The Magic of Easter Bunny Sugar Cookies
Celebrate Easter with these Chocolate-Dipped Easter Sugar Cookies—buttery, soft, and full of festive pastel sprinkles. Dipped in rich chocolate for a sweet finishing touch, these adorable bunny-shaped treats are perfect for springtime celebrations!
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 10 minutes
- Total Time: ~1 hour 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookies:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- ½ cup pastel sprinkles (plus more for decorating)
For the Chocolate Coating:
- 1 cup semisweet chocolate chips
- 1 teaspoon vegetable shortening (if needed for consistency)
Instructions
- edients – In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream the Butter & Sugar – Using a stand mixer with a paddle attachment (or a hand mixer), beat the butter until smooth. Add sugar and continue beating until light and fluffy.
- Combine Wet & Dry Ingredients – Mix in the egg and vanilla until fully incorporated. Gradually add the flour mixture, one cup at a time, mixing until just combined. Gently fold in pastel sprinkles.
- Chill the Dough – Divide the dough into two large balls, wrap in plastic wrap, and flatten into thick disks. Refrigerate for at least one hour or overnight.
- Roll & Cut the Cookies – Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Roll out the chilled dough between plastic wrap (or on a lightly floured surface) to ⅓-inch thickness. Use a bunny-shaped cookie cutter to cut out cookies and place them on the prepared baking sheet.
- Bake & Cool – Bake for 8-10 minutes or until edges are just lightly golden. Let cookies cool on the sheet for a few minutes before transferring to a wire rack.
- Dip in Chocolate – Melt chocolate chips in a microwave-safe bowl for 60 seconds, stirring until smooth. If needed, add a teaspoon of vegetable shortening for a smoother consistency.
- Decorate – Dip each cooled cookie partially in melted chocolate, then sprinkle with extra pastel sprinkles. Place cookies back on the wire rack until the chocolate sets.
Notes
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- For extra fun, drizzle additional white or dark chocolate over the cookies after dipping.
- These cookies make great Easter gifts when wrapped in decorative bags!