperature
  • 2 teaspoons Vanilla Extract preferably pure
  • 1 teaspoon Almond Essence can swap for more vanilla
  • 3 cups All-Purpose Flour King Arthur’s recommended
  • 0.5 cup Corn Starch essential for tenderness
  • 1 teaspoon Baking Powder not substitutable
  • 1 tablespoon Lemon Zest can replace with orange zest
For the Buttercream Frosting
  • 4 cups Powdered Sugar sift before use
  • 2 tablespoons Milk adjust for consistency
For Decoration
  • 1 cup Sugar Sprinkles in various colors
  • 0.25 cup Black Sugar Pearls for eyes

Equipment

  • Mixing bowl
  • Baking sheet
  • Cookie Cutters
  • Piping bags

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line your baking sheet with parchment paper.
  2. Sift together all-purpose flour, corn starch, baking powder, and lemon zest in a medium bowl.
  3. Cream together unsalted butter, shortening, and granulated sugar until light and fluffy.
  4. Add room temperature egg, vanilla extract, and almond essence to the creamed mixture and mix until smooth.
  5. Gradually add the sifted dry ingredients to the wet mixture in 2-3 additions, mixing on low speed.
  6. Roll out the dough to a 1/4-inch thickness and cut out cookie shapes with bunny-shaped cookie cutters.
  7. Bake in preheated oven for 9-10 minutes, until edges are set and centers are barely golden.
  8. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack.
  9. Prepare the buttercream frosting by beating softened butter and gradually adding sifted powdered sugar and milk.
  10. Once cooled, decorate cookies with buttercream frosting and embellish with sprinkles and sugar pearls.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 50mgPotassium: 20mgSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Chill the dough if it feels too soft. Store cookies in an airtight container at room temperature for up to 5 days.

Tried this recipe?

Let us know how it was!