Ingredients
Method
Whisk together the flour, baking soda, and cream of tartar in a bowl. In a separate mixing bowl, beat the butter until creamy, then blend in the powdered sugar until smooth. Add the egg along with the extracts. With the mixer on low speed, slowly incorporate the dry ingredients until a cohesive dough forms.
Split the dough in half for easier handling. Roll each portion into a ¼-inch thick sheet between lightly floured parchment or wax paper. Transfer to the fridge and chill for at least one hour to firm up.
Dust the bunny cookie cutter with flour and cut out shapes, spacing them about 1½ inches apart on a lined baking sheet. Bake at 375°F for 7–8 minutes, just until the edges barely turn golden. Cool briefly on the pan, then move to a wire rack.
Beat the butter with the marshmallow creme until smooth. Gradually mix in powdered sugar and heavy cream until the frosting is light, fluffy, and spreadable.
Pipe frosting onto each cooled cookie and smooth it with an offset spatula. Press the frosted side directly into sanding sugar to coat. Finish by piping melted chocolate for the eyes and nose. A quick practice run on parchment helps nail the look.
Notes
Decorating Options
Royal IcingPerfect for detailed designs and clean lines. It takes more time and tools but works well for beginners through advanced bakers. Vanilla Buttercream
A simple swap if marshmallow frosting isn’t your thing. It’s rich, classic, and easy to work with. Sprinkles or Sanding Sugar (No Frosting)
Apply before baking for a low-mess option. These cookies taste great on their own, so this is a solid shortcut.
Helpful Tips for Perfect Cut-Out Cookies
- Use room-temperature butter and eggs for smoother mixing.
- Roll dough on parchment paper so it’s easy to transfer and reuse.
- Chill the dough well—at least one hour, but overnight is even better.
- Dip your cookie cutter in flour every few cuts to prevent sticking.
- Bake lightly. Pale tops with lightly golden bottoms are the goal.
- Check your oven temperature with an oven thermometer for accuracy.
- Cool completely before frosting to avoid melting or sliding.
Recipe FAQs
What decorating tools work best?A Wilton 10 tip works great for frosting, and a candy decorating bottle makes piping chocolate details easier. A Wilton 4 tip also works for chocolate if preferred. My dough feels sticky—what should I do?
Add extra flour one tablespoon at a time until the dough is easier to handle. How thick should the dough be?
A ¼-inch thickness is ideal. Thinner cookies bake faster, so keep an eye on them. Why do bubbles form while baking?
Over-handling the dough can trap air. If bubbles appear, gently tap the cookie tops right after removing them from the oven.