Sprinkle Bunny Sugar Cookies

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These sugar cookies are perfect for rolling and cutting! They’re easy to make, need just a bit of chilling time, and don’t spread in the oven.

I make sugar cookies for every holiday, so I had to share these cute bunny ones for Easter! Sugar cookies are simple and always turn out great. You can decorate them fancy like these or just add bunny tails. Just one dot of icing and dip in sprinkles, or pipe outlines and ears. Have fun and get creative—they’re always delicious!

Recipe Tips:

Chill Your Dough: This step is super important! Chill the dough for at least 30 minutes, but overnight is even better. After cutting out shapes, chill the cookies again before baking so they don’t lose their shape.

Don’t Roll Too Thin: Keep your cookies between 1/4 and 1/2 inch thick. You don’t want them too thin or too thick.

Cookie Cutter: I used a bunny cookie cutter from Amazon, but you can use any shape you like.

Don’t Overbake: My cookies take about 9 minutes. I remove them when they just start to turn golden brown on the edges. This helps keep them soft. Baking time will vary based on the size and thickness of your cookies, so keep an eye on the first batch.

Freeze Well: These cookies freeze really well. My mom would double or triple the recipe, bake them, and freeze them for future parties. You can also freeze them after icing. Perfect for making ahead for holiday parties!

Sprinkle Bunny Sugar Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Course Dessert
Servings 24 cookies


#### For the Cookies:

  • – 1 cup salted butter room temperature
  • – 1 cup granulated sugar
  • – 1 egg room temperature
  • – 1 teaspoon vanilla extract
  • – 3 cups all-purpose flour
  • – 1 1/2 teaspoons baking powder
  • – 1 teaspoon corn starch
  • – 1/2 teaspoon kosher salt
  • – 3/4 cup rainbow sprinkles

#### For the Frosting:

  • – 1/2 cup salted butter room temperature
  • – 2 cups powdered sugar
  • – 1 teaspoon vanilla extract
  • – 1/2 teaspoon kosher salt
  • – 1/2 cup white nonpareil sprinkles


#### For the Cookies:

  • Preheat the oven to 350°F. In a stand mixer bowl, beat butter, sugar, and vanilla on medium-high speed for 3 minutes until light and fluffy.
  • With the mixer on low, add the egg, flour, corn starch, baking powder, and salt until just combined. Do not overmix! Fold in the sprinkles using a spatula.
  • Lightly flour a counter and roll the dough to about 1/4 inch thick. Cut out bunny shapes and place them on a parchment-lined baking sheet. Chill for 30 minutes, or up to 24 hours.
  • When ready to bake, place the cookies about 1 inch apart on a parchment-lined baking sheet. Bake for 10 minutes or until the edges are set. Cool on the pan for 5 minutes before transferring to a cooling rack.

#### For the Frosting:

  • In a stand mixer bowl, or using a hand mixer, beat all the frosting ingredients on medium-high speed until smooth, about 2 minutes. Add the frosting to a piping bag fitted with a round tip (or cut the end of the bag).

#### For Assembly:

  • Once the cookies are completely cooled, dot about 1 teaspoon of frosting on the bottom of each cookie for the tail. Dip the frosted tail in a bowl of white nonpareils.

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