Every year, I convince myself I’m not getting sucked into spring baking… and every year, pastel bunny name cookies somehow end up all over my kitchen counter. I clearly have zero self-control.
It started with one personalized easter bunny cookie and spiraled into full-blown fondant cookie decorating chaos. I told myself this was for the kids, but we all know that’s a lie.
If you’re wondering how to make fondant cookies without losing your mind, these are a great place to start. Just don’t ask how long I spent on that diy fondant bunny tutorial—please.
Easter Fondant Cookies
EQUIPMENT (PAID LINKS)
- Bunny-shaped cookie cutter
- Baking sheets
- Cooling rack
- Disposable piping bag
- Small paintbrush
- Fondant roller (optional)
- Pattern embosser (optional)
Ingredients
- 16 to 18 oz prepared sugar cookie dough enough for about 24 cookies
- 16 oz white fondant divided
- Purple food coloring
- Pink food coloring
- Blue food coloring
- Green food coloring
- 1½ cups prepared buttercream frosting
Instructions
- Bake the Cookies: Roll out the cookie dough on a lightly floured surface to about ¼-inch thick. Cut out bunny shapes and place them on parchment-lined baking sheets. Bake according to the package or recipe instructions until set and lightly golden. Transfer to a rack and let cool completely.16 to 18 oz prepared sugar cookie dough
- Color the Fondant: Divide the fondant into four portions. Tint one purple, one pink, one blue, and one green. Knead each portion until the color is smooth and even.16 oz white fondant, Purple food coloring, Pink food coloring, Blue food coloring, Green food coloring
- Roll and Cut Fondant: Roll each color of fondant thin on a clean surface. If using pattern embossers, press designs into the fondant. Use the bunny cutter to cut matching shapes for the cookies.
- Frost the Cookies: Spoon the buttercream into a disposable piping bag and snip off the tip. Outline each cookie, then fill in the center, leaving a small border around the edge. Smooth the surface with a spatula.1½ cups prepared buttercream frosting
- Apply the Fondant: Place a fondant bunny onto each freshly frosted cookie and gently press so it adheres evenly.
- Make the Bunny Tails: Roll small balls of leftover fondant, flatten them slightly, and add texture if desired. Lightly brush the back with water and press onto the cookies as tails.
- Set and Serve: Let the cookies rest for 10 to 15 minutes so the decorations set. Serve immediately or store in an airtight container.
Easter Fondant Cookies: Tips from Someone Who’s Iced 200 Bunnies and Lost Her Mind Twice
These tips won’t make you a professional baker—but they will help you fake it just enough to impress your mother-in-law and convince your kids you’re an Easter cookie wizard.
Don’t overthink the dough
Use whatever sugar cookie dough makes you happy. Store-bought, homemade, from a box—no one’s judging. The cookie is just the edible plate for all the fondant nonsense on top. Chill the dough before cutting if your bunnies start looking like overcaffeinated squirrels.
Roll the fondant thinner than you think
Thick fondant looks fancy for about five minutes… and then it turns your cookie into a sugary brick. Keep it thin. We’re going for cute—not a dental emergency. A fondant roller helps, but a wine bottle works in a pinch. Don’t ask me how I know.
Skip the piping bag panic
No piping tips? No problem. Snip the corner off a zip-top bag and wing it. Your frosting skills don’t need to be flawless—fondant covers a multitude of sins. Just don’t go too close to the edge unless you like frosting explosions.
Use food coloring like a responsible adult
Start with a toothpick, not a spoon. Gel colors go a long way, and you don’t want your bunnies looking like highlighters. Unless you’re going for “Lisa Frank Easter,” in which case, you do you.
Get the kids involved (or don’t)
Letting little hands help can be adorable… or total chaos. If you want Instagram-worthy cookies, maybe set them up with their own batch. Nothing says Easter joy like parallel projects.
Fondant tails = make-ahead magic
Roll and flatten your bunny tails in advance. Let them dry a bit so they don’t squish when you press them. This is one of those tiny things that makes you feel wildly put together.
Storage? Freeze the blanks
Unfrosted cookies freeze like a dream. Stack them with parchment and seal them tightly. Then decorate fresh when you’re ready because no one wants soggy bunny ears. Not even once.
