Print

Print Recipe

Colorful marbled Easter bunny cut out cookies that are crisp, charming, and kid-friendly, perfect for springtime celebrations.

Ingredients

Scale
  • 1 cup butter, softened
  • 1 cup sugar (optionally add 1/4–1/2 cup more for sweeter cookies)
  • 1/2 teaspoon sea salt
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 1/3 cup cornstarch (reduce to 1/4 cup for softer cookies)
  • 1/4 teaspoon nutmeg (optional)
  • Gel or liquid food coloring in various shades
  • White sprinkles
  • Store-bought icing or frosting (for bunny tails)
  • Flour for dusting work surface

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Cream softened butter, sugar, and sea salt in a stand mixer with paddle attachment until light and fluffy.
  3. Mix in eggs and vanilla extract until smooth and combined.
  4. Add flour, cornstarch, and optional nutmeg; stir on low speed just until dough forms.
  5. If dough is warm/too soft, chill in refrigerator for 30 minutes.
  6. Divide dough into portions for each color and tint each portion with desired gel or liquid food coloring.
  7. Lightly flour work surface or line with parchment; place small dollops of each colored dough side by side.
  8. Gently press dollops together and roll once or twice to create marbled effect; roll to about 1/4 to 1/2 inch thickness, avoiding over-rolling.
  9. Use bunny cookie cutter to cut shapes; work quickly. If dough softens, chill sheet for 10–15 minutes before continuing.
  10. Arrange cutouts on a parchment-lined baking sheet.
  11. Bake for 8–10 minutes until edges just start to turn lightly golden.
  12. Transfer cookies to wire rack and cool completely.
  13. Spoon store-bought icing onto bunny bottoms and dip into white sprinkles to create tails.

Notes

Gel food coloring provides more vivid colors than liquid coloring, but liquid works too with more quantity., Chilling sticky dough for 20-30 minutes aids rolling and shape maintenance., Roll dough gently and minimally for marbling to keep distinct swirls., Optimal dough thickness is 1/4 to 1/2 inch to minimize spreading., Add extra sugar (1/4 to 1/2 cup) if a sweeter cookie is desired., Work quickly when cutting shapes; chill dough sheet if it softens., Flavor variations include adding 1 teaspoon lemon zest or 1/2 teaspoon almond extract., Shape variations: eggs, chicks, flowers for spring themes., Decorations: pipe buttercream tails or use colored sanding sugar as alternatives to sprinkles., Cookies store well in an airtight container at room temperature for up to two weeks or frozen for a few months., Thaw frozen cookies in fridge or at room temperature before serving., Warm cookies by microwaving for 8-12 seconds or heating in oven at 300°F for 3-5 minutes.

Nutrition

Find it online: https://gingerbaking.com/marbled-easter-bunny-cut-out-cookies/