Bunny Tail Sugar Cookies

Overhead view of bunny tail cookies on a plate.

These adorable Bunny Tail Sugar Cookies are easy to make and perfect for an Easter celebration! Bunny shaped cookie cutters are used to cut out the dough. After the cookies are baked, royal icing is spread on top. Then, a colorful sanding sugar is sprinkled on them. The final touch is adding the bunny tail, which is a mini marshmallow.

5 from 1 vote

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Course: Cookies

Cuisine: American

Keyword: Bunny Tail Sugar Cookies

Prep Time: 15

Cook Time: 9

Servings:

Calories: 357kcal

Ingredients

For the cookies:

3 cups all purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup butter softened (2 sticks or 16 Tablespoons)
1 cup sugar
1 egg
2 teaspoons lemon extract
Powdered sugar or flour for rolling

For the royal icing:

4 cups powdered sugar
3 tablespoons meringue powder
3 to 4 tablespoons warm water

To make bunnies:

Bunny cookie cutter
Pastel colored sanding sugar
Mini marshmallows

Instructions

To make the cookies:

Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
Whisk together dry ingredients: flour, baking powder, and salt. Set aside.
In a mixing bowl, blend the butter and sugar until creamy and light. Add egg and lemon extract. Mix well. Slowly add dry ingredients and mix until combined. Dough may be a little crumbly.
Turn out the dough onto a surface sprinkled with powdered sugar or flour. Press into a ball and then roll out to ¼ inch thickness. Use cookie cutters to create shapes. Carefully lift shaped cookies to the baking sheet. Using a flat spatula is recommended to help the cookies maintain their shape.
Bake cookies for 7 to 9 minutes. Do not brown the cookies. Allow cookies to cool for at least 20 minutes on the baking sheet before carefully removing to a cooling rack.
Allow icing to dry before storing in an airtight container between layers of parchment paper.

To make the royal icing:

Place powdered sugar and meringue powder in a mixing bowl. Mix slowly to blend the two ingredients together. Slowly add 3 tablespoons of water and continue beating for 7 to 10 minutes or until the icing is smooth and fluffy. Add additional water a little at a time if a thinner consistency is desired.

Decorate the bunny cookies:

When the cookies are completely cooled, spread royal icing on top of them. Then, sprinkle with colorful sanding sugar and add a mini marshmallows to create the tail. Allow icing to dry before storing in an airtight container between layers of parchment paper.

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