Name: Tasty Fondant Bunny Cookies Recipe
Prep time: 30 min
Cook time: 7 min
Total time: 37 min
Cuisine: American
Ingredients: 1 1/4 cups sugar; 5 oz unsalted butter (Kerrygold recommended), softened at room temperature; 1 egg (room temperature, about 70°F); 1 tsp vanilla extract; 2 1/4 cups all-purpose flour (King Arthur brand suggested); 1 tsp baking powder; 1 tsp salt; 1/4 tsp ground nutmeg; 6 oz purple fondant (kneaded until soft and pliable); 6 oz pink fondant (kneaded until soft and pliable); 3 oz butter, softened at room temperature; 1 1/4 cups confectioners sugar (sifted to remove lumps); 3 tbsp milk (any kind: whole, 2%, almond, oat, or water); 1/4 tsp almond extract

Ingredients

1 1/4 cups sugar

5 oz butter (unsalted, room temperature)

1 egg (room temperature, about 70°F)

1 tsp vanilla extract

2 1/4 cups all-purpose flour

1 tsp baking powder

1 tsp salt

1/4 tsp ground nutmeg

6 oz purple fondant (kneaded until soft and pliable)

6 oz pink fondant (kneaded until soft and pliable)

3 oz butter (softened for buttercream)

1 1/4 cups confectioners sugar (sifted for buttercream)

3 tbsp milk

1/4 tsp almond extract

Instructions

Step 1: Gather all ingredients and bring the egg and butter to room temperature for even mixing. In a large bowl, cream together the sugar and butter until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, beating until fully combined. In another bowl, whisk the flour, baking powder, salt, and nutmeg. Fold the dry ingredients into the wet until just combined; avoid overmixing.

Step 2: Wrap the dough in plastic and refrigerate for at least 30 minutes to prevent spreading and make rolling easier. Meanwhile, preheat your oven to 375°F and line a baking sheet with parchment paper.

Step 3: On a lightly floured surface, roll the dough to 1/4 inch thickness. Use a bunny-shaped cutter to cut 14-16 cookies. Place them on the baking sheet and bake for 6-7 minutes, until edges are set but centers remain tender. Let cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.

Step 4: Knead the purple and pink fondant separately until soft. Roll each to about 1/8 inch thickness on a surface dusted lightly with cornstarch or powdered sugar. Cut out small bunny shapes using a cutter or freehand. Set aside on parchment paper.

Step 5: For the buttercream, beat softened butter in a clean bowl until creamy, about 1 minute. Gradually add sifted confectioners sugar alternated with milk, beating until light and fluffy, 3-4 minutes. Stir in almond extract for flavor.

Step 6: Spread a thin layer of almond buttercream on each cooled cookie. Press a fondant bunny topper gently onto the frosting so it sticks without sinking. Transfer some frosting to a piping bag with a small round tip and pipe small fluffy tails on each bunny in a circular motion. Let set for 15-20 minutes before serving.

Tips & Variations

Use margarine or coconut oil instead of butter for a different texture in the cookies.

Swap vanilla extract with almond extract or add lemon zest for a fresh twist.

If fondant isn’t available, decorate with royal icing or buttercream icing instead.

Chill dough fully before cutting to keep bunny shapes sharp and prevent spreading.

Dust rolling surface with powdered sugar, not flour, when working with fondant to avoid color changes and sticking.

Storage

Store finished cookies in an airtight container at room temperature for up to one week. Make sure the fondant is completely dry before stacking, or separate layers with parchment paper to prevent sticking. Plain cookies can be frozen for up to 3 months before decorating; avoid freezing after fondant decoration as this may cause stickiness and shape loss.

FAQs

Can I make these cookies without fondant?

Yes, you can decorate these cookies using royal icing or buttercream instead of fondant. These alternatives are easier to pipe and still offer colorful, festive designs.