These Vegan Easter Bunny Cookies will be your go-to Easter treat! A coconut sugar cookie, vanilla swirl and marshmallows. Super fun!
Ingredients for the cookies
- 115g of dairy-free butter (cubed)
- 140g of caster sugar (plus extra for sprinkling)
- 1 & 1/2 teaspoons of vanilla extract
- 30ml of dairy-free milk
- 210g of plain flour
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 40g of desiccated coconut
Ingredients for the buttercream
- 100g of dairy-free block butter
- 80g of icing sugar
- 1 + 1/2 teaspoons of vanilla extract
- Dairy-free milk (optional)
Ingredients for the decoration
- Pink food gel
- Cocoa powder
- Vegan marshmallows
- Desiccated coconut
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the vanilla and milk. Whip again until combined.
- Sift in the flour, baking powder and bicarbonate of soda. Mix until just combined.
- Fold in the coconut.
- Scoop the cookie dough into 6 balls using spoons or an ice-cream scoop. Sprinkle over some sugar or more coconut (optional).
- Place the cookies on the lined tray (leave the dough in balls, don’t press them down!), leaving room in between as they will spread when baking.
- Bake in the middle of the oven for 12-14 minutes, or until very lightly golden.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
- Allow the cookies to cool on the baking tray. While they’re cooling, make the frosting.
Method (buttercream + decoration)
- Add the butter into a bowl and whip until smooth and creamy, either in a stand mixer with a balloon whisk attachment or using a hand held electric whisk.
- Add in the icing sugar and vanilla, whip until creamy. If it’s too thin or if it ever splits, add in some more chunks of butter. If it’s too thick, add in a splash of dairy-free milk. Transfer the frosting into a piping bag fitted with a large round tip nozzle. Leave a few teaspoons of frosting in the bowl as this will be for the bunny decoration.
- Once the cookies are fully cool, pipe a swirl of the buttercream on top of each cookie. Split the left over buttercream into two bowls, colour one pink (for the ears and nose) and the other brown (for the eyes). Transfer into a piping bag and snip off the tip. Pipe two dots of the brown for the eyes, and a little nose under the eyes (refer to the photos for reference).
- Cut a large marshmallow in half diagonally, and pipe on some of the pink buttercream. Place the marshmallows on the cookie for the bunny ears. Place into the fridge to chill and set.
- Once set, serve and enjoy.
To store: Store the cookies in a sealed container in the fridge, best enjoyed within 2 days of making.
Unfrosted cookies can be stored in a sealed container at room temperature for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
Keywords: Easter baking, easter recipes, vegan easter bunny cookies, crumble cookies, easter cookies, sugar cookies