PEPES BUNNY SUGAR COOKIE

Posted on February 16, 2024

These peeps bunny sugar cookies are so fun for easter and taste a lot better than peeps marshmallows! Frosted in buttercream and covered with sanding sugar. They are easy to make! 

PREPARATION TIME

Prep Time: 15 
Cook Time: 10 
cool: 20 
Total Time: 45 

INGREDIENTS

1 cup salted butter softened

1/2 cup shortening

1 1/2 cup sugar

1 large egg

1 1/2 teaspoon vanilla

2 teaspoon almond extract

4 cup all purpose flour

1/2 cup corn starch

2 teaspoon baking powder

Frosting

1 cup butter softened

6 cups powdered sugar

2 teaspoons vanilla

6-8 Tablespoons milk

Decorations

sugar sprinkles in a variety of colors

black sugar pearls

INSTRUCTIONS

In a large mixing bowl combine butter, shortening, and sugar. Beat until fluffy with an electric hand mixer or stand mixer. Turn the mixer down and add egg, vanilla, and almond extract. Add baking powder. Sift in flour* and cornstarch and mix thoroughly.

*Start with 3 1/2 cups of flour, and if the dough seems too soft add the last 1/2 cup of flour. If the dough seems too dry, add a tablespoon or two of water.

Lightly flour your work surface and shape dough into a large ball.
No refrigeration necessary.
Press ball of dough into a disk shape and roll dough out to desired thickness using a rolling pin (I usually do 1/4-1/2″) and cut into shapes. Add flour to dough if it feels too sticky but a nice soft dough is what you want. Carefully transfer cut out cookie shapes with a spatula to a baking sheet.
Bake on baking sheets at 325 degrees for 9-10 minutes. Cookies will be soft. Let sit on baking sheet for 5 minutes before carefully moving to a wire rack. Cool completely before frosting.

Frosting

Beat frosting ingredients together. Add more/less milk until desired consistency is achieved.

Decorating Cookies

Fill decorator (we like disposible) bags with frosting and frosting tip.
Follow the step by step guide in the post and watch our video for decorating tips!

NOTES

No salt is necessary in this recipe.

You may have extra frosting leftover. We like making extra so that we can make as many colors as we’d like.

If you don’t care for almond extract you can omit it and use your favorite flavoring (lemon, coconut, etc.)

Cookies can be made ahead and stored in the freezer until ready to decorate.

Store frosted cookies in an airtight container (or cookie sheet covered with plastic wrap) at room temperature or in the refrigerator.

Cookies can be stacked once the frosting has had a chance to set up. I wouldn’t stack them more than 2 cookies tall.

NUTRITION

Calories: 225kcal

Leave a Reply

Your email address will not be published. Required fields are marked *