Biscuit recipe Cakes

Easter bunny cookies recipe

How are you all doing this morning? I’ve had a great start to the Easter Weekend so far. I spent 4 hours stripping paint from my bannisters yesterday whilst listening to the soundtrack from Frozen  belting out from the girls bedrooms! I secretly quite liked it and it kept them entertained over and over and over!!!

I thought while I wish you all a lovely Easter Weekend I’d share with you some bunny cookies I made to be featured on AchicaLiving this week. They’re really quick and easy to make and look so cute. Great to whip up as a gift if your off to your family for a slap up Easter lunch.

Bunny cookie 1

Lemon bunny cookies for Easter


(makes around 20) 

  • 200g unsalted butter- at room temperature
  • 200g caster sugar
  • 400g plain flour
  • 1 egg – at room temperature
  • Juice of one lemon
  • Zest of one lemon

To decorate

  • Roll out Sugarpaste
  • ribbon

To make the cookies

  1. Place all the ingredients into a bowl and mix until everything is well incorporated. Avoid over mixing or your cookies will be tough. Use your hands for the best result. Wrap in cling film and chill for at least 30 minutes. 
  2. Roll out the dough between two spacers to ensure your cookies are all perfectly flat and even and also that they are all the same size. Cut out the bunnies and place on a baking sheet and chill for a further 30 minutes. This will prevent the cookies from spreading whilst they are baking. 
  3. Preheat your oven to 180ºC (Fan oven160ºC) Bake in the centre of the oven for 12-15 minutes or until the corners of the cookies start to turn brown. 

To decorate the cookies

  1. You can colour white sugarpaste with professional gel food colours or with a tiny amount of supermarket bought food colours- just dip a cocktail stick in the dye and then poke it into the sugarpaste before you knead it in. Avoid making the sugarpaste too wet or you will end up with a big sticky mess. If you can colour the sugarpaste the day before you’ll get even better results.
  2. To make the tail take a small amount of sugarpaste and roll it into a ball. Dampen the bottom of the ball to make it ‘stick’  in place on the cookie. Use the bristles of a pastry brush to add some detail to the tail.  Leave to set before you add the ribbon around their necks. 

Hope you all have a fantastic Easter


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  1. Theoda Solms Iles says:

    Absolutely beautiful and I’m sure they will be delicious too, that is if I don’t feel too sorry to eat them!

  2. These looks wonderful and I love the simply but very effective way of decorating them, very sweet.


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