Easter Bunny Button Cookies

INGREDIENTS:

For the Sugar Cookies:

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter (softened to room temperature)

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For the Royal Icing:

3 cups powdered sugar (sifted)

2 tablespoons meringue powder

4–5 tablespoons water

Gel food coloring (pastel colors like pink, yellow, blue, and green)

For Decorating:

Small round candies (like M&Ms, Skittles, or candy-coated chocolates for “buttons”)

Edible markers or piping gel (for drawing bunny faces)

Sprinkles or edible glitter (optional, for extra sparkle)

DIRECTIONS:

Step 1: Make the Sugar Cookie Dough

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes).

Beat in the egg and vanilla extract until fully incorporated.

Gradually add the dry ingredients to the wet ingredients, mixing gently until a soft dough forms. Be careful not to overmix.

Divide the dough into two equal portions, shape into discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.

Step 2: Roll and Cut the Cookies

Preheat your oven to 350°F (175°C) . Line baking sheets with parchment paper.

On a lightly floured surface, roll out one disc of dough to about 1/4-inch thickness.

Use a round cookie cutter (2–3 inches in diameter) to cut out circles. Transfer the cut-out cookies to the prepared baking sheets, spacing them about 1 inch apart.

Use a smaller round cutter or the back of a piping tip to cut out a small circle from the center of each cookie to create the “button” detail. Save the cut-out centers for mini cookies!

Bake for 8–10 minutes , or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely …