Easter Bunny Shortbread Cookies (Peter Pink-Cottontail Cookies)

5 from 1 vote

Easter Bunny Shortbread Cookies (Peter Pink-Cottontail Cookies)

These Easter Bunny Shortbread Cookies are buttery, tender and melt-in-your-mouth delicious. Topped with a smooth vanilla-almond glaze and the sweetest little pink “cottontail,” they’re easy to make and perfect for Easter, spring gatherings and gifting.

Prep Time30

Cook Time30

Total Time1

Course: Cookies, Dessert

Cuisine: American

Servings:

Calories: 184kcal

Author: Chris Scheuer

Ingredients

For the shortbread dough:

½ cup granulated sugar
8 ounces very soft butter I use salted butter
1 teaspoon vanilla extract
¼ teaspoon kosher salt use ½ teaspoon if using unsalted butter, I use Morton's Kosher Salt
⅓ cup cornstarch
2 cups all-purpose flour

For the glaze:

2 cups powdered sugar
¼ cup half-and-half plus more as needed
¼ teaspoon almond extract

For decorating:

white nonpareils optional

For the pink buttercream tails

1 tablespoon soft butter
1 cup powdered sugar
2-3 tablespoons half & half
½ teaspoon vanilla extract
a few drops of almond extract
1-2 drops pink or red food coloring

US Customary - Metric

Instructions

Prepare the pans:

Line two sheet pans with parchment paper and set aside.

Make the shortbread dough:

In a large bowl, stir the butter until smooth and creamy.
Add the sugar and mix until fully combined. Stir in vanilla and salt.
Add cornstarch and mix until incorporated. Add flour and continue mixing until the dough begins to come together (it will look crumbly at first).
Turn dough onto a work surface and knead briefly (about 30 seconds) until smooth.
Divide dough in half.
Roll and cut the cookies
Lightly flour your work surface and rolling pin. Roll dough to ¼-inch thickness.
Cut into bunny shapes and place on prepared pans. Gather scraps, reroll and continue cutting.
Repeat with remaining dough.

Chill:

Refrigerate cut-out cookies (uncovered) for at least 30 minutes or up to 12 hours.

Bake:

Preheat oven to 350°F. Bake cookies for 8 minutes.
Remove from oven and gently flatten any puffed areas.
Press a shallow indentation (about ½-inch) where the bunny tail will go.
Return to oven and bake an additional 5–8 minutes, until edges are lightly golden.
Cool on pan for 5 minutes, then transfer to a rack to cool completely.

Make and apply glaze:

Whisk together powdered sugar, half-and-half and almond extract until smooth. Adjust consistency as needed.
Pour glaze into a shallow bowl. Dip cookie tops into glaze, lift and allow excess to drip off for 15–25 seconds or until most of the excess icing has dripped off.
Flip right-side up and gently jiggle to smooth. Use your finger to wipe off any excess glaze around the edges.
Sprinkle with nonpareils if desired.
Let glaze set for at least 30 minutes.

Make the bunny tails:

Whisk together butter, powdered sugar, vanilla, almond extract, 1 drop pink or red food coloring, and 2 tablespoons half-and-half. Add more cream as needed for a thick, pipeable consistency. If you prefer a deeper pink color, add another drop of food coloring.
Transfer to a piping bag and pipe a small swirl in the indentation to create the bunny tail.

Store:

Allow cookies to dry for several hours (or overnight if stacking). Store in an airtight container at room temperature.

Notes

Use very soft butter: It should be soft enough to mix easily with a spoon for a smooth, no-mixer dough.
Don’t skip the chill time: This helps the cookies hold their shape and prevents spreading.
Roll evenly: Aim for ¼-inch thickness so cookies bake uniformly. See tips above in the post.
Make the tail indentation right after the first bake: This ensures it holds its shape and doesn’t puff up. Reinforce after baking, if needed.
Check glaze consistency: It should be thick but pourable; adjust with more cream or powdered sugar as needed.
Let glaze set before piping tails: This keeps the buttercream neat and defined.
For gifting: These cookies store well for several days and are perfect for packaging in boxes or bags with our free printable labels.

Nutrition