These bunny tail sugar cookies are so cute and easy to make for spring. A hint of lemon takes them to the next level for the perfect sweet treat.
Share with friends and family or make them for an Easter celebration. They are too cute!
Serve your bunny tail cookies at a spring baby shower or alongside these Easter gnome cookies and lemon pie at an Easter brunch.
Ingredients Needed
These simple frosted cookies are made from scratch and decorated with the cutest pastel sprinkles.
Add that mini marshmallow tail for the final touch!
What to Buy:
For the cookies:
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter (2 sticks, softened)
- 1 cup sugar
- 1 egg
- 2 teaspoons lemon extract
- Powdered sugar or flour, for rolling
For the royal icing and decoration:
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 3 to 4 tablespoons warm water
- Pastel colored sanding sugar
- Mini marshmallows
How to Make Them
Preheat the oven to 350°F and prepare a baking sheet by lining it with parchment paper.
Whisk together dry ingredients: flour, baking powder, and salt and set aside.
Then, in a large mixing bowl, blend the butter and sugar using an electric hand mixer until creamy and light.
Add in the egg and lemon extract and mix well.
Slowly add dry ingredients and mix until well combined. The dough may be a little crumbly.
Sprinkle your work surface with powdered sugar or flour. Then, form the dough into a ball and roll it out to ¼ inch thickness. I love this adjustable rolling pin to get an even thickness.
Use a bunny cookie cutter to create shapes and carefully transfer shaped cookies to the baking sheet.
A flat spatula is recommended to help the cookies maintain their shape.
Bake cookies for 7 to 9 minutes. Do not brown the cookies.
Then, allow cookies to cool out of the oven for another 20 minutes on the baking sheet before carefully removing to a cooling rack.
How to Make Royal Icing
Add powdered sugar and meringue powder in a medium mixing bowl and slowly blend the two ingredients together with a whisk.
Slowly add 3 tablespoons of water and beat with an electric mixer for 7 to 10 minutes or until the icing is smooth and fluffy.
You can add additional water a little at a time if a thinner consistency is desired.
Place cookies on a wire rack and using a piping bag, frost each cookie.
Before the icing dries, sprinkle cookies with sanding sugar and gently press a mini marshmallow on each cookie for the tail.
Tips and Tricks
Allow icing to dry before storing. Store cookies in an airtight container between layers of parchment paper for best results. They should stay fresh on the counter for 3-5 days if stored properly.
If you don’t want to make royal icing, here’s a little trick you can try. Remove the lid and aluminum seal from a store-bought tub of vanilla frosting and place it in the microwave for 1 minute.
Stir well and transfer to a piping bag. Then frost cookies as desired. Finish with the additional toppings and enjoy!
Print the Recipe
Bunny Tail Lemon Sugar Cookies
Be sure to check out my tips and tricks in the post. Scroll up to read!
Equipment
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter or 2 sticks, softened
- 1 cup sugar
- 1 egg
- 2 teaspoons lemon extract
- 4 cups powdered sugar
- 3 tablespoons meringue powder
- 3 tbsp warm water
- 3 tbsp Sanding sugar pastel colors
- 16 Mini marshmallows
Instructions
- Preheat the oven to 350°F and prepare a baking sheet by lining it with parchment paper.
- Whisk together dry ingredients: flour, baking powder, and salt and set aside.
- Then, in a large mixing bowl, blend the butter and sugar using an electric hand mixer until creamy and light.
- Add in the egg and lemon extract and mix well.
- Slowly add dry ingredients and mix until well combined. The dough may be a little crumbly.
- Sprinkle your work surface with powdered sugar or flour. Then, form the dough into a ball and roll it out to ¼ inch thickness. I love this adjustable rolling pin to get an even thickness.
- Use a bunny cookie cutter to create shapes and carefully transfer shaped cookies to the baking sheet.
- A flat spatula is recommended to help the cookies maintain their shape.
- Bake cookies for 7 to 9 minutes. Do not brown the cookies.
- Then, allow cookies to cool out of the oven for another 20 minutes on the baking sheet before carefully removing to a cooling rack.
How to Make Royal Icing
- Add powdered sugar and meringue powder in a medium mixing bowl and slowly blend the two ingredients together with a whisk.
- Slowly add 3 tablespoons of water and beat with an electric mixer for 7 to 10 minutes or until the icing is smooth and fluffy.
- You can add additional water a little at a time if a thinner consistency is desired.
- Place cookies on a wire rack and using a piping bag, frost each cookie.
- Before the icing dries, sprinkle cookies with sanding sugar and gently press a mini marshmallow on each cookie for the tail.
Notes
Nutrition
Nutrition information is estimated. For the most accurate info, always doublecheck with your ingredients.