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Perfect Cut-Out Sugar Cookies with Royal Icing Bunny Shapes

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This recipe delivers soft, buttery cut-out sugar cookies decorated with smooth, vibrant royal icing in adorable bunny shapes, perfect for spring and Easter celebrations.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5 ml) vanilla extract
  • 2 tbsp (30 g) cream cheese, softened
  • 2 1/2 cups (312 g) all-purpose flour
  • 1/2 tsp (2 g) baking powder
  • 1/4 tsp (1.5 g) salt
  • 4 cups (480 g) powdered sugar, sifted
  • 3 tbsp (21 g) meringue powder
  • 6–8 tbsp (90–120 ml) warm water
  • Gel-based food coloring (pastel shades recommended)

Instructions

  1. In a mixer bowl, beat 1 cup softened unsalted butter and 3/4 cup granulated sugar on medium speed until creamy and light, about 3-4 minutes.
  2. Add 1 large egg, 1 tsp vanilla extract, and 2 tbsp softened cream cheese; mix until fully combined.
  3. In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
  4. Slowly mix the flour mixture into the wet ingredients on low speed until the dough just comes together. Avoid overmixing.
  5. Shape dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
  6. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
  7. On a lightly floured surface, roll dough to about 1/4 inch (6 mm) thickness.
  8. Press bunny-shaped cookie cutters firmly into the dough and transfer shapes to baking sheets, leaving space between cookies.
  9. Bake for 8-10 minutes until edges start turning golden but centers remain pale.
  10. Cool cookies completely on wire racks before decorating.
  11. Prepare royal icing by combining 4 cups sifted powdered sugar, 3 tbsp meringue powder, and 6 tbsp warm water. Beat until stiff peaks form and icing is glossy, about 5-7 minutes.
  12. Divide icing into small bowls and tint with gel food colors for pastel bunny designs.
  13. Outline bunny shapes with thicker icing, then flood the inside with thinner icing. Use a damp brush or scribe tool to smooth edges or fix bubbles.
  14. Let decorated cookies dry for at least 4 hours or overnight for best results.

Notes

[‘Chill the dough to prevent spreading and maintain shape.’, ‘Use room temperature ingredients for smoother dough.’, ‘Roll dough evenly to ensure uniform baking.’, ‘Keep royal icing covered to prevent drying out.’, ‘Practice piping on parchment paper before decorating cookies.’, ‘Use gel food coloring for vibrant colors without changing icing texture.’, ‘Allow outlines to dry before flooding to prevent color bleeding.’, ‘Fix icing mistakes quickly while still wet using a toothpick.’]

Nutrition

Keywords: sugar cookies, royal icing, cut-out cookies, bunny cookies, Easter cookies, spring baking, cookie decorating

Find it online: https://magnetmeal.com/perfect-cut-out-sugar-cookies-with-royal-icing-bunny-shapes-recipe-that-impresses-every-time/