Chocolate Easter Bunny Cookies

chocolate cut out bunny cookies decorated with M&Ms and sprinkles on white countertop.

No ratings yet

These easy, adorable Easter Bunny Cookies start with soft, fudgy chocolate cut-out cookies (no chill! no spread!) in a fun bunny shape. Frost them with glossy, stackable chocolate icing or leave them plain, and decorate with pastel M&Ms and sprinkles for the cutest bunny noses and tails. A fun and festive Easter treat!

Prep Time10

Cook Time6

Total Time16

Course: Dessert

Cuisine: American

Servings:

Calories: 128kcal

Author: Cara Lanz

Equipment

Bunny-shaped cookie cutters
Round piping tip, small spoon, funnel, or cupcake liner with a hole cut in the bottom. for the sprinkles bunny tails and noses
Toothpicks to spread piped icing and move the sprinkles into shape

Ingredients

1 cup unsalted butter, room temperature
1 ¼ cup granulated sugar
1 egg, room temperature
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon salt
pastel M&Ms, chocolate chips, and sprinkles (nonpareils and jimmies), for decorating Mini chocolate chips work well for the tails, but you'll need regular size for the noses with whiskers.

Chocolate Sugar Cookie Icing

3 cups powdered sugar
¼ cup cocoa powder
¼ teaspoon salt
2 tablespoons corn syrup
1 teaspoon vanilla extract
4-6 tablespoons milk

Instructions

Chocolate Easter Bunny Cut Out Cookies

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream butter and sugar at medium-high speed until fluffy, 3-5 minutes. Beat in the egg, then the vanilla for a minute.
Sift in the flour, cocoa powder, baking powder, and salt. (Or whisk in a separate bowl and mix them in). Mix on low speed until the dough comes together in large clumps. Gather the dough into a ball with your hands and divide it in half.
Roll dough to ¼" to ½" thickness between sheets of parchment paper or on a surface dusted with cocoa powder or flour. Cut dough with bunny-shaped cookie cutters, re-rolling and cutting the scraps.
Place cookies 2 inches apart on the prepared baking sheet. Bake for 6 minutes or until the edges are set and the cookies are slightly puffy. Cool cookies on the pan for 5 minutes, then transfer to a rack to cool.

Chocolate Sugar Cookie Icing

Place the powdered sugar, cocoa powder, salt, corn syrup, and vanilla extract in a large bowl. If the cocoa powder is clumpy, sift it in.
Add 4 tablespoons of milk and stir. As needed, add more milk, one tablespoon at a time, until the icing is smooth and drizzles into thick ribbons that hold their shape, then dissipate back into the icing.
Spread icing onto cooled cookies using a knife or offset spatula. Or use a squeeze bottle, piping bag, or a zip-top bag with the corner snipped off to pipe an outline, then fill the center. Use a toothpick to spread and smooth the icing.
Decorate with sprinkles and candies while the icing is still wet. Allow icing to set, uncovered, for several hours or overnight until firm.

Easter Bunny Cookie Decorating Ideas

For unfrosted cookies with M&M bunny tails and noses, immediately place a chocolate chip onto a warm cookie where you want the M&M to go. When the chocolate softens (1-2 minutes), press an M&M on top. For whiskers, poke long sprinkles into the chocolate on either side of the nose. Transfer to a wire rack to cool and allow the chocolate to harden.
Mini chocolate chips work well for the tails, but you'll need regular size for the noses with whiskers.
For frosted cookies with M&M bunny tails and noses: While the icing is still wet, place an M&M for the nose or tail. Arrange long sprinkles on either side of the nose for whiskers.
For frosted cookies with sprinkle bunny tails and noses: While the icing is still wet, hold a round piping tip just slightly above the surface of the icing. Carefully pour a small amount of sprinkles into the tip, letting them settle into a neat, circular shape. Gently lift the piping tip away,
If you don't have a piping tip, use a small measuring spoon, small funnel, or a cupcake liner with a small circle cut in the bottom to carefully place the sprinkles. Use a toothpick to refine the shape.
Place long sprinkles on either side of the nose for whiskers.

Notes

If the dough is too soft or sticky, chill it for 30 minutes.
Adjust the consistency of the icing by adding more milk if it's too thick or more powdered sugar if it's too thin.
The frosting is ready when it spreads onto a cookie with texture, then settles into a smooth layer.
Store frosted and unfrosted cookies covered in an airtight container at room temperature for 5 days or refrigerated for 10 days.

Nutrition