Vegan Spring Bunny Cookies
Vegan Spring Bunny Cookies are soft, dairy-free sugar cookies shaped like adorable bunnies and decorated with colorful icing. These easy vegan Easter cookies are perfect for spring baking, cookie decorating parties, and festive holiday treats.
Ingredients
- For the Cookies
- 2 ½ cups all-purpose flour
- ¾ cup vegan butter softened
- ¾ cup granulated sugar
- ¼ cup unsweetened plant milk almond, soy, or oat
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- For Decorating Optional
- Vegan powdered sugar icing
- Pink or pastel sprinkles
- Melted vegan white chocolate
- Natural food coloring
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the vegan butter and sugar until light and fluffy.
- Add the plant milk and vanilla extract and mix until smooth.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Roll the dough out on a lightly floured surface to about ¼ inch thickness.
- Use bunny-shaped cookie cutters to cut out cookies.
- Place the cookies onto the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow cookies to cool completely on a cooling rack.
- Decorate with vegan icing, sprinkles, or melted white chocolate to create bunny designs.
Notes
- If the dough becomes sticky while rolling, chill it in the refrigerator for 15 minutes.
- Avoid overbaking to keep the cookies soft and tender.
- Decorate cookies only after they have cooled completely.
- Use pastel colors and sprinkles for a festive spring look.