Instructions
Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 3: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
Step 4: Add the egg, vanilla extract, almond extract, and milk, mixing until fully combined.
Step 5: Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Step 6: Roll out the dough on a lightly floured surface to about ¼-inch thickness.
Step 7: Use a bunny-shaped cookie cutter to cut out the cookies.
Step 8: Place the cookies on the prepared baking sheets and bake for 8 to 10 minutes until the edges are lightly golden.
Step 9: Allow the cookies to cool completely before decorating.
Step 10: To make the royal icing, beat together powdered sugar, meringue powder, water, and vanilla extract until smooth and glossy.
Step 11: Divide the icing into bowls and tint with pastel food coloring.
Step 12: Flood the bunny cookies with white icing and let them dry completely.
Step 13: Pipe pastel flowers, leaves, and decorative details onto the cookies.
Step 14: Add sugar pearls or sprinkles for extra decoration if desired.
Step 15: Allow the icing to fully set before serving or packaging.
Storage and Reheating Tips
Store decorated Easter bunny sugar cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze undecorated cookies for up to 2 months in a freezer-safe container.
These cookies are best enjoyed at room temperature and do not require reheating.
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