Baking Easter bunny cookies with children is a beloved holiday tradition. This classic shortbread-style recipe is simple to prepare, kid-friendly, and delicious—perfect for decorating together and sharing during the festivities.
Taste and Occasion
These Easter bunny cookies have become a favorite in our family. Baking for Easter is just as much fun for kids as holiday baking at Christmas: cutting out shapes, brushing on egg wash, placing raisin eyes, and adding colorful decorations. Young helpers love the whole process, from stamping out bunnies to sampling a cheeky, still-warm cookie. Because the dough yields quite a few cookies, it’s a great activity for a family baking day.
Ingredients
This recipe is based on a traditional shortbread dough handed down in my family. It’s sturdy enough to hold cute shapes yet tender and buttery. If you prefer a different base, a simple 3-ingredient cookie dough without eggs also works well for Easter cutters. For variety, use different cookie cutters—bunnies, lambs, ducklings—and let the kids mix and match shapes for a colorful cookie tray.
How to Make the Easter Bunny Cookies
Start by preparing a stirred shortcrust dough. Beat the softened butter with the sugar until light and fluffy, add the egg and mix, then fold in the flour and grated lemon zest until a smooth dough forms. Divide the dough into two balls, wrap them in foil, and chill in the refrigerator for about 1 hour to firm up.
Preheat the oven to 175°C (350°F). Roll out one portion of chilled dough on a lightly floured surface or baking mat to an even thickness. Cut out bunny shapes and arrange them on a baking sheet lined with parchment paper. Brush the cut cookies lightly with beaten egg yolk for a glossy finish, and press halved raisins on for eyes if you like. If you plan to use icing or food coloring, add those decorations after the cookies have baked and fully cooled.
Bake for approximately 10–12 minutes, depending on thickness, until the edges are lightly golden. Repeat with the second portion of dough. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack—shortbread can be delicate when warm.
Top Tip
Keep decorations simple when baking with small children: a light egg wash, halved raisins for eyes, and a sprinkle of colored sugar make adorable bunnies. If you want more color, frost the cookies with a smooth icing and use natural food coloring for bright, food-safe hues. Metallic spray finishes can add a festive touch but are optional.
Easter Bunny Cookies
A classic shortbread recipe for charming Easter bunny cookies. Easy to cut, bake, and decorate with children.
Prep Time: 25 mins • Baking Time: 11 mins • Cooling Time: 1 hr • Servings: 40 cookies • Calories: 57 kcal per cookie
Ingredients
- 125 grams butter, soft (⅔ cup)
- 90 grams sugar (½ cup)
- 1 medium egg
- 250 grams all-purpose flour (2 cups)
- ¼ teaspoon grated lemon zest (about ⅓ tsp)
- 1 medium egg yolk (for brushing)
- Raisins, halved, for the eyes
Instructions
- Beat the softened butter and sugar together until light and fluffy. Stir in the egg, then mix in the flour and lemon zest until combined into a smooth dough. Divide into two balls, wrap, and chill for about 1 hour.
- Preheat the oven to 175°C (350°F). Roll out one dough ball on a floured surface to an even thickness and cut out bunny shapes. Place on a lined baking sheet, brush with beaten egg yolk, and press halved raisins on as eyes if desired.
- Bake for 10–12 minutes, until lightly golden at the edges. Repeat with the second dough ball. Let cookies cool before removing from the tray as they can be fragile when warm.
Notes
Ingredient swaps are possible if needed—replace butter with a compatible baking fat or use an egg-free dough if allergies require it. Keep decorations age-appropriate: young children enjoy stamping and simple toppings while older kids can help with frosting and detail work.
Variations
There are many ways to vary these cookies. Use different cutters for a mixed tray of Easter shapes, try flavored zest (orange instead of lemon), or color the dough lightly with natural food colorings before cutting. Broken ears or slightly misshapen bunnies are part of the fun—those imperfect cookies often become the first to disappear. Enjoy a joyful family baking session and have fun decorating together this Easter.
