Chocolate Dipped Easter Bunny Sugar Cookies

Delicious chocolate dipped Easter bunny sugar cookies complete with sprinkles that are the perfect addition to your Easter dessert table.

Looking for a festive and fun Easter dessert recipe? These Chocolate Dipped Easter Bunny Sugar Cookies with Sprinkles are sure to be a hit with both kids and adults!

This recipe is perfect for home cooks who want to make something special and festive for the springtime holiday.

These Easter bunny cookies are soft and tender and loaded with fun sprinkles which is why these are my kids favourite sugar cookie recipe. They get partially dipped in chocolate and then decorated with sprinkles, making them a delicious and adorable Easter treat.

They are based on a classic sugar cookie recipe with a few fun twists that make them so much more fun!

Made with simple ingredients that you probably already have in your pantry, these cookies come together quickly and will be loved by all. Be sure to save some for the Easter bunny!

Why You Will LOVE These Easter Bunny Sprinkle Cookies

These little bunny cookies are the perfect Easter dessert, here is why:

• Adorable peeps inspired cookies
• Super fun Easter sprinkles in the cookies and on top!
• Chocolate dipped makes them pop and extra tasty.
• Easy Easter sugar cookies to make and decorate.
• Soft sugar cookies
• Irresistible buttery vanilla flavor
• Kids will love helping to make them.
• Perfect Easter bunny cookie.
• Delicious and fun Easter cookies.
• Cookie cutter sugar cookies that can be modified for any season or celebration!

Variations on Decorating Easter Sugar Cookies

If you aren’t into the chocolate dipped look, try one of these other ideas!

• Frost with royal icing.
• Frost with buttercream.
• Coat frosting with coloured sanding sugar.
• Leave bare.

Tips for Baking the Best Cut Out Sugar Cookies

For sugar cookie success be sure to take care of these things:

• These sugar cookies are super soft with nice crisp edges, to make sure yours turn out that way be sure to carefully measure your ingredients.
• When measuring out your flour make sure you spoon and level it to avoid dense cookies.
• If your flour is lumpy, you will probably want to sift it.
• When mixing your dough after adding the flour, be sure to only just mix it enough to combine. If you over mix your cookie dough, the cookies will be dense.
• This dough has a lot of butter which is what gives these cookies an amazing flavour. This does mean that you need to chill the dough well.
• It is easier to partially roll out your dough before chilling so get your dough discs fairly thin.
• I like to use the plastic wrap I chill the dough in to help roll out the dough rather than using flour or icing sugar. Just unwrap the dough place it about 1/3 of the way up the plastic wrap, and fold the plastic wrap over top then use your rolling pin.
• If you want your cookies more crisp, roll the dough out thinner.
• Likewise if you want thick and soft cut out sugar cookies, keep your rolled out dough to 1/3 to 1/2 inch thick.
• If your cut out cookies start to get warm, put them in the fridge for a few minutes before baking to avoid spreading.
• When you re-roll the scraps of the dough the dough will start warming up which will cause the sprinkles to bleed colour into the dough so try to get as many cut outs as possible from each time you roll out the dough to minimise just how much this happens.
• Bake the cookies one sheet at a time for more consistent results.
• Oven temperatures and bake times will vary. These were done perfectly at the 10 minute mark in my oven. They are ready when the sides just start to get a little golden.

How to Store Cut Out Sprinkle Cookies

If you have any leftover chocolate dipped cookies, you can store them in an airtight container in the fridge or freezer. The cookies will stay fresh for up to 2 weeks in the fridge or up to 3 months in the freezer.

They should store well at room temperature too as long as it doesn’t get too warm or humid. I store mine at room temperature but spring in Canada is pretty cold so that works for us.

You can also freeze the cookie dough for up to 3 months before baking. Prepare the dough, and after wrapping each flattened disc in plastic wrap, freeze them inside a labelled freezer bag. When ready to bake, thaw the discs in the refrigerator, then bring to room temperature for about an hour. Roll out the dough, and proceed as directed.

Equipment Needed for Baking Sugar Cookies

Electric Mixer – Use either a handheld mixer or a stand mixer.

Glass Mixing Bowls – For combining the dry ingredients, and melting the chocolate chips, I use a Pyrex tempered glass mixing bowl set that is microwave safe. I used a large bowl, a medium bowl, and a small bowl.

Plastic wrap – For chilling the dough, as well as for rolling out the dough so it doesn’t stick.

Rolling pin – For rolling out the dough.

Cookie cutter – I used the peeps bunny shape from this Easter cookie cutter set. Any bunny cookie cutter will do though.

Baking sheets – These cookies don’t spread much but you still want room so use some large baking sheets.

Parchment paper – Use either parchment paper or a silicone baking mat.

Cooling rack – For cooling off the cookies.

About the Ingredients for Easter Bunny Sugar Cookies

Flour – Spoon and level the flour when measuring it, or your cupcakes may end up too dense.

Baking powder – Helps make the cookies rise. Ensure that the baking powder is fresh.

Salt – Makes all the other ingredients really shine.

Butter – Unsalted butter will give you the best control over the amount of salt in the recipe. If all you have on hand is salted butter, omit half the added salt.

Sugar – Just plain old white granulated sugar.

Egg – Bring them to room temperature before starting.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Sprinkles – I used pastel nonpareils, any Easter sprinkles will work.

Chocolate – I used semi-sweet chocolate chips but you can use dark chocolate, white chocolate, milk chocolate chips. Coloured candy melts would be super cute too but wouldn’t be as delicious.

Looking for More Easter Dessert Recipes?

Check out some of my favourite Easter dessert ideas!

Looking for an easy and delicious Instant Pot cheesecake recipe for Easter? Out Instant Pot Mini Egg Cheesecake is a perfect spring dessert!

This carrot sheet cake recipe is easy to make, and looks great on a plate. It’s moist, perfectly spiced, and not to mention, it’s delicious!

This Instant Pot Creme Egg Cheesecake is an easy Easter dessert; rich vanilla cheesecake smothered in chocolate ganache & SO MANY CREME EGGS!

How to Make Chocolate Dipped Easter Bunny Sugar Cookies

Yields: 24 Cookies | Prep time: 15 Minutes | 10 Minutes

Ingredients:

3 cups all-purpose flour
2 teaspoons baking powder
1 tsp salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
1/2 cup pastel sprinkles + More for sprinkling
1 cup semisweet chocolate chips

Directions:

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Cream the butter in the bowl of a stand mixer using the paddle attachment. Beat in the sugar until light and fluffy. (Or use a large mixing bowl and a hand mixer.)

Add egg and vanilla and mix until well combined.

Add the flour mixture one cup at a time into the wet ingredients until just incorporated.

Mix in the sprinkles until just combined.

Divide the sugar cookie dough into two large balls, and wrap each one in plastic wrap, then flatten into thick disks. Chill in the fridge for at least an hour to overnight.

When ready to bake, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Roll out the chilled dough on a flat surface sandwiched between the plastic wrap, or on a lightly floured surface with a piece of parchment over top, to a thickness of 1/3 inch.

Cut out the cookies and place on the prepared baking sheet, and bake for 8-10 minutes.

Cool on the baking sheet for a few minutes, then move to a wire rack.

Once fully cooled, melt the chocolate chips in a microwave-safe bowl for 60 seconds and then stir. Then heat in 30 second increments until smooth. If the chocolate is very thick, stir in a teaspoon of vegetable shortening until you reach a good consistency for dipping.

Dip each cooled off cookie in the chocolate and sprinkle over with the sprinkles and place back on the cooling rack until set and hardened.

Easter is a time where people spend time with their families, eat delicious food, and celebrate new beginnings. What could be more fitting for Easter than chocolate dipped sugar cookies in the shape of bunnies? These are the cutest Easter cookies, and they are so easy to make and will surely be a hit at your next Easter gathering.

We hope you enjoy these adorable Easter bunny sugar cookies! Let us know what you think below, or share photos of your own creations on social media and tag us!