Scalloped edge circle shortbread with rabbit silhouette centers.

Easter Bunny Shortbread Cutout Cookies

Makes 36 3" cookies
Author Wendy Sondov


  • 2 cups unsalted butter cold
  • 2 1/4 cups confectioners’ sugar
  • 1/2 teaspoon salt
  • 5 cups all-purpose flour
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 4 natural food coloring powders or gel food coloring (I used Color Kitchen brand natural food coloring in pink, blue, and yellow)
  • 3 ” circle cookie cutter
  • Mini bunny cookie cutter about 1.75”
  • Edible glitter optional


  1. Line a baking sheet with parchment paper.
  2. Use a box grater to grate the cold butter into the bowl of an electric mixer.
  3. Add sugar, salt, and flour. Mix on low speed until a course, grainy mixture forms.
  4. Mix in egg and vanilla to form dough.
  5. Divide the dough into 4 even portions.
  6. Color each dough portion a different color.
  7. Form each colored portion into a ball and then flatten slightly into a disc.
  8. Wrap each dough disc in plastic wrap and refrigerate until firm, 1 hour- overnight.
  9. When ready to bake, preheat the oven to 350° F.
  10. Roll one colored dough disk to ¼” thickness between two sheets of parchment or wax paper.
  11. Cut out cookie circles. Place the cookie circles on the prepared baking sheet and place in refrigerator to firm while the other colors of dough are prepared.
  12. Repeat with all four dough colors, rolling to ¼” thickness, cutting out circles, and placing the circles on the baking sheet in the refrigerator.
  13. Remove the cookie sheet from the refrigerator and use a small bunny cookie cutter to cut a bunny shape out of the center of each cookie.
  14. Arrange the cookie circles about 1” apart on the prepared baking sheet.
  15. Gently insert the bunny cutouts into the center of differently colored cookie circles. If at any time the shapes become too soft to handle easily, place the cookie sheet into the freezer briefly to firm the dough.
  16. To add edible glitter: Use a fingertip or small brush to dampen the top of each cookie with water, then sprinkle with edible glitter.
  17. Bake for about 12-16 minutes or until bottom edge is just beginning to turn golden and the cookies are firm to the touch.
  18. Remove from the oven. Cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.
  19. Store in an airtight container at room temperature for up to two weeks.

Packing Tips

The slightly more crumbly texture of these cookies is made more sturdy for shipping by wrapping pairs of cookies in plastic wrap. Stack the cookie bundles in a column in a freezer weight zip lock bag. Remove as much air from the bag as possible before sealing.