Easter Bunny Cookies (Easy Shortbread with Rhubarb Jam)
These Easter bunny cookies are made with buttery shortbread and filled with bright rhubarb jam. A simple and elegant spring baking recipe.
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Easter baking always feels a little lighter – softer colors, brighter flavors, and recipes that look as joyful as they taste.
If you’re planning a spring table, you might already be shaping a braided Swiss Zopf for brunch, setting out a creamy Easter cheesecake for dessert, or adding a pop of color with beet-pickled deviled eggs. These Easter bunny cookies are the sweet finishing touch – simple, elegant, and just playful enough for the season.
They’re made with classic buttery shortbread dough, rolled and cut into bunny shapes, then filled with tangy rhubarb jam that peeks through the center. After baking, a soft dusting of powdered sugar gives them that delicate, almost storybook feel.
If you’re looking for other fun Easter recipes, you can also grab my free Easter baking collection, A Taste of Easter, filled with seasonal favorites. You can get it here.
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What are Easter Bunny Shortbread Cookies?
These are classic shortbread cut-out cookies shaped like bunnies and filled with jam – similar in style to Linzer cookies or Swiss Spitzbuebe, but simpler and more delicate.
Instead of sandwiching two full cookies together, a cut-out bunny top allows the rhubarb jam to peek through after baking. The result is elegant but easy – perfect for spring baking or a fun Easter bake with kids.
What you’ll love about this recipe
- Buttery, melt-in-your-mouth shortbread texture
- Bright, tangy rhubarb jam center
- Easy dough – no complicated steps
- Perfect for Easter brunch or kids’ baking
- Beautiful dusted finish with powdered sugar
- These Easter bunny cookies are make-ahead friendly
Ingredients Explained
You’ll find the concise list of ingredients in the recipe card below, but here’s a quick in-depth look at what makes these Easter Bunny Cookies so delicious:
Butter – This is the star. Use real unsalted butter and let it soften naturally. It gives that signature shortbread melt.
Rhubarb Jam – The tang balances the sweetness beautifully. You can also use raspberry, strawberry, or apricot if needed.
All-Purpose Flour – Keeps the texture tender and classic. Avoid bread flour here – it will make the cookies too firm.
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Step-by-Step Instructions
How to make Easter Bunny Cookies:
Cream the butter and sugar
In a large bowl, beat the softened butter and sugar together until light and creamy. This should take about 2–3 minutes. Don’t rush this – it sets up the texture.
Add vanilla
Mix in the vanilla extract.
Add dry ingredients
Add the flour and salt. Mix just until combined. The dough will look soft but not sticky.
Chill the dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This helps the cookies keep their bunny shape.
Roll and cut
Roll the dough to about ¼-inch (6 mm) thickness on a lightly floured surface. Cut out bunny shapes. For half of them, cut a small window in the center.
Fill with jam
Place the solid cookies on a parchment-lined baking sheet. Spoon a small amount of rhubarb jam into the center (about ½ teaspoon). Top gently with the cut-out bunny.
Bake
Bake at 325°F (165°C) for 12–15 minutes, until the edges are just lightly golden.
Cool completely
Let the Easter bunny cookies cool on the tray for 5 minutes before transferring to a rack.
Dust with powdered sugar
Once fully cooled, dust the tops with powdered sugar for that soft Easter finish.
Variations & Substitutions
- Swap rhubarb jam for raspberry, apricot, or strawberry
- Add lemon zest to the dough for brightness
- Use almond extract instead of vanilla for a subtle nutty note
- Dip the bottom edges of the Easter bunny cookies in melted white chocolate for a decorative finish
Easter Bunny Shortbread Cookies with Rhubarb Jam
Equipment
Ingredients
Method
- In a large bowl, beat the softened butter and sugar together until light and creamy, about 2–3 minutes.
- Mix in the vanilla extract.
- Add the flour and salt. Mix just until combined. Do not overmix.
- Wrap the dough and refrigerate for at least 30 minutes.
- Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Roll the dough to ¼ inch (6 mm) thickness on a lightly floured surface.
- Cut out bunny shapes. Cut a small window in half of the cookies.
- Place the solid cookies on the baking sheet. Add about ½ teaspoon of rhubarb jam to the center of each.
- Gently place the cut-out bunny tops over the jam.
- Bake for 12–15 minutes, until edges are lightly golden.
- Cool completely on a wire rack.
- Dust with powdered sugar before serving.
Notes
- Chill the dough to prevent spreading.
- Use thick jam to avoid bubbling over.
- Do not overfill with jam.
- Cookies can be baked 1–2 days ahead and stored airtight.
- Freeze unbaked dough for up to 2 months.
Storage
Store in an airtight container at room temperature for up to 4 days.Refrigerate if using homemade jam.
Freeze baked cookies (undusted) for up to 1 month.
Disclaimer: I am not a certified nutritionist. Nutrition facts are calculated using an automated database of common ingredients and are intended as an estimate only. Variations can occur depending on product brands, measuring methods, and ingredient swaps.
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Make Them Perfect
- Chill the dough – don’t skip it
- Don’t overfill with jam (it will bubble over)
- Bake low and slow for tender shortbread
- Let the Easter bunny cookies cool completely before dusting
Storage & Make-Ahead
- Store your Easter bunny cookies in an airtight container for up to 4 days
- Refrigerate if using homemade jam
- Freeze unbaked cut-out dough for up to 2 months
- Freeze baked (undusted) cookies for up to 1 month
Frequently Asked Questions
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There’s something quietly joyful about baking bunny-shaped cookies in early spring – especially when they’re filled with something bright and just a little unexpected like rhubarb.
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Happy Easter baking!
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