Bunny Tail Lemon Sugar Cookies

5 from 1 vote

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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!

Bunny tail cookies on serving platter

Serve your bunny tail cookies at a spring baby shower or alongside these Easter gnome cookies and lemon pie at an Easter brunch.

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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!

Bunny tail cookie Ingredients

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.

Bunny tail cookie dry ingredients

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.

Bunny cookie cutter cutouts

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.

Bunny tail cookies baked

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.

decorate bunny cookies with royal icing

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.

Bunny tail cookies with icing and sprinkles

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

5 from 1 vote
The cutest cookies for all your spring or Easter celebrations.
Prep: 15 minutes
Cook: 9 minutes
Total: 44 minutes
Yield: 16 cookies

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

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!

Nutrition

Serving: 1cookie, Calories: 358kcal, Carbohydrates: 61g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 223mg, Potassium: 33mg, Fiber: 1g, Sugar: 42g, Vitamin A: 369IU, Calcium: 38mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Desserts
Cuisine: American

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About Andrea Updyke

Andrea Updyke is a married mom of two boys living in Raleigh, NC. She is a published author and blogger of more than 18 years and loves to celebrate the little things that make life awesome.

Whether she's sharing tasty recipes, traveling or hanging with the family, Andrea's goal is to help make your days a little easier and a lot more fun! Email inquiries to andreaupdyke@gmail.com.

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