Bunny cookies

Name: Bunny cookies
Prep time: 50 min
Cook time: 15 min
Total time: 65 min
Yield: 20
Ingredients: Type 00 flour 1.6 cups; Butter ½ cup; Powdered sugar ¾ cup; Eggs 1; Lemon peel 1; Powdered sugar 0.67 cup; Water 1 spoonful; Food coloring pink to taste; Dark chocolate eggs 30

it de fr es br

Vegetarian

Difficulty: Average
Prep time: 50 min
Cook time: 15 min
Makes: 20 pieces
Cost: Low
Note + the chilling time for the shortcrust pastry in the refrigerator (30 min.) and the drying time for the icing (1 h)

PRESENTATION

Easter in Italy is, well, a time for celebration and creativity—especially in the kitchen—with bunny cookies being a treat that always, always brings smiles. Really good stuff. These charming bunny sugar cookies are a staple in Italian Easter traditions, gracing breakfast tables and afternoon tea gatherings everywhere. I mean, the dough is classic and delicious—think soft, buttery, and fragrant with that crumbly texture that just melts in your mouth. People love getting creative with their shapes, using gingerbread cutters in new ways to craft those long ears and tiny paws.

And here's the best part? Each cookie hides a mini chocolate egg, with a clever trick to keep the chocolate from melting during baking. It's these fun hacks that make Easter bunny cookies so different from regular holiday cookies.

Decorating is where the fun really starts, honestly. Especially with colorful icing and a chance for everyone to add their personal touch. Kids adore getting involved, and the more messy, the better—bright sprinkles, squiggly lines, and little dots turn these crispy treats into something you can proudly show off. Many Italian families enjoy these bunny cookies for breakfast during Easter week or share them at family gatherings.

They have a sweet, buttery taste, but the real magic? It is in sharing them—and maybe sneaking an extra cookie when no one’s looking. People even exchange decorating ideas, from pastel glazes to tiny sugar flowers, and some get so so creative that the cookies look almost too cute to eat. For real. But once you bite into that golden edge with a burst of chocolate in the center, it’s hard to stop. Whether you call them bunny sugar cookies or just your favorite Easter treats, these cookies capture the playful spirit of Italian springtime and bring joy to any occasion.

INGREDIENTS

for the dough (for about 20 cookies): Type 00 flour 1.6 cups (200 g); Butter ½ cup (125 g); Powdered sugar ¾ cup (100 g); Eggs 1; Lemon peel 1

for the icing: Powdered sugar 0.67 cup (80 g); Water 1 spoonful; Food coloring to taste - pink

for decorating: Dark chocolate eggs 30

Preparation

How to prepare Bunny cookies

To prepare the bunny cookies, first make the dough. Pour the flour onto the work surface creating the classic fountain shape, then add the zest of one lemon 1, powdered sugar 2, and cubed butter 3.

Add the egg 4 and start mixing with a dough scraper 5 and then with your hands 6.

You shouldn't work the dough too much; as soon as it is homogeneous 7, wrap it in plastic wrap 8 and let it rest in the refrigerator for 30 minutes. Then form 30 balls with aluminum foil, the same size as your chocolate eggs 9.

Roll out the dough on a lightly floured work surface 10 and cut out the cookies using a gingerbread man-shaped cutter 11; with these quantities, you will get about 20. Place them upside down, with the head facing down, and place the ball in the center 12. Raise the arms to "hug" the ball, without pressing too hard.

Slightly shape the man's legs to make them pointed so they look like ears 13. Transfer to a baking tray 14 and bake in a preheated static oven at 350°F for 15 minutes. Remove them from the oven and, while they are still warm, carefully remove the aluminum ball. Let them cool completely, then place the chocolate egg in the center 15.

Now prepare the glaze: in a small bowl, pour powdered sugar and water 16, mix with a whisk 17 and add pink food coloring 18.

Mix again until you obtain a fluid and evenly colored glaze 19. Transfer it to a piping bag and decorate the edges of the bunnies 20. Let the glaze solidify for an hour and serve your bunny cookies 21!

Storage

The bunny cookies can be stored under a glass dome for 3-4 days.

Advice

If you prefer, you can place the formed bunnies in the fridge before baking: this way, the little paws won't risk detaching from the aluminum foil eggs during baking.

For the translation of some texts, artificial intelligence tools may have been used.