Easter Bunny Cookies

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These Easter Bunny Cookies are a very simple decorated easter cookie idea, you only need three ingredients!

Bunny shaped sugar cookies holding a mini easter egg, on a white bench top scattered with pastel easter eggs and spring flowers.

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!

The ingredients to make easter bunny cookies laid out on a bench top with text overlay.

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.

Gingerbread men being cut using a cookie cutter 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.

gingerbread man cookies with arms folded over to hold a mini easter 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.

A skewer being used to make wee holes for eyes and nose on an easter bunny cookie.

Step four: If your pastry has become very soft, chill in the fridge for 10 minutes so that it can firm up again.

Cookies decorated to look like easter bunnies holding easter eggs.

Step five: Bake for 6 minutes

Allow to cool.

Enjoy!


Easter bunny cookies holding mini chocolate easter eggs on a white bench top scattered with pastel coloured sugared almonds.

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.

Three easter bunny cookies lying on crinkled white baking paper scattered with sugared almonds.

Other Easter Goodies You Might Like

Easter bunny cookies on a white bench top scattered with sugared almonds.

If you made my Easter Bunny Cookie Recipe  or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
  •  FOLLOW ME on FACEBOOK,  INSTAGRAM,  PINTEREST to see more kid-friendly food and what I’m getting up to.
Bunny shaped sugar cookies holding a mini easter egg, on a white bench top scattered with pastel easter eggs and spring flowers.

Easter Bunny Cookies

Print Pin Rate
Course: Baking
Cuisine: New Zealand
Keyword: easter bunny cookies, bunny cookies, easter rabbit biscuits, easter sugar cookies
Servings: 9 cookies
Calories: 23kcal

RATE THIS RECIPE

No ratings yet

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!

Nutrition

Serving: 1cookie | Calories: 23kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 1mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Calcium: 9mg | Iron: 1mg

Sharing is caring!

These Easter Bunny Cookies are a very simple decorated easter cookie idea, you only need three ingredients!

Bunny shaped sugar cookies holding a mini easter egg, on a white bench top scattered with pastel easter eggs and spring flowers.

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!

The ingredients to make easter bunny cookies laid out on a bench top with text overlay.

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.

Gingerbread men being cut using a cookie cutter 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.

gingerbread man cookies with arms folded over to hold a mini easter 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.

A skewer being used to make wee holes for eyes and nose on an easter bunny cookie.

Step four: If your pastry has become very soft, chill in the fridge for 10 minutes so that it can firm up again.

Cookies decorated to look like easter bunnies holding easter eggs.

Step five: Bake for 6 minutes

Allow to cool.

Enjoy!


Easter bunny cookies holding mini chocolate easter eggs on a white bench top scattered with pastel coloured sugared almonds.

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.

Three easter bunny cookies lying on crinkled white baking paper scattered with sugared almonds.

Other Easter Goodies You Might Like

Easter bunny cookies on a white bench top scattered with sugared almonds.

If you made my Easter Bunny Cookie Recipe  or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
  •  FOLLOW ME on FACEBOOK,  INSTAGRAM,  PINTEREST to see more kid-friendly food and what I’m getting up to.
Bunny shaped sugar cookies holding a mini easter egg, on a white bench top scattered with pastel easter eggs and spring flowers.

Easter Bunny Cookies

Print Pin Rate
Course: Baking
Cuisine: New Zealand
Keyword: easter bunny cookies, bunny cookies, easter rabbit biscuits, easter sugar cookies
Servings: 9 cookies
Calories: 23kcal

RATE THIS RECIPE

No ratings yet

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!

Nutrition

Serving: 1cookie | Calories: 23kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 1mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1IU | Calcium: 9mg | Iron: 1mg

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