Sweetened coconut and colorful candies make these Easter Bunny Cookies such a fun and tasty treat! Oatmeal Coconut Cookies are topped with a layer of buttercream frosting and shredded coconut, then decorated to be the most adorable bunny rabbit cookies ever!
These Easter Bunny Cookies are so tasty, and they're also so easy to make!
Easter is such a fun time, with all the colors of springtime and friends and family getting together for Easter Egg hunts and games, and, of course, it's got me in a baking mood!
Loads of Easter cookie recipes use cookie cutters in a bunny shape and decorate them to make little bunnies.
But when I saw these adorable bunny face cookies, I knew these were the kind I wanted to make my own.
I've taken my inspiration from Pillsbury's Easter Bunny Cookies. Though, instead of using sugar cookie dough, we'll be using a version of my delicious Mango Oatmeal Cookie recipe for a healthier version of this adorable Easter treat!
These oatmeal cookies are a great deviation from all the chocolate during this holiday, but most importantly, they're the cutest bunny cookies I've ever seen.
Kids will love making their bunnies super fluffy and giving them cute faces with different kinds of candy.
Display these little bunny cookies in your Easter baskets as a gift or as part of an Easter dessert platter!
These cookies would also be great for baby showers and birthday parties for young children.
For more cute cookie recipes for Easter, check out my No Bake Birds Nest Cookies, these Pistachio Pudding & White Chocolate Chip Cookies, and my Delicious M&M Sugar Cookies.
Wet Ingredients. Butter, Vanilla Extract, Egg, Milk
Dry Ingredients. All Purpose Flour, Old-Fashioned Oats, Granulated Sugar, Brown Sugar, Powdered Sugar, Baking Soda, Salt, Ground Cinnamon, Ground Nutmeg, Sweetened Coconut,
Candy. Heart Candies (Pink or Red), Mini Chocolate Chips, Large Marshmallows
Preheat the oven to 375 degrees F and allow the ingredients to come to room temperature.
In a large bowl, cream the Softened Butter, Granulated Sugar, and Brown Sugar together until light and fluffy. It will take about 3 minutes. And don't forget to scrape down the sides of the mixing bowl to include all the ingredients.
Add the Egg and Vanilla Extract, and cream together. The mixture will become very pale in color and light and fluffy. Again, scrape the bowl. Of times ingredients get stuck high on the bowl sides and aren't included when mixing together.
In a separate large bowl, combine the All Purpose Flour, Baking Soda, Salt, Ground Cinnamon, and Ground Nutmeg together. Gradually add the dry ingredients to the butter mixture until fully combined.
Mix in the Old Fashioned Oats and Sweetened Coconut with a wooden spoon or spatula.
Here is a Tip! I like to rough chop the coconut. This way they are smaller pieces and then to mix better into the cookie dough. But it's totally optional.
Using a #24 cookie scoop, scoop the cookie dough and place it on a parchment-lined baking sheet. Give at least 2 inches between the cookie dough balls to allow for spreading while baking.
A #24 cookie scoop makes a medium to large size cookie which makes this Bunny Rabbit Cookie have perfect proportions when putting all together. But feel free to use a smaller cookie scoop if you desire. You may need to adjust the baking time down by a minute.
Tip: To get flatter, larger cookies, press the cookie dough balls down gently with your fingers. For a fuller, puffier cookie, leave cookie dough in mounded scoops.
Bake the cookies at 375 F degrees for 9-11 minutes. Cookies are done when edges are set. For a crispier cookie, bake for 11 minutes.
Allow cookies to cool on a baking sheet for a few minutes then place cookies on a wire rack to cool completely.
In a medium bowl combine softened butter with powdered sugar. Using a hand mixer, mix ingredients together until combined.
Add Vanilla Extract and slowly add Milk 1 tablespoon at a time. Mix completely before adding more milk.
Add enough Milk until desired consistency is reached. Frosting should be thick enough to hold it's shape.
Decorate Easter Bunny Cookies
Frost each cookie with a layer of buttercream frosting by spreading it on with a knife, or piping bag with a large piping tip.
Dip the cookie, frosting side down, into the chopped coconut so that it sticks to the frosting.
Place a heart sprinkle in the center of the cookie for the nose. Heart sprinkles can be found online or at party supply stores.
Place 2 mini chocolate chips above the heart sprinkle for the eyes.
Cut the marshmallows in half on the diagonal, and then in half again. Each large marshmallow can make 2 sets of ears.
Dip cut side of marshmallow in pink sanding sugar for the inside of the bunny ear. Then use a dab of frosting to hold the ears into place.
The frosting will help hold eyes, nose, and ears into place.
Storage & Freezing
Storage: Store cooled cookies in an airtight container for up to 7 days. Cookies are best if enjoyed within 2-4 days.
Freezing: Oatmeal cookies can be stored in a sealed container and frozen for up to 3 months before decorating them. Place parchment paper between each cookie, or wrap each cookie in plastic wrap, to prevent sticking when they defrost.
Substitutions & Variations
- Larger Cookies. For flatter, larger cookies, press cookies down with your fingers gently. For a fuller puffier cookie leave cookie dough in mounded scoops.
- Marshmallow ears. Slightly wet the ends of the marshmallows with water and dip them into a colored sanding sugar or sugar sprinkles before letting them dry and cutting them in half, to give the appearance of the inner ears of the bunny.
- Color. Make different color Easter bunnies by adding a few drops of food coloring to the chopped coconut in a Ziploc bag, and rubbing it together until the coconut is fully colored. Turn it out onto a shallow bowl to dry before adding it to the tops of the cookies. You can add food coloring to the frosting as well to make it the same color.
- Icing. Use royal icing instead of frosting if you prefer. You can use white icing, or color it with food coloring.
- Chocolate Chips. Use milk chocolate or dark chocolate chips for the eyes. You can even use candy eyes for a more cartoony look if you wish, but chocolate chips look fine.
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||8 Ounces||130 Grams|
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. This recipe makes approximately 22-24 cookies using a size #24 cookie scoop.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
These cookies are done when the edges are set. For a crispier cookie, bake for the full 11 minutes.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried these adorable Easter Bunny Cookies?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Fun & Colorful Cookie Recipes
- The BEST Sugar Cookie Recipe (for Cut-Outs)
- Pink Velvet Cookies
- Funfetti Cookie Sandwiches
- Neapolitan Cookies
- No Bake Church Window Cookies
- Unicorn Poop Cookies
- Strawberry Sugar Cookies
- Funfetti Rainbow Cookies
- Sugar Cookie Bars
Easter Bunny Cookies
- 1 ¼ cups Butter Softened
- ¾ cup Brown Sugar 160g
- ½ cup Granulated Sugar 100g
- 1 Egg Large
- 1 teaspoon Pure Vanilla Extract
- 2¼ cups All Purpose Flour 270g
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Salt
- ¼ teaspoon Ground Nutmeg
- 2 cups Old Fashioned Oats Uncooked
- ¾ cup Sweetened Coconut 70g
Buttercream Frosting and Decorations
- 24 Heart Pink or Red Candies for the Nose
- 48 Mini Chocolate Chips for Eyes
- 24 Large Marshmallows Cut in half for Ears
- ¾ cup Sweetened Coconut Chopped, 70g
- ½ cup Butter Softened
- 3 Cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2-3 tablespoons Milk
- Pre-heat oven to 375 degrees F.
- Cream the Softened Butter, Granulated Sugar, and Brown Sugar together until light and fluffy - about 3 minutes.
- Add Egg and Vanilla Extract and cream together. The mixture will become very pale in color and light and fluffy.
- In a separate large bowl, combine the All Purpose Flour, Baking Soda, Salt, Ground Cinnamon, and Ground Nutmeg together. Gradually add dry ingredients to the butter mixture until combined.
- Mix in Old Fashioned Oats and Sweetened Coconut.
- Using a #24 cookie scoop, scoop the cookie dough and place it on a parchment-lined baking sheet. Allowing at least 2 inches apart for spreading while baking.
- Tip: For flatter larger cookies, press cookies down with your fingers gently. For a fuller, puffier cookie, leave cookie dough in mounded scoops.
- Bake at 375 F degrees for 9-11 minutes. Cookies are done when edges are set. For a crispier cookie, bake for 11 minutes.
- Allow cookies to cool on a baking sheet for a few minutes before moving them to a wire cooling rack.
- Store in a sealed container for up to a week. Best if enjoyed within 2-4 days.
- In a bowl combine softened butter with powdered sugar. Using a hand mixer, mix ingredients together until combined.
- Add extract and slowly add milk 1 tablespoon at a time. Mix completely before adding more milk.
- Add enjoy milk until desired consistency is reached.
Decorating Easter Bunny Cookies
- Frost each cookie with a layer of buttercream frosting and garnish with chopped coconut.
- Place a heart in the center of the cookie for the nose, and 2 mini chocolate chips above it for the eyes.
- Cut the marshmallows in half on the diagonal, and place them on the cookie for the ears. The frosting will help hold eyes, nose, and ears into place.
- Storage: Store Easter Bunny Cookies in an airtight container in a single layer for up to 7 days. Cookies are best if enjoyed within 2-3 days of freshly baking them.
- Freezing: Oatmeal cookies can be stored in a sealed container and frozen for up to 3 months before decorating them. Place parchment paper between each cookie to prevent sticking.
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