Real Recipes From Real Home Cooks ®

ole fashioned iced easter bunny cookies

(2 ratings)
Blue Ribbon Recipe by
Angie Sarris
Johns Creek, GA

They are great for all sorts of holidays, birthday, bridal showers anything really. I started making them like this years ago with the little bows and everyone goes crazy over them… simple yet so, so cute. Angie's Southern Kitchen Blog

Blue Ribbon Recipe

Not only is this a yummy Easter cookie, but it's also adorable! We loved placing bows on the cookies so we could turn the bunnies into boys and girls. The cookie itself is a simple, buttery sugar cookie. The dough is easy to work with and we took Angie's advice to cut them a little thicker. They were nice and chewy. The cookies didn't spread much and held their shape while baking. The cookie's not overly sweet, so the glaze not only makes them pretty it adds just the right amount of sweetness.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 24 serving(s)
prep time 1 Hr
cook time 1 Hr
method Bake

Ingredients For ole fashioned iced easter bunny cookies

  • 2 stick
  • 1 1/4 c
  • 1 tsp
  • 1 1/2 tsp
    baking powder
  • 2 tsp
  • 1 lg
  • 1/4 c
    heavy cream
  • 3 Tbsp
  • 3 c
    all-purpose unbleached flour
  • 2 1/4 c
    confectioners' sugar, sifted
  • 2 Tbsp
    light corn syrup
  • 3 Tbsp
    whole milk
  • food color, I use powder or gel

How To Make ole fashioned iced easter bunny cookies

Test Kitchen Tips
Watch your baking time if you do not cut your cookies thicker - they'll cook in less time.
  • Creaming butter, sugar, salt, and baking powder.
    In a standing mixer cream butter, sugar, salt, and baking powder until light and fluffy.
  • Adding vanilla and an egg.
    Add vanilla and egg. Beat well until blended.
  • Adding half the cornstarch, flour and cream.
    Combine the cornstarch and flour. Add half the flour and cream mix in. Then the rest of the cream and the cornstarch/flour.
  • All dough ingredients completely incorporated.
    Mix until well incorporated.
  • Dividing dough in half before chilling in the fridge.
    Divide into 2 round disk wrap and put in the refrigerator for 30 minutes.
  • Rolling out the sugar cookie dough.
    Heat oven to 350. Roll dough out on a floured surface. I roll the cookies rather thick. I like them about 1/8 inch thick.
  • Cookie cutouts on a parchment lined pan.
    Cut out cookies with cookie cutter and place on a parchment-lined baking sheet.
  • Cookies baking in the oven.
    Bake cookies for 10-14 minutes.
  • Baked sugar cookies cooling on a wire rack.
    Let cookies cool completely on a wire rack before icing.
  • Preparing the icing in a bowl.
    To make the icing, in a large flat bowl mix ingredients until all the lumps are gone and well mixed. I let this sit a while to let the bubbles work their way to the top otherwise you tend to get lots of bubbles in your icing later (like 10 minutes).
  • Tinting the icing with food coloring.
    Add food coloring to tint icing as desired. Make sure your bowl is large enough to dip your cookie in.
  • Dipping a cookie into the icing.
    Dip cookie. Let it drain allowing excess to drip into icing bowl. I then place on a rack on a cookie sheet to cut down on the mess. I let these dry for at least one day otherwise they will stick to one another.
  • Placing bows on the cookies before the icing dries.
    I make my own little bows out of a cute ribbon. I make ahead of time so they are ready to stick on. Or, you can purchase them at any craft store. I place any bows or candies on the cookies while they are just iced so they stick and stay on. These cookies bag well and look great for party favors.