These Vegan Easter Bunny Cookies are a delicious coconut sugar cookie decorated with vanilla buttercream and marshmallows. They are adorable, perfect for Easter and are totally addictive!
Vegan Easter Bunny Cookies
These cookies might be the cutest bake I’ve ever made. They’re not only cute but SUPER delicious! The cookie resembles a sugar cookie which is soft, chewy and filled with coconut. Then they’re topped with a vanilla buttercream swirl, dipped in coconut with marshmallow ears and buttercream details. I can’t hope with how adorable they are!
If decorating cookies is intimidating to you, have no fear, you are going to have so much fun with this recipe! You need a couple of ingredients, tools and a spare half hour to make the most delicious Easter cookies EVER! Keep reading to learn how to make them!
Why you’ll love these Vegan Easter Bunny Cookies
- They’re vegan
- Yummy vanilla buttercream on-top
- Coconutty flavour
- They’re SUPER cute
- Decotated with vegan marshmallows
- Easy to make
- Great for Easter, parties or bunny lovers
- Fun for kids to make and decorate
- Great for parties and gatherings
Ingredients you’ll need:
- Dairy-free butter : Make sure to use a block butter such as Naturli Vegan Block or Flora Plant Butter for best results.
- Caster sugar : You can use a fine white sugar like caster sugar, or granulated sugar.
- Vanilla extract : Vanilla extract or the seeds from a vanilla pod work beautifully in this recipe.
- Dairy-free milk: Use any dairy-free milk, almond, soya, cashew or oat for example.
- Plain flour: Make sure to sift the flour before use to remove any lumps.
- Desiccated coconut: To make the cookies super tasty and delicious, it uses desiccated coconut. Don’t use flaked coconut or it will be too chunky and not the right texture.
- Raising agents : Baking powder and bicarbonate of soda help to give the cookies rise.
- Icing sugar : Powdered sugar helps to make for a deliciously sweet buttercream swirl.
- Vegan Marshmallows: Cut a large vegan marshmallow in half for the bunny ears. I use Dandies.
- Food gel : Colour some frosting with pink food gel for the bunny decoration. Click here to shop my favourite vegan food gels.
- Cocoa powder : Colour some buttercream brown for the bunny eyes with cocoa powder.
How to make Vegan Easter Bunny Cookies
Ready to make the best EVER Easter cookies!? Lets go! Don’t forget, you can find the full written recipe and method in the recipe card at the bottom of this post.
In a mixing bowl, cream together the butter and sugar. Add in the rest of the ingredients, fold in the coconut. Scoop into balls and place on a baking tray. Bake for 12 minutes until baked. Allow to cool before adding on the buttercream.
Cream the butter, icing sugar and vanilla together until light and fluffy. Transfer into a piping bag with round tip nozzle. Pipe a swirl on-top of each cookie, dipping it in desiccated coconut. Colour left over buttercream pink and brown (for the bunny details).
Pipe on the eyes and nose using the coloured buttercream. Cut a large vegan marshmallow in half, pipe on some of the pink for the middle of the ears. Press to the top of the cookie (see photos for reference). Serve and enjoy!
Tips and tricks for the BEST Easter Bunny Cookies
Add the coconut immediately:
- Make sure to dip the buttercream in the coconut after piping it on. If not, the buttercream can dry out, meaning the coconut won’t stick.
Apply the marshmallow ears with buttercream
- In order to get the ears to stick, use a little buttercream kind of like glue to help the ears stick
Only apply the buttercream when the cookies are cold:
- Make sure to only pipe or spread the buttercream on the cookie when the cookies are cold, otherwise you risk it melting, and you don’t want that!
Whip the buttercream until light and creamy:
- To get the best thick and creamy buttercream is to whip it for at least 5 minutes. You’ll notice the buttercream turn pale in colour, you can even taste test it to make sure its creamy and grain free!
Store them in the fridge:
- Due to the cookies having the buttercream on top, it’s best to keep them fresh in a sealed container in the fridge, and allow them to come to room temperature before enjoying!
If you’re not a coconut fan, use white chocolate:
- If you don’t like coconut, a great alternative is dairy-free white chocolate. You can add some white chocolate chunks to the cookie dough, and grated white chocolate to the top of the buttercream. Just make sure the cookies are cold before adding it on.
Use a cookie cutter to shape the cookies:
- Once out of the oven, use a cookie cutter slightly larger than the size of the cookie to help shape them into perfect circles. Place the cookie cutter over the cookie and swirl it around.