I'm making bunny cookies for Easter and just couldn't find a cutter I truly loved in any of the stores around here. What is going on in the world? All I could find is little mini cutters with matching embossers like they sell on temu or shein for a couple of dollars.....and I just felt they had no character and definitely did not match the cookies I had in mind.
So I decided to go back to basics and hand cut the cookies. I hand drew a design I wanted, copied it onto some clean card stock and used it as a template for a couple of test cookies. Then I remembered my brother has a 3D printer and I sent him a photo asking if there was any way we could make a cookie cutter.
True story, a few hours later he was at my door with a cookie cutter that he had made downloading the picture I sent. Have I mentioned in the past he is a top tier brother that can be relied on to enable my cookie or cake craziness at the drop of a hat? Some of you might remember when he helped me mount a unicorn head cake to a mirror on a wall (HERE).
Anyway it is dangerous information to know that he can whip me up any cookie shape I need in next to no time. There are actually no cookie limits now!
So with my newly created cookie cutter I have been working on a theme for this years Easter cookies and have come up with a few designs that I like.The kids favourite is this sweet bunny with floral headband for which I've also made a matching floral egg.
I've popped up a YouTube video of me making the cookie so you can follow along and make your own. Basic written instructions plus my sugar cookie roll out dough are below.
I hope you find them as cute and delicious as we do.
Happy Baking
xx
Linda
Bunny with floral headband instructions
Ingredients
12 Bunny Cookies (see below for recipe)
white fondant
How much fondant will I need. This is a tricky one as everyone rolls out their fondant different thicknesses and lots of cookie cutters look the same but are different sizes. I find this best way is to roll out one fondant cookie shape then weigh the fondant and multiply it by the number of cookies you are making, then add a little bit excess. Remember fondant dries out quickly so always keep it wrapped in plastic wrap and in an airtight container.
Royal icing mix (around 1 cup powder)
food colour (pink and leaf green)
black edible marker
pink edible paint (can use food colour diluted with a little rose spirits)
pink edible dusting powder
Equipment
Bunny cookie cutter (similar one available on Amazon here)
small daisy plunger flower cutter approx 13mm (1/2 inch)
small 5 petal plunger flower cutter approx 8mm (1/3 inch)
mini 5 petal plunger flower cutter approx 6mm (1/4 inch)
small plastic rolling pin
foam pad
assorted brushes
piping tips (round 1 or 2) x 2 small leaf tip 349 (or similar)
Piping bags and couplers X 3
Here is a link to amazon with some cutters and fondant tools like the ones used in the video
Step1 - Bake your bunny cookies for these instructions we make 12 bunny cookies
See below for recipe
Step 2 - Make floral decorations
I like to make my floral decorations before hand. For this design you will need 1 small daisy, 1 small 5 petal flower and 1 mini 5 petal flower. If you don't have these exact sizes you can make a similar design with other plunger cutters.
For 12 bunny cookies you will need 12 pink small daisy's, 12 pink small 5 petal flowers, 12 pink mini 5 petal flowers and 24 white mini 5 petal flowers.
Colour a small amount of fondant pink. I used over the top pink gel food colour. Dust your bench with cornflower/cornstarch and roll the fondant out with a plastic mini rolling pin until a couple of mm thick (1/8 inch). Press out the flower shapes and place onto a foam pad.
Using fondant tools (Dresden/veiner and ball tools), shape the flowers. Press small indents into each of the daisy's petals, and using the ball tool gently press each of the 5 petals on each flower. Using the below picture as a guide for each bunny make 3 flowers. Set aside in a pain palette to dry overnight.
Step 3 - cover the cookies with white fondant (or what ever colour you like)
Once the cookies are cool, cover them with white fondant. To do this dust you work bench with cornflour/ cornstarch and roll the fondant out until a few mm (1/4 inch) thick. Using your bunny cookie cutter press out the bunny shape. Lightly brush the cookie with water using a clean brush and adhere there fondant to the cookie by lightly pressing down with the rolling pin. Gently roll the fondant out to the edges of the cookie if needed. You are aiming for a smooth even finish.
Allow the fondant to dry out a little then store in an airtight container in a single layer overnight.
Next day
Step 4 - Mix up royal icing
Following instructions mix up royal icing. You are just making accents and 1/3 of a cup of each colour is enough. The pink and white should be a consistency they pipe a Nice rounded dot. The green will need to be a stiff peak consistency if you want the leaves to hold a nice shape. I put the icing into plastic wrap and then slide them into my disposable piping bags, that I have already cut off the tip and popped a coupler into. When I am ready to use I snip off the tip of the plastic wrap and screw on the tip I am using with the coupler.
Step 5 - Add the floral decorations and royal icing accents
Using the white royal icing, adhere the flowers around the base of the bunnies ears. Pipe a white dot into the small pink mini flower. I add a few dots around the flowers for a little visual interest.
Using the pink royal icing, pipe a bunny nose and pipe pink dot in the centre into the 2 flowers with white centres.
Using the green royal icing pipe on leave accents as per the picture.
Step 6 - Paint on the ears
Using edible paint, paint on the bunny ears. If you like you can use pink royal icing to pipe ear centres.
Step 7 - Draw on eyes
Using the edible marker draw a small semi circle with lashes for the eyes. If the fondant has not set a little be very carful as the marker will press down and leave an indent.
Step 8 - Add a rosy cheek
Using edible dust on a dry brush, dust a small circle on the cheek. Using a seperate clean brush dust off any excess.
Step 9 - Share and enjoy your cookie greatness
Linda's Best Ever Roll Out Sugar Cookie Recipe
460 grams plain flour (16 1/4 oz all purpose flour)
1/4 tsp baking powder
1/4 tsp salt
230 grams unsalted butter (8 1/8oz)room temperature
220 grams caster sugar (7 3/4 oz superfine sugar)#
1 large egg
1 tsp vanilla extract
#use regular white sugar if you do not have caster/ superfine sugar
Sift together flour, baking powder and salt.
Cream butter and sugar in a large bowl using an electric mixer until light and fluffy. Reduce the speed to medium low, add the egg and vanilla and mix until combined. Reduce mixer speed to low and mix in the sifted flour mixture until combined. Wrap the dough in plastic and chill in fridge for 30 minutes or so.
Line a few baking trays with parchment/ baking paper.
Dust workbench with plain flour and using a large rolling pin roll out the dough until around 1/2 cm (1/4") in thickness. If the dough is to hard you may need to work/knead it a bit until you can roll it out.
Cut out cookies shapes and place the cookies on the prepared trays. (Knead and reroll dough as necessary, if it becomes to soft you can pop it back in the fridge.)
Pop the cut cookie dough trays into the fridge to chill again for around 30 minutes until firm (or in the freezer for 10 minutes).
Preheat oven to 160 C (320 F) and cook the cookies until they just start to turn golden, around 15 minutes (less or more depending on cookie size).
Cool on trays for 5 minutes and then carefully lift onto a wire rack to cool completely prior to decorating.
- Cookies can be stored in an airtight container for 1 week.
Original photos and recipe from the Bubble and Sweet blog ©Linda McCubbin 2025. I love when people share my blog ideas and give credit. Please feel free to link back to my blog for non commercial purposes. Affiliated links and adds may earn me money, however all ideas and opinions are my own.
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