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Soft Buttercream Bunny Cookies

Soft Buttercream Bunny Cookies

Soft Buttercream Bunny Cookies feature tender, flavorful dough with subtle almond notes, topped with creamy vanilla buttercream and decorative sugar accents, perfect for festive occasions or everyday treats.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course cookie, Dessert
Cuisine American
Servings 36 people
Calories 211 kcal

Equipment

  • 1 oven preheat to 325°F
  • 1 mixing bowl
  • 1 medium bowl for sifting dry ingredients
  • 1 Rolling Pin
  • 1 cookie cutters bunny-shaped
  • 1 baking sheet lined with parchment paper
  • 1 wire cooling rack
  • 1 piping bags with small round or star tips

Ingredients
  

  • 1 cup unsalted butter Kerrygold preferred
  • 1/2 cup shortening
  • 1 1/4 cups granulated sugar
  • 1 large egg room temperature (about 70°F)
  • 1 1/2 tsp vanilla extract
  • 2 tsp almond essence
  • 4 1/4 cups all-purpose flour King Arthur suggested
  • 3/4 cup cornstarch
  • 2 tsp baking powder
  • 1/2 tsp lemon zest
  • 1 cup unsalted butter softened (not melted)
  • 6 cups powdered sugar sifted
  • 2 tsp vanilla essence
  • 8 tbsp milk
  • sugar sprinkles
  • black sugar pearls

Instructions
 

  • Preheat oven to 325°F. Sift together flour, cornstarch, baking powder, and lemon zest in a medium bowl and set aside.
  • In a large bowl, beat butter, shortening, and sugar on medium-high speed for 3-4 minutes until light and fluffy.
  • Add room temperature egg, vanilla, and almond essence; beat on medium speed for 1-2 minutes until smooth.
  • Add dry ingredients in 2-3 additions on low speed, mixing just until combined and dough is soft but not sticky.
  • Roll dough on a lightly floured surface to 1/4-inch thickness. Cut into bunny shapes and place on parchment-lined baking sheets.
  • Bake for 9-10 minutes until edges set but cookies remain pale. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • For frosting, beat softened butter on medium speed until creamy. Gradually add sifted powdered sugar, mixing on low speed.
  • Add vanilla essence and milk one tablespoon at a time, beating between each addition until smooth and spreadable.
  • Transfer frosting to piping bags fitted with small round or star tips.
  • Pipe frosting onto cooled cookies to create bunny features and decorate with sugar sprinkles and black sugar pearls.
  • Let frosting set at room temperature for 30 minutes before serving or storing.

Notes

  • Chill dough for 15-20 minutes if too soft for easier handling.
  • Use a fine sifter for powdered sugar to avoid lumps.
  • Store cookies in an airtight container at room temperature up to 5 days.
  • For crispier cookies, roll dough thinner; for chewier, roll slightly thicker.