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peeps bunny sugar cookies in various colors
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5 from 18 votes

Peeps Bunny Sugar Cookies

These peeps bunny sugar cookies are so fun for easter and taste a lot better than peeps marshmallows! Frosted in buttercream and covered with sanding sugar. They are easy to make! 
Course Dessert
Cuisine American
Keyword peeps, sugar cookies, soft sugar cookies, roll out cookies
Prep Time 15 minutes
Cook Time 10 minutes
cool 20 minutes
Total Time 45 minutes
Servings 30 cookies
Calories 225kcal

Ingredients

  • 1 cup salted butter softened
  • 1/2 cup shortening
  • 1 1/2 cup sugar
  • 1 large egg
  • 1 1/2 teaspoon vanilla
  • 2 teaspoon almond extract
  • 4 cup all purpose flour
  • 1/2 cup corn starch
  • 2 teaspoon baking powder

Frosting

  • 1 cup butter softened
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 6-8 Tablespoons milk

Decorations

  • sugar sprinkles in a variety of colors
  • black sugar pearls

Instructions

  • Preheat the oven to 325 degrees.
  • In a large mixing bowl cream softened butter, shortening, and sugar. Beat until fluffy with an electric mixer or stand mixer with paddle attachment. Turn the mixer down and add egg, vanilla, and almond extract. Add baking powder. Add flour* and cornstarch and mix thoroughly.
    *Start with 3 1/2 cups of flour, and if the dough seems too soft add the last 1/2 cup of flour to the mixture. If the dough seems too dry, add a tablespoon or two of water.
  • Lightly flour your work surface and shape dough into a large ball.
  • No refrigeration necessary.
  • Press ball of dough into a disk shape and roll dough out to desired thickness using a rolling pin (I usually do 1/4-1/2") and cut into shapes. Add flour to dough if it feels too sticky but a nice soft dough is what you want. Carefully transfer cut out cookie shapes with a spatula to a baking sheet.
  • Bake on parchment paper-lined baking sheets for 9-10 minutes. Cookies will be soft. Let sit on the baking sheet for 5 minutes before carefully moving to a wire cooling rack. Cool completely before frosting.

Frosting

  • Beat frosting ingredients together. Add more/less milk until desired consistency is achieved.

Decorating Cookies

  • Fill decorator (we like disposible) bags with frosting and frosting tip.
  • Follow the step by step guide in the post and watch our video for decorating tips!

Video

Notes

  1. No salt is necessary in this recipe if you use salted butter. If using unsalted butter, add 1/2 teaspoon of salt to the recipe.
  2. You may have extra frosting left over. We like making extra so that we can make as many colors as we'd like.
  3. If you don't care for almond extract you can omit it and use your favorite flavoring (lemon, coconut, etc.)
  4. I bake all of my cookies on light metal baking sheets (ungreased or with parchment paper. If you use dark metal baking sheets you may need to adjust the baking time. You can also use a silicone mat on your baking sheet, but my preference is parchment paper.
  5. Cookies can be made ahead and stored in the freezer until ready to decorate.
  6. Store frosted cookies in an airtight container (or cookie sheet covered with plastic wrap) at room temperature or in the refrigerator.
  7. Cookies can be stacked once the frosting has had a chance to set up. I wouldn't stack them more than 2 cookies tall.
  8. If you can't find black sugar pearls you can use mini chocolate chips. They are slightly larger but could work in a pinch.

Nutrition

Calories: 225kcal