Bunny-Shaped Sprinkle Cut-Out Sugar Cookies
Easter is upon us! And I heard the Easter Bunny call…he said you need to make these cookies🐰
These adorable bunny-shaped sprinkle cut-out sugar cookies are the perfect way to celebrate Easter baking. They’re soft, festive, and full of color—everything you want in a spring dessert.
Whether you’re filling Easter baskets, baking for a family gathering, or just getting into the holiday spirit, these cookies bring that fun, homemade touch to the table.
They aren’t just cute—they’re the perfect cut-out sugar cookies. Now I say this because they hold their shape beautifully while baking up with crisp edges and soft, chewy centers. (& they’re just so adorable and yummy too!)
That contrast is what makes them so irresistible. You get a slight crisp on the outside with a buttery, tender bite in the middle that keeps you coming back for more.
What makes them even more special is the colorful sprinkles folded right into the dough. Every roll and cut reveals little pops of color, making each bunny unique.
Once baked and cooled, we finish them off with a swirl of homemade buttercream frosting for the tail, then dip it into sprinkles for the cutest little bunny “tails.” It’s simple, fun, and makes these cookies feel extra special.
And yes, they are very much Easter bunny approved 🙂
How to Make the Best Cut-Out Sugar Cookies
- Chill your dough well—this helps the cookies hold their shape
- Roll evenly to ensure consistent baking
- Lightly flour your surface to prevent sticking
- Don’t overmix the dough once the flour is added
When Will I Know When These Cookies Are Done Baking?
- The edges will be just lightly golden
- The centers will still look soft (they’ll set as they cool)
- The bottoms should be lightly golden, not browned
Bake Ahead & Storage
Make ahead:
The dough can be made ahead and refrigerated for up to 24 hours before rolling and baking.
Storage:
- Store baked cookies in an airtight container at room temperature for up to 4 days
- Freeze unfrosted cookies for up to 2 months
Tip: Decorate with frosting and sprinkles after thawing for best results.
Ingredients You’ll Need
- Butter
- Granulated sugar
- Egg
- Vanilla extract
- Almond extract
- All-purpose flour
- Salt
- Colorful sprinkles
Why These Ingredients Matter
- Butter – Adds richness and that classic buttery flavor
- Sugar – Sweetens and helps create crisp edges
- Egg – Binds the dough and adds structure
- Vanilla & almond extract – Add depth and bakery-style flavor
- Flour – Provides structure so cookies hold their shape
- Salt – Balances sweetness
- Sprinkles – Add color, texture, and fun
Full Recipe
Ingredients (Makes 12–14 cookies)
- ½ cup (113g) unsalted butter, room temperature
- 1 cup (200g) granulated sugar
- 1 large egg (about 50g), room temperature
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 2 cups (250g) all-purpose flour
- 1 teaspoon (5g) salt
- ¾ cup (135g) colorful sprinkles
Frosting
Use my homemade buttercream frosting recipe here:
Homemade Buttercream Frosting
Directions
Step 1: In a stand mixer fitted with the paddle attachment, beat the butter and sugar for about 45 seconds, until combined.
Step 2: Add the egg, vanilla extract, and almond extract. Beat for about 1 minute, until smooth and well combined.
Step 3: Scrape down the sides of the bowl, then add the flour and salt. Mix until fully combined and no streaks of flour remain.
Step 4: Use a spatula to gently fold in the sprinkles.
Step 5: Form the dough into a flat oval disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or overnight).
Step 6: When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper.
Step 7: On a lightly floured surface, roll the dough to about ¼-inch thickness. Cut into bunny shapes and carefully transfer to the prepared baking sheets.
Step 8: Bake depending on size:
- Mini cookies: about 8 minutes
- Medium cookies: about 10 minutes
- Larger cookies: about 12 minutes
Bake until the edges are just lightly golden.
Step 9: Let the cookies cool completely before transferring to a wire rack.
Step 10: Once fully cooled, pipe small swirls or dots of buttercream for bunny tails and dip into sprinkles for that cute, fluffy look—or enjoy them plain!
