Your kids will get a kick out of these Easter Sugar Cookies made with a tasty soft sugar cookie dough, shaped into bunny feet, and filled with pink sprinkles! These cookies are a fun holiday treat to make with your kids and to serve on your Easter dessert table. Start a family tradition and leave a few bunny paw cookies for the hungry Easter Bunny as he fills your Easter basket!
These soft Easter Sugar Cookies are a delicious classic that can’t be beat, with a fun Easter twist!
Everything's better when in a fun shape, especially for your kids’ school parties and after-dinner desserts with small children. This is an incredibly easy sugar cookie recipe that is fun for your kids to make with you.
Pair these cookies with fun and delicious Easter egg hunt pudding cups for the ultimate Easter dessert.
You probably already have the ingredients on hand to make them, so they are great for easy, last minute baking.
You don't even need a cookie cutter.
Can you ever go wrong with a simple, festive sugar cookie? Nope!
An especially not a cute one in the shape of a bunny paw.
To make bunny paw cookies, you need all the baking basics: flour, sugar, butter, baking soda, baking powder, salt, eggs, and vanilla extract.
This recipe also uses milk. I prefer whole milk because of the fat content, but you should be able to use 1 or 2% and have them turn out just fine.
You'll also need pink or red sprinkles to make the "pads" of the bunny paws. Instead of sprinkles you can use pink m&m's if you'd like.
This recipe makes 2 dozen bunny paw cookies.
If wanting to make more or less, reduce or increase the ingredients proportionately.
Yes, you can replace unsalted butter with salted butter. However, eliminate the step of adding salt to the dough.
Yes, you do. Read about why here.
Preparing bunny paw cookies requires at least an electric hand mixer, but I prefer using my KitchenAid stand mixer. Every cook’s kitchen needs one of these amazing gadgets.
First, cream the butter and sugar until they are combined well. If your butter isn’t soft, microwave it for about 20-30 seconds. If the butter melts, let it harden slightly. It’s important not to use melted butter.
Next, add the eggs and vanilla extract and mix until combined. Then add the flour, baking soda, baking powder, and salt.
Last, add the milk and beat it on medium until smooth.
The dough should chill for at least 1 hour before you shape it into cookies, but 2 hours is even better.
Warm dough is harder to work with and might cause the cookies to spread more than you want. I chill mine overnight if I'm not in a rush.
Once chilled, shape the dough into a bunny paw.
To do this, roll 3 small balls of about 1 teaspoon of dough and 1 larger ball of about 1 tablespoon of dough. Place in the shape of a bunny footprint on a baking sheet, pressing the balls together gently.
Using the back of a measuring spoon, imprint a hole into each paw pad.
Last, fill the bunny paw cookies with sprinkles. I fill a ¼ teaspoon measuring spoon with sprinkles and then gently shake them out into each hole. This helps to control the sprinkles, ensuring that most fall into the hole you made.
Then bake for 8 minutes at 400 degrees.
The cookies will just begin to brown on the edges when they are done.
Transfer them to a cooling rack immediately to prevent overcooking, even once removed from the oven.
🍪 Keeping Sugar Cookies Soft
The trick to keeping you bunny paw cookies soft is to bake them until the edges barely begin to brown. They will continue to bake a few minutes once you remove them from the oven, so this is really important.
If you leave them in the oven until they look completely cooked, they will harden and will no longer be that delicious soft sugar cookie we are going for.
I also suggest checking them periodically during the first batch. Ovens are not all the same, so your bunny paw cookies may need more or less time.
Bunny Paw Cookies: Easter Sugar Cookies
- 1 cup unsalted butter, softened
- 1 ½ cups white sugar
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 2 ½ cups flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ tsp salt
- 3 tablespoon milk
- pink sprinkles
- Using an electric hand mixer or stand mixer, cream the butter and sugar on high until well blended.
- Add the vanilla extract and egg, and beat on high for 1 minute.
- Add the flour, baking soda, baking powder, and salt. Beat on medium until well blended, scraping sides of bowl with a spatula to incorporate all flour. When flour is all combined and crumbly, set to high again and beat until a soft dough begins to form.
- Add the milk and beat on high for 1-2 minutes, until a soft and pliable dough has formed.
- Chill for 2 hours.
- When dough has chilled, shape each cookie paw. Roll 3 small balls of about 1 teaspoon of dough and 1 larger ball of about 1 tablespoon of dough. Place in the shape of a bunny footprint on a baking sheet. Using the back of a measuring spoon, gently imprint a hole into each pad of the foot and fill with sprinkles.
- Bake at 400° for 8 minutes.
How to Store
Countertop: sugar cookies keep well in an airtight container for 3-4 days before they begin to harden.
Freezer: freeze sugar cookies for about 6 months in freezer bags.
Defrosting: set out at room temperature for 1-2 hours to defrost.
And that's all there is to making Easter sugar cookies! If you made them, let me know how much you loved them in the comments below.