Easter Bunny Cookies
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Adorable Easter Bunny Cookies make the cutest Easter treat and are easy to make! Made with a classic sugar cookie recipe, then dipped in white chocolate, and topped with fluffy marshmallow coconut bunny tails. You can make these cookies ahead of time and even freeze the dough!
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Easter Bunny Cookies
Easter Bunny Cookies easily make the cutest Easter dessert. Made with my favorite and the best sugar cookie recipe that’s thick, chewy, and the dough won’t spread so it’s perfect for decorating.
Cute little Easter bunnies are dipped in white chocolate and have marshmallow and coconut fluffy tails. These are the perfect treats bring to bring to Spring parties, the Easter dessert table, Easter egg hunts, wrap them up and add them to Easter baskets, or box them up and gift them to friends and family.
Other Easter Cookies to make this year are my Frosted Carrot Cake Cookies, Italian Ricotta Cookies, and Lemon Crinkle Cookies.
Why You’ll Love This Recipe
- Adorable Easter treat: Both kids and adults will love how cute these are! How could you not with those fluffy bunny tails?
- Fun for kids: Bake these cookies on Easter weekend and get the kids involved, they will love it! They can help roll out the sugar cookie dough with a rolling pin, use the bunny cookie cutter to cut out the dough, or assemble the bunnies.
- Portable: You can easily pack these Bunny Sugar Cookies up and take them anywhere.
- Can be made ahead: Save some time by making the sugar cookie dough ahead of time- just be sure to wrap the dough tightly with plastic wrap and then place in a large ziplock bag. You can freeze the dough or store in the refrigerator for up to 1 week. You could also pre-bake the cookies so all you’ll have to do is decorate them.
- Soft Cut Out Sugar Cookies: This is the best sot cut out sugar cookie recipe by far because the dough does not spread and it makes the perfect shape. You can make these ahead of time and freeze the baked cookies until ready to decorate. This sugar cookie dough is made with basic ingredients such as all-purpose flour, sugar, butter, egg, baking powder, vanilla extract, and almond extract.
- White chocolate: I use white chocolate chips but you could also use white candy melts or almond bark.
- Marshmallows: I use the regular jumbo size marshmallows and cut them in half to make the bunny butt. You could also use 3-4 mini marshmallows as well.
- Shredded Coconut: Used to make the fluffy bunny tails.
- Pink and blue food gel: Use to make light pink and blue colored bunnies. You can use any color food coloring or food gel to color the white chocolate or used colored candy melts.
How To Make Easter Bunny Cookies
Bake sugar cookies: Prepare a batch of my Cut-Out Sugar Cookie dough and use an Easter Bunny cookie cutter. I use a 4 1/2 inch cookie cutter that yields about 25 cookies. Once the bunny cookies are baked, let cool completely on a wire rack.
To Assemble Cookies:
Melt chocolate: Place chocolate melts in a small glass bowl and microwave in 30 second intervals until melted. Stir well until completely smooth. If you want to color the white chocolate, divide into separate bowls and mix in pastel food coloring gel until combined.
Make bunny tails: Place shredded coconut into a shallow bowl or plate. Dip each the sticky part of each marshmallow into the white chocolate then dip in shredded coconut. Place on a parchment paper to dry.
Add bunny tails to cookies: Dip the bottom of each bunny in the melted chocolate and lightly scrape the back side and bottom of the bunnies to prevent the chocolate from dripping. Place on a cooling wrack or baking sheet lined with a piece of parchment paper. Immediately place a fluffy bunny tail on each chocolate dipped bunny, in the center area. Let cookies dry so the chocolate can harden for up to 15 minutes, then enjoy!
How To Make Sugar Cookies:
Cream butter mixture: In a large bowl, beat butter and sugar with an electric hand mixer or kitchen stand mixer. Beat until light and fluffy, be sure to scrape down the sides of the bowl. Beat in egg and extracts.
Add dry ingredients: Slowly mix in flour and baking powder, 1 cup at a time until cookie dough has formed.
Roll out cookie dough: Divide the dough into 2 balls. Roll out each dough ball into a 12-inch circle with a rolling pin on a floured surface. Cut out cookies, at least 1/8 inch thick, and place on a cookie sheet lined with parchment paper or a silpat mat.
Freeze: Place the cookie sheet in the freezer for 15-30 minutes.
Bake: Preheat oven to 350 degrees F. Bake cookies in the center rack for 8-11 minutes, or just until the edges of the cookies are lightly golden brown. Let cool for 5 minutes before transferring to a cooling rack. Repeat until all of your cookies are baked.
- Make-ahead: Make the sugar cookie dough ahead of time or you can bake the cookies ahead of time.
- Brown bunnies: Use a chocolate sugar cookie base for brown bunnies or a combination of both.
- Chocolate: Instead of white chocolate, you can use dark chocolate or milk chocolate to dip the bunnies in.
- Crispy cookies: If you want your cookies to be on the crunchier side, bake them for a few minutes longer.
- Sprinkles: Add pastel colored sanding sugar or sprinkles to tops of the bunnies before the chocolate sets to add more Spring colors.
- Little bunnies: Instead of making these into 4 inch inch bunnies, make little bunny cookies by using a smaller bunny shaped cookie cutter (I used these cute cookie cutters and they have 3 bunny sizes).
- Royal icing: Alternatively if you wanted to use an icing or frosting instead of the melted chocolate for the bottom half of the bunnies, a royal icing or thicker frosting works great to hold the bunny tails.
Leftovers & Storage
Store any decorated cookies in an airtight container on the counter of a cool area for up to 1 week.
To freeze undecorated or decorated cookies, make sure the unfrosted cookies are completely cool. Place them in a large ziplock container, you can carefully stack them or place parchment paper in between each layer. Be careful not to stack the bunny tails directly on top of each other. Freeze for up to 3 months.
When you are ready to decorate the cookies, remove the cookies from the freezer and let them thaw for 30 minutes to 1 hour
Other Easter Treats To Make
- Easter Bunny Cupcakes
- Peeps’ S’mores Dip
- Easter Egg Cheesecake Bites
- Carrot Bundt Cake
- Easter Rice Krispie Treats
- Bunny Bait Snack Mix
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Easter Bunny Cookies
- 1 batch Cut-Out Sugar Cookies
- 26 large marshmallows cut in half
- 10 ounce bag white chocolate melts
- 2 cups shredded coconut
- pastel food coloring gel
To Bake Cookies:
- Prepare a batch of my Cut-Out Sugar Cookie dough and use an Easter Bunny cookie cutter. I use a 4 1/2 inch cookie cutter that yields about 25 cookies.
- Once the bunny cookies are baked, let cool completely on a cooling rack.
To Assemble Cookies:
- Place chocolate melts in a small glass bowl and microwave in 30 second intervals until melted. Stir well until completely smooth. If you want to color the white chocolate, divide into separate bowls and mix in pastel food coloring gel until combined.
- Place shredded coconut into a shallow bowl or plate.
- Dip each the sticky part of each marshmallow into the white chocolate then dip in shredded coconut. Place on a parchment paper to dry.
- Dip the bottom of each bunny in the melted chocolate and lightly scrape the back side and bottom of the bunnies to prevent the chocolate from dripping. Place on a cooling wrack or baking sheet lined with parchment paper. Immediately place a fluffy bunny tail on each chocolate dipped bunny, in the center area. Let cookies dry so the chocolate can harden for up to 15 minutes, then enjoy!
These Easter Bunny Cookies are so cute and easy to make! I love how they’re made with a classic sugar cookie recipe and dipped in white chocolate, and the marshmallow coconut bunny tails add the perfect touch. They’re perfect for Easter parties or as a gift for friends and family.