There’s just something about spring that makes me want to bake pretty little sugar cookies. These Easter Bunny Sprinkle Cookies are just the thing to put out on the dessert table for Easter dinner. Everyone will just love them.
What kind of desserts do you make for Easter dinner? My kids just love fancy sugar cookies. They love to help frost and decorate them.
Easter Bunny Sprinkle Cookies
Makes 24 cookies
After you make the bunny sugar cookies, let them cool completely.
Then, you’ll make the royal icing mixture. Now if it looks like a yellow soup, add in another cup or two cups of powder sugar until your icing starts to thicken. Then, beat it until it turns white and forms stiff peaks. This takes about 5-7 minutes.
Transfer a small amount of icing into a bowl and add in your pink food coloring and mix until combined. Then, scoop it into a piping bag with a #2 icing tip and put it in the fridge until later.
For the white icing, scoop some into the piping bag also with a #2 icing tip. For the rest of the icing, add in 3 tbsp of water and mix to thin it out until combined. Then, transfer that to a squeeze bottle.
Once the cookies are completely cooled, take your piping bag and outline the edge of each bunny. Then, fill in the inside with the squeeze bottle. Do this for each cookie.
Let cookies dry over night. Then, the next day is sprinkle time! Pour the bottle of sprinkles into a plate. Pipe a thick line of icing around the edge of the cookie and then dip the edges all around in the sprinkles.
Place each cookie onto parchment paper on a cookie sheet. Now pull out the pink icing and pipe a pink dot for the tail.
Let completely dry before enjoying.
- 1 C unsalted sweet cream butter
- 1 1/2 C powder sugar
- 2 tsp vanilla extract
- 1 large egg
- 2 1/2 C flour
- 1tsp cream of tarter
- 1 tsp baking soda
- 1 bunny cookie cutter
- Spring Sprinkles
- 3 egg whites
- 1 tsp cream of tarter
- 1 tsp vanilla
- 4 C powder sugar
- pink food coloring
- Preheat oven to 350 F degrees.
- Use an electric mixer to cream together the butter, powder sugar, vanilla and egg together until creamy and combined.
- In a large bowl, mix together the flour, cream of tarter and baking soda.
- Gradually mix in the flour mixture into the wet ingredients until combined and a dough forms.
- Once the dough is formed, sprinkle about 3 tablespoons of flour onto a cutting board and place the dough onto the cutting board.
- Sprinkle some flour onto the cookie dough and roll out the dough to about 2 inches thick.
- Cut out your cookies and place onto the cookie sheet.
- Bake your cookies for about 8-10 minutes.
- Let them cool completely.
- Mix together the egg whites, powder sugar, vanilla and cream of tarter with an electric mixer until combined.
- If your royal icing mixture looks like a yellow soup, add in another cup of powder sugar (max 2 cups) until your icing starts to thicken.
- Continue to mix until white and stiff with peaks for about 5-7 minutes.
- Scoop some icing into a bowl and add in your pink food coloring and mix until combined.
- Scoop the pink icing into a piping bag and place into the fridge to use later.
- Scoop some white icing into another piping bag.
- Add in 3 tbsp of water into the remaining icing and mix until combined and then pour the icing into the squeeze bottle.
- Once the cookies are completely cooled, take your piping bag and outline the edge of the bunny.
- Fill in with the squeeze bottle.
- Let cookies dry over night.
- Once the cookies are completely dry, pour the sprinkles onto a plate.
- Pipe a thick line of icing around the edge of the cookie.
- Dip the cookie edges into the sprinkles.
- Place onto the cookie sheet and pipe a pink dot for the tail.
- Let completely dry before enjoying.