Easter Bunny Cookies
These Easter Bunny Cookies are a very simple decorated easter cookie idea, you only need three ingredients!
Why This Recipe Works
- Three ingredient recipe
- Easy Decorated Easter Cookie
- Oh so cute
Ingredients you will need
To make these Easter bunny cookies you will need a sheet of sweet short pastry, mini eggs, and 100s & 100s/sprinkles.
You will also need a gingerbread man cookie cutter, today we will turn it into the Easter Bunny, you can also turn it into a reindeer gingerbread cookie for Christmas!
Ingredient Notes and Substitutes
- Sweet short pastry: Of course if you prefer you can make these cookies from scratch, I have a simple sugar cookie recipe you could use.
- Mini eggs: In these photos I used m & m speckled eggs, Cadbury mini eggs work too. You could substitue for sugared almonds.
Step by step instructions
Below are illustrated step-by-step instructions to make my Easter Bunny Cookies, if you prefer just the written instructions then head straight to the printable recipe card below.
Prep: If your short pastry is frozen, leave it to thaw on the bench top. Preheat your oven to 180 degrees Celsius
Step one: Cut gingerbread man shapes from the thawed pastry sheet. You can re-roll any of the off-cuts to be able to make as many cookies as possible. I got 9 from a sheet of pastry.
Step two: OK so now it's time to position the easter egg and turn this gingerbread man into the Easter bunny. The gingerbread man's legs will be the bunny's ears. So they will be at the top. Lie your bunnies on a lined baking sheet. Place an easter egg in between the arms, bend the arms over so they are holding the egg.
Step three: Above the easter egg use a bamboo skewer to mark eyes and a nose. Drop a 100 and 1000 into each of these indentations.
Step four: If your pastry has become very soft, chill in the fridge for 10 minutes so that it can firm up again.
Step five: Bake for 6 minutes
Allow to cool.
Enjoy!
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Top Tips
Here is how you can make these Easter bunny cookies perfectly every time!
- The secret to these Easter bunny cookies is to not overcook them. If they go too golden they don’t look quite as cute. They will be a little soft when they come out of the oven, so leave them on the tray to cool and firm up.
- These cookies will store well in an airtight container for up to 5 days.
Other Easter Goodies You Might Like
- Mini egg cookies
- Bunny footprints
- Bunny buns
- Fresh Fruit Healthy Easter Eggs
- Easter bunny cupcakes
- Easter popcorn
- Cloud eggs
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Equipment
- 1 gingerbread man cookie cutter
- 1 bamboo skewer
Ingredients
- 1 sheet sweet short pastry
- 9 candy coated mini eggs
- 100s and 1000s
Instructions
- Prep: If your short pastry is frozen, leave it to thaw on the bench top. Preheat your oven to 180 degrees Celsius.
- Cut gingerbread man shapes from the thawed pastry sheet. You can re-roll any of the off-cuts to be able to make as many cookies as possible. I got 9 from a sheet of pastry.
- OK so now it's time to position the easter egg and turn this gingerbread man into the Easter bunny. The gingerbread man's legs will be the bunny's ears. So they will be at the top. Lie your bunnies on a lined baking sheet. Place an easter egg in between the arms, bend the arms over so they are holding the egg.
- Place an easter egg in between the arms, bend the arms over so they are holding the egg.
- Above the easter egg use a bamboo skewer to mark eyes and a nose. Drop a 100 and 1000 into each of these indentations.
- If your pastry has become very soft, chill in the fridge for 10 minutes so that it can firm up again.
- Bake for 6 minutes
- Allow to cool.
- Enjoy!
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