Soft Easter Sugar cookies are easy and fun. Perfect for Easter parties! Grab your bunny cookie cutter and make these cookies with adorable marshmallow bunny tails!
I am really excited for Easter this year. Since we are spending more time at home this week than usual, my girls and I decided to take advantage of our time and bake together! We made these cookies into Easter bunnies with little marshmallow and coconut tails. I love how they turned out.
My daughter is begging to make these Easter Egg Cookie Baskets next. We were looking through this post of 30+ Easter Treats and that one caught her eye! For more treats, printables, and recipes browse all of our Easter ideas.
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Bunny Easter Cookies
The soft, classic Sugar Cookie recipe with cream cheese frosting is tried and true. Our family has used it for as long as I can remember! I used this bunny cookie cutter to make them Easter cookies. For the bunny tails, we dipped mini marshmallows in some of the white frosting, then rolled them in shredded coconut!
I know coconut is a love or hate kind of food. You can totally skip the coconut if you are not a fan.
How to Make the Cookies
Bake cookies at 350 degrees Fahrenheit for 8-10 minutes. Pull the cookies out as soon as they seem cooked through. Ideally, before they brown at all.
If you like a soft sugar cookie, you don’t want to let them brown in the oven.
How to Make Marshmallow Bunny Tails for Easter Cookies
Frost the cookies and then add the bunny tails. Cutest Easter Cookies ever!
These sugar cookies freeze well.
Instructions to freeze cookies and serve later:
- Let cookies cool completely, freeze them in an air-tight ziplock bag, unfrosted.
- I prefer to store extra frosting in the fridge.
- Pull cookies out of the freezer and let thaw for a few hours or overnight. Let frosting soften to room temperature. Frost cookies and make bunny tails the day of serving.
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Easter Bunny Sugar Cookies
- Hand Mixer
- Cookie Sheets
- Parchment Paper
- 2 Cup sugar
- 3 eggs beaten
- 1/2 Cup shortening
- 1/2 Cup butter
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 5 Cups flour
- 1 Cup sour cream
- 1/2 Cup butter softened
- 1 cream cheese softened
- 1/2 teaspoon vanilla
- dash salt
- 1/2 lb. powdered sugar more as needed
- 1/2 Cup milk more as needed
- food coloring
Marshmallow Coconut Bunny Tails
- 2 TBSP frosting
- 1/2 Cup shredded coconut
- Beat sugar, butter, eggs and vanilla. Add sour cream and beat well.
- Mix dry ingredients together and gradually add into creamy mixture until just mixed. Refrigerate for a few hours.
- Put dough onto a clean, floured surface. Use a rolling pin to flatten the cookie dough out to about 1/2 inch thick.
- Use a bunny shaped cookie cutter, and cut as many cookies as you can out of the dough.
- Once you have no more room to cut shapes, roll the dough back into a ball, add more flour to the surface. Use the rolling pin again to roll it back out to 1/2 inch thick and cut more bunny shapes out. Repeat until you run out of dough.
- Place cut bunny shapes onto parchment paper lined cookie sheets.
- Bake at 350 for 8-10 min. Watch closely, and pull the cookies out as soon as they look cooked through - for a softer sugar cookie you don't want them to brown at all.
- Wait til cookies are completely cool before frosting.
- With a hand mixer on high speed, whip sugar, butter and vanilla.
- Add cream cheese and a dash of salt. Mix well.
- Keep mixing and alternate slowly adding milk and powdered sugar, until the frosting is smooth and creamy. Add food coloring if desired.
Marshmallow Coconut Bunny Tails
- Soften 2 TBSP of frosting in the microwave (just for a few seconds) stir and let cool slightly.
- Use a toothpick to dip a mini marshmallow into the frosting, getting frosting on all sides.
- Dip the frosting covered marshmallow into shredded coconut til it's covered.
- Rest bunny tail it on parchment paper to cool, and repeat til you have one for each cookie you made.
This recipe was originally published in April 2014 and has been updated with new photos and more detailed information.