Description

These Tasty Fondant Bunny Cookies are delightful sugar cookies decorated with colorful fondant bunnies, perfect for Easter or spring celebrations. Soft, flavorful cookies with a hint of nutmeg paired with an almond buttercream and charming fondant decorations make these a fun and impressive baking project, especially enjoyable for kids and suitable for make-ahead events.

Ingredients

Scale

For the Cookies:

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

For the Decoration:

6 oz purple fondant (kneaded until soft and pliable)
6 oz pink fondant (kneaded until soft and pliable)

For the Buttercream:

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

Instructions

Prepare Mise en Place and Mix the Cookie Dough: Gather all ingredients and bring the egg and butter to room temperature for even mixing. In a large bowl, cream together sugar and butter until light and fluffy, about 2-3 minutes to incorporate air for tender cookies. Add the room-temperature egg and vanilla extract, beating until fully combined. In a separate bowl, whisk together flour, baking powder, salt, and nutmeg evenly. Fold the dry mixture into the wet ingredients until just combined; avoid overmixing to keep cookies tender.
Chill the Dough and Prepare the Oven: Wrap the cookie dough in plastic wrap and refrigerate for at least 30 minutes. This chilling step prevents spreading during baking and helps keep bunny shapes sharp. Meanwhile, preheat the oven to 375°F and line a baking sheet with parchment paper.
Cut and Bake the Cookies: Remove chilled dough, roll out on a lightly floured surface to 1/4 inch thickness. Use a bunny-shaped cookie cutter to cut out 14-16 cookies. Transfer to the prepared baking sheet and bake for 6-7 minutes until edges are just set but centers remain soft. Avoid overbaking for perfect fondant adherence. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Fondant Toppers: Knead the purple and pink fondant separately until soft and pliable to prevent cracking. Roll each color out to 1/8 inch thickness on a surface lightly dusted with cornstarch or powdered sugar to prevent sticking. Use a small bunny-shaped cutter or cut the fondant freehand into bunny shapes. Set aside on parchment paper until decorating.
Make the Almond Buttercream Frosting: Beat softened butter until creamy, about 1 minute. Gradually add sifted confectioners sugar alternated with milk, beating until light and fluffy, about 3-4 minutes. Stir in almond extract for subtle complementary flavor. Sifting sugar prevents lumps and ensures smooth frosting.
Decorate the Cookies: Spread a thin layer of almond buttercream onto each cooled cookie. Gently press a fondant bunny topper onto each frosted cookie, pressing lightly to adhere without sinking frosting. Transfer remaining frosting to a piping bag with a small round tip and pipe small fluffy tails on each bunny using circular motions for added cuteness. Let frosting set 15-20 minutes before serving.

Notes

Do not overbake cookies; they should be removed when edges are just set but centers are still soft to ensure fondant sticks well and cookies remain tender.
Chilling the dough is essential to maintain bunny shapes and prevent spreading into blobs.
Ensure cookies are completely cooled before applying fondant to avoid melting and sliding.
Use powdered sugar or cornstarch to dust work surfaces when rolling fondant for cleaner cuts and to prevent sticking.
Store decorated cookies in an airtight container at room temperature for up to one week, placing parchment paper between layers.
Freeze plain cookies (undecorated) in a freezer-safe container up to three months; avoid freezing decorated cookies as fondant may stick or deform.
This recipe is great for make-ahead baking: prepare and bake cookies ahead, then decorate prior to serving.
Butter can be substituted with margarine or coconut oil; vanilla extract can be replaced with almond extract, vanilla paste, or lemon zest.
Fondant can be replaced with royal icing or buttercream if preferred.

Prep Time: 30 minutes
Cook Time: 7 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: fondant bunny cookies, Easter cookies, sugar cookies, spring baking, decorated cookies, almond buttercream, kid-friendly baking, bunny shaped cookies