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Bunny Paw Print Cookies: A Sweet Easter Memory

Hop into Easter with these Bunny Paw Print Cookies—soft, buttery treats shaped like adorable bunny paws! Topped with a sweet pink icing, these festive cookies are perfect for holiday gatherings, kids’ activities, or simply adding a touch of magic to your dessert table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cookies:
  • 1 cup butter softened
  • 1 1/2 cups powdered sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
For the Icing:
  • 2 cups powdered sugar
  • 2 tablespoons milk plus an extra 1 teaspoon if needed
  • 1/2 teaspoon vanilla extract
  • 5-6 drops red food coloring

Method
 

  1. Cream the Butter & Sugar – In a mixer, beat together the butter and powdered sugar until smooth. Add the egg, vanilla extract, and almond extract, mixing until fully combined.
  2. Combine the Dry Ingredients – In a separate bowl, whisk together flour, baking soda, and cream of tartar. Gradually add this mixture to the butter mixture, blending until fully incorporated.
  3. Shape the Bunny Paws –
  4. Roll a tablespoon-sized dough ball for the “foot.”
  5. Roll three teaspoon-sized dough balls for the “toes” and arrange them next to the foot on a baking sheet.
  6. Gently flatten the foot slightly with your fingers for even baking.
  7. Bake to Perfection – Preheat oven to 375°F (190°C) and bake for 7-8 minutes—do not overbake!
  8. Make the Paw Prints – Right after baking, use a tablespoon to press an indent into the foot and a teaspoon to press indents into the toes. Let cookies cool completely before decorating.
  9. Prepare the Icing – In a bowl, whisk together powdered sugar, milk, vanilla extract, and red food coloring until smooth. Adjust consistency by adding more milk if needed.
  10. Decorate the Cookies – Pipe the icing into the indents using a piping bag or a plastic bag with a small corner snipped off.
  11. Let the Icing Set & Enjoy – Allow icing to fully set before serving these delightful Easter treats!

Notes

  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Swap almond extract for additional vanilla extract if preferred.
  • Use gel food coloring for a more vibrant pink hue.