You know I love a good sugar cookie, especially when it’s shaped for a holiday. These little bunnies and carrots are such a simple and cute way to add a little charm to your Easter dessert spread. You can add them to your kids Easter basket, wrap them up to give to your neighbors or just bake them for fun. These sugar cookies are soft, buttery and feel like spring in the best way.

I decorated these carrots and bunnies with my buttercream frosting and used my favorites Americolor gel food colorings in the colors pumpkin, dusty rose, and avocado.

For the carrots, I kept it super simple. I used a #4 tip with the avocado green to make the leafy tops, then grabbed a #801 tip and piped the orange in a fun little tapered zig-zag to get that classic carrot shape. So easy, and they come together really quickly once you get going!

The bunnies were just as fun to make. I used a #12 tip to fill in the bunny shape with white frosting, then dipped them in sanding sugar for that fluffy look. To finish them off, I used a #16 tip with dusty rose to pipe the cute little tail. These guys seriously turn out adorable and I promise, you don’t need to be a cookie pro to make them look impressive!

Once all the cookies were decorated and the buttercream had set a bit, I slipped them into cellophane treat bags to hand out as little Easter gifts.

5 from 13 votes

Best Sugar Cookies Ever – Jenny Cookies Sugar Cookie Recipe

The sugar cookie that started it all!

This recipe will always be dearest to me. Every time I tell students in my cookie workshops that these sugar cookies are fail-proof, they eye me suspiciously. But once they try it, they agree: Anyone can make them and everyone will love them.

Prep Time30

Cook Time10

Course: Dessert

Cuisine: American

Keyword: buttercream, jennycookies, sugar cookies

Servings: 24 cookies

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Ingredients

3 CUPS ALL-PURPOSE FLOUR PLUS MORE FOR ROLLING
2 TSP. ALUMINUM-FREE BAKING POWDER
1 CUP 2 STICKS SALTED BUTTER, AT ROOM TEMPERATURE
1 CUP SUGAR
1 LARGE EGG
2 TSP. PURE VANILLA EXTRACT

Instructions

Into a medium bowl, whisk together flour and baking powder. Set aside.
In a large bowl, using an electric mixer fitted with the paddle attachment on medium speed, beat butter and sugar for about 1½ minutes, or until smooth. Beat in the egg and vanilla until well combined. Scrape the sides of the bowl with a rubber spatula.
Turn the mixer speed to low and carefully add the flour mixture a little at a time, occasionally stopping to scrape the sides of the bowl. Once all the flour has been incorporated, the dough should form a ball around the mixing attachment and feel soft but not sticky.
Wrap the dough ball in a piece of plastic wrap and press down to form a 1-inch-thick disk. Refrigerate for at least 10 minutes before rolling or store for up to 7 days tightly wrapped.
Preheat the oven to 375°F.
Roll out the dough on a lightly floured flat work surface to about ¼-inch thickness, using additional flour as necessary to prevent sticking. Use cookie cutters to create desired shapes, and carefully transfer with a cookie spatula to a nonstick baking sheet, placing the cookies about ¾ inch apart.
Bake one sheet at a time in the middle of the oven until puffy, about 7-8 minutes. Allow the cookies to rest for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
Repeat with the gathered scraps and remaining disk until all the dough has been used.

Buttercream Frosting

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Ingredients

1 cup Imperial Margerine or butter 2 sticks
1 cup crisco vegetable shortening
2 lbs powdered sugar about 7 1/2 cups
2 teaspoons pure vanilla extract
3 tablespoons whole milk

Instructions

Combine the margerine and Crisco in the bowl of an electric mixer; using a paddle attachment, beat on medium speed until smooth, about 2 minutes.
Add half of the powdered sugar and continue beating on low speed for an additional two minutes, or until the mixture is creamy, scraping the sides of the bowl with a rubber spatula as needed. Add the remaining powdered sugar, vanilla and milk, and beat until the frosting is creamy and fluffy, about two minutes more.
Use immediately or store in an airtight container refrigerated for up to 30 days.

Notes

makes about 6 cups

However you’re celebrating this Easter, I hope you find a little time to get in the kitchen and make something fun. These bunny and carrot sugar cookies are one of those small things that feel extra special this time of year. Whatever you plan on doing with them, I hope they bring some springtime sweetness your way.

Here is some more design inspo: