Easter Bunny Cookies

Easter Bunny Cookies are a twist on traditional Italian Easter Cookies recipe. You can make them in lots of different shapes, like knots, drops, rings, or twists, but bunnies seems as great idea for Ester dessert. For upcoming holiday there is nothing better than cute Easter bunny shape, topped with sweet vanilla glaze and addition of shredded coconut to make them look fun and fluffy.

An Easter bunny-shaped cookie coated with shredded coconut to resemble fur, standing upright on a table with a polka-dotted green tablecloth. The background suggests a festive Easter setting with pastel-colored Easter eggs in soft focus.

How To Make Easter Bunny Cookies

These cookie recipe is so easy and simple to make. These bunnies are a fun project with kids: After you chill the dough, let kids form their own cookies into shapes before baking.

For this cookie recipe you’ll need just a few simple ingredients: butter, sugar, all-purpose flour, eggs, vanilla or almond extract (to your taste), baking powder and salt. And for decoration: milk or crème, powdered sugar, shredded coconut and mini marshmallows to make bunny tail.

In a large mixing bowl, mix the butter, sugar vanilla (and almond) extract about 1-2 minutes, or until combined. Then, mix in the eggs, one at a time.

In a separate bowl, whisk together the flour, baking powder, and salt. Stir the flour mixture into the wet ingredients until well combined. Cover and chill the dough in the fridge for one hour, or line a tray with parchment paper and using a cookie scoop drop 1 inch balls on paper and chill in the fridge for 15-20 minutes. Chilling the small amount of dough makes the process faster.

When ready to bake, preheat the oven to 350F. Line 3 baking sheets with parchment paper. This recipe makes about 28 cookies.

Raw cookie dough shaped into Easter bunny figures before baking, laid out on parchment paper. The dough is twisted to form bunny ears atop round bodies.

Roll the dough into 1-inch balls, then on a lightly floured surface, roll each ball into about 6-inches long ropes. Fold the rope in half and twist twice to make the bunny shape. Arrange onto baking sheets leaving at least 1 ½ inch apart. The cookies will rise significantly.

Bake for 10-12 minutes or until lightly golden on the bottom. Let cool completely before decorating.

How To Decorate The Bunny Cookies

When the cookies are completely cool, make the glaze. In a small bowl, whisk together the powdered sugar, and milk/cream until smooth. Start by adding 1 tablespoon milk at the time, until reach desired consistency. Dip the cookies face down into the glaze, or pour the graze with the spoon on top. Let the excess drip off for a few seconds, then sprinkle generously with shredded coconut and place the cookies on a wire rack until the glaze sets. Or you can place the coconut in a shallow dish and dip glazed cookies into coconut. What ever works best for you.

Using a toothpick clear the excess of the coconut from the bunnies but to make the place for the tale. Dip a mini marshmallow in a glaze and stick to the cookies.

Leftovers can be stored in an airtight container at room temperature for up to a week.

Easter bunny-shaped cookies on a cooling rack. Each cookie is coated with shredded coconut to give the appearance of soft, white fur, and has a small dollop of white icing to represent the tail.

The image shows a close-up of a hand holding a small, Easter bunny-shaped cookie covered in shredded coconut, with a single round decoration in the center representing the bunny's tail.

Description

Easter Bunny Cookies are a twist on traditional Italian Easter Cookies recipe. You can make them in different shapes, but bunnies are great idea for cute and fun Ester dessert.

Ingredients

7 Tablespoons (3.5oz.or 100g) unsalted butter-softened
3/4 cup (150g) granulated sugar
2 eggs
2 tsp vanilla extract (or 1 tsp vanilla and 1 tsp almond extract)
2 1/2 cups (315g) all-purpose flour
2 teaspoons baking powder
1/4 tsp salt

Glaze and topping:

1 cup (120g) powdered sugar
2–3 Tablespoons milk or cream
about 1 1/2 cup finely shredded coconut
mini marshmallows

Instructions

In a large mixing bowl, mix the butter, sugar vanilla (and almond) extract about 1-2 minutes, or until combined.
Mix in the eggs, one at a time.
In a separate bowl, whisk together the flour, baking powder, and salt. Stir the flour mixture into the wet ingredients until just combined. Cover and chill the dough in the fridge for one hour, or line a tray with parchment paper and using a cookie scoop drop 1 inch balls on paper and chill in the fridge for 15-20 minutes.
Preheat the oven to 350F. Line 3 baking sheets with parchment paper.
Roll the dough into 1-inch balls, then on a lightly floured surface, roll each ball into about 6-inches long ropes. Fold the rope in half and twist twice to make the bunny shape. Arrange onto baking sheets leaving at least 1 ½ inch apart.
Bake for 10-12 minutes or until lightly golden on the bottom. Let cool completely before glazing.
In a small bowl, whisk together the powdered sugar, and milk/cream until smooth. Start by adding 1 tablespoon milk at the time, until reach desired consistency. Dip the cookies face down into the glaze, or pour the graze with the spoon on top. Let the excess drip off for a few seconds, then sprinkle generously with shredded coconut and place the cookies on a wire rack until the glaze sets. Using a toothpick clear the excess of the coconut from the bunnies but to make the place for the tale. Dip a mini marshmallow in a glaze and stick to the cookies. Let it set to stick.
Leftovers can be stored in an airtight container at room temperature for up to a week.