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Bunny Sugar Cookies

Soft, No-Spread Bunny Sugar Cookies Recipe

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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 24 cookies
Calories: 140
Ingredients Method Notes

Ingredients
  

  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cup powdered sugar
  • 1 large egg, cold
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2 1/2 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt

Method
 

  1. Beat the butter and powdered sugar in a large bowl on medium speed for about 2 minutes until pale and fluffy.
  2. Mix in the egg, vanilla, and almond extract just until combined.
  3. In a separate bowl, whisk together the flour, baking powder, and salt, then add the dry mix to the wet in three additions, beating on low until a dough forms.
  4. Pat the dough into a rectangle between two sheets of parchment, roll to 1/4 inch thick, and refrigerate for 30 minutes until firm.
  5. Cut shapes with a floured bunny cutter and lift them onto a parchment-lined baking sheet, spacing them 1 inch apart.
  6. Bake at 350°F (175°C) for 8 to 10 minutes, until the bottoms are faintly golden and the tops remain pale. Cool on the sheet for 2 minutes, then transfer to a wire rack to cool completely.
  7. Decorate cooled cookies with icing, sprinkles, or sanding sugar as you like, and let the icing set before serving.

Notes

The chilling time is built into the prep estimate, so your dough will be firm and easy to handle by the time you start cutting. If you re-roll the scraps too many times, the last few cookies may be slightly tougher, gather them into a ball and chill again before the final roll. For the cleanest bunnies, work with one tray in the oven at a time and keep the remaining cut-outs in the fridge.