Easter Bunny marshmallow cookies

Easy Easter Bunny Decorated Sugar Cookies

Every-bunny is going to love these adorable Easter bunny cookies that are so easy to make and decorate at home!
30 minutes
10 minutes
Easter Bunny marshmallow cookies

First, make Ann Clark's Sugar Cookie recipe.

Next, make your own sanding sugar, using colors that you feel are appropriate. For a marshmallow bunny look, we like pink, yellow, and blue.

Next, make a batch of royal icing. Add food coloring to the royal icing--in the video below, we used Bubblegum Pink food coloring.

With a firmer royal icing, pipe around the outlines of your bunny. We found it easiest to do the bunny in three sections.

Next, add water to your royal icing one teaspoon at a time until it is slightly thicker than heavy cream.

Use the thinner royal icing to flood inside the boundaries you created with the first batch of royal icing. To ensure an even flood, use a toothpick to move the icing around until the entire cookie surface is covered.

While the flooded area of the cookie is still wet, lightly sprinkle your colored sanding sugar on the cookie until desired texture is reached.

Using a toothpick, make three indentations--two eyes and one nose

Using black royal icing and a fine-tipped piping bag, fill the nose and eye indentations you just made.

WATCH: How to Make Marshmallow Easter Bunny Cookies

Sugar Cookies


  • 1 cup Unsalted Butter, Softened
  • 2/3 cups Sugar
  • 1 Egg
  • 1 teaspoon Vanilla
  • 1/2 teaspoon Salt
  • 2 1/2 cups Flour, Sifted

Yield: 16

Prep Time: 20 minutes.

Cook Time: 10 minutes.

Total Time: 30 minutes.

Cream together:
Butter and Sugar

Beat in:

Sifted Flour

Mix until all ingredients are well blended. Chill dough 3-4 hours before rolling, so the dough is easy to roll, and won't spread during baking.

Preheat oven to 350 degrees. Roll out on a lightly floured counter to 1/4" thick and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake about 8-10 minutes or until lightly colored. Let cookies cool slightly on cookie sheet, then transfer to a wire rack to cool completely. Decorate with Royal Icing (from our recipes) or buttercream, or eat plain.


Royal Icing 2


  • 6 tablespoons Pasteurized Egg Whites
  • 2 teaspoons Lemon Juice
  •  Pinch of Salt
  • 4 cups Confectioner's Sugar

Yield: Makes about 2 Cups

Prep Time: 20 minutes.

Total Time: 20 minutes.


Mix egg whites, lemon juice, and salt with electric mixer (use paddle attachment if using a stand mixer). Add sugar and beat on medium speed for about 5 minutes, until smooth and thick. Adjust consistency with water, if necessary. Keep covered when not in use. Store in refrigerator.


Sanding Sugar Recipe


  •  White sanding sugar (granulated sugar will work in a pinch)
  •  Food coloring gel of your choice

Prep Time: 5 minutes.


Put the quantity of sanding sugar needed in a sandwich-sized Ziploc bag. If you do not have sanding sugar, you can also use granulated sugar in a pinch.

Using a toothpick, scrape off a pinhead-sized amount of food coloring gel from the tube. You need very little food coloring to color the sugar, and remember that you can always add more!

Deposit the food coloring into the bag using the toothpick. Seal the bag, and using your hands, gently massage the bag until all of the color is distributed. If you need to add more, follow the process above.

Pro Tip: If you accidentally use too much food coloring and your sugar is wet and clumpy, spread the sugar onto a parchment-lined baking sheet and bake in the oven at 120 degrees Fahrenheit for 5-8 minutes, until sugar has dried out and is loose again. Be sure to keep an eye on the sugar as it is drying. If it gets too hot, it will melt. If making this recipe with granulated sugar, leave in the oven for 3-6 minutes.

WATCH: How to Make Sanding Sugar