Bunny Face Cookies – how to make sugar cookie pops decorated with adorable bunny faces, the perfect Easter treat for little kids and big kids alike.

Adorable Bunny Face Cookie Pops: Your Ultimate Easter Baking Guide

The delightful arrival of spring brings with it a season of renewal, vibrant colors, and, of course, the joyful anticipation of Easter. For many, this means picnics in the park, budding flowers, and warmer days. For us bakers, it signals the perfect opportunity to dive into creating charming spring and Easter-themed treats. And what could be more iconic for Easter than a lovable, floppy-eared bunny?

This year, elevate your Easter celebrations with these absolutely adorable and irresistibly playful **Bunny Face Cookie Pops**. Combining our tried-and-true sugar cookie recipe with smooth, vibrant royal icing, we’ve crafted a dessert that’s as fun to make as it is delightful to eat. These charming cookie pops are not just treats; they’re tiny masterpieces perfect for gifting, party favors, or a sweet family activity that captures the essence of spring.

Why These Bunny Cookie Pops Are a Must-Make for Easter Celebrations

These aren’t just any sugar cookies; they’re specially designed cookie pops that offer a unique charm and several advantages, making them an ideal choice for your holiday festivities:

• Kid-Friendly Fun: The convenient stick makes them incredibly easy for little hands to hold and enjoy, minimizing mess and maximizing delight. Plus, involving your children in the decorating process is a wonderful way to create lasting Easter memories and nurture their creativity.
• Perfect for Gifting: Individually wrapped, these charming cookie pops make heartwarming gifts for teachers, friends, or neighbors. They also serve as a delightful and thoughtful addition to any Easter basket, adding a personal touch that store-bought treats simply can’t match.
• Party Perfection: Serve them upright in a decorative container or display them on a tiered platter for a stunning edible centerpiece. Guests of all ages will be captivated by their cuteness and eager to pick one up.
• Creative Outlet: From simple designs to more intricate details, decorating these bunny faces offers a fantastic opportunity to unleash your inner artist and customize each cookie. Each bunny can have its own unique personality!
• Deliciously Homemade: There’s nothing quite like the taste of fresh, homemade sugar cookies, baked to perfection and beautifully decorated with love. These cookie pops are a testament to the joy of homemade goodness.

Our comprehensive, step-by-step tutorial will guide you through every stage of creating these delightful treats, from baking the perfect non-spreading sugar cookies to achieving flawless royal icing and bringing these buck-toothed bunnies to life with charming details. Whether you’re a seasoned baker looking for a fun new project or a complete beginner eager to try your hand at cookie decorating, you’ll find everything you need here to create these charming Easter delights. And if you’re short on time but still want to enjoy gourmet treats, remember that handcrafted Easter cookies are just a click away from our convenient online shop. But for those eager to bake, let’s get started on this egg-cellent and rewarding cookie adventure!

BUNNY FACE COOKIES RECIPE CARD

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Bunny Face Cookie Pops

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Learn how to make enchanting Bunny Face Cookie Pops, decorated with delightful royal icing. These sugar cookie pops are the quintessential Easter treat, guaranteed to bring smiles to both children and adults with their charming design and delicious flavor.

• Author: ellenJAY
• Yield: Approximately 16 cookie pops
• Category: Easter, Cookies, Dessert, Baking, Kids Activity

Ingredients

For the Perfect Sugar Cookies:

• 3 cups all-purpose flour (For optimal texture, ensure your flour is fresh and spooned and leveled, not scooped directly from the bag)
• 2 teaspoons baking powder (This leavening agent helps achieve a slightly tender, yet stable, cookie that holds its shape)
• 1/4 teaspoon salt (A small amount of salt balances the sweetness and enhances the overall flavor of the cookie)
• 1 cup granulated sugar (Provides sweetness and contributes to the cookie’s golden edges)
• 2 sticks (1 cup) unsalted butter, very cold and cut into chunks (Crucial for preventing cookie spread and ensuring a tender, flaky crumb)
• 1 large egg (Acts as a binder, providing structure and richness to the dough)
• 1 teaspoon pure vanilla extract (Adds a wonderful, aromatic depth of flavor to the sugar cookies)

For the Smooth Royal Icing:

• 4 cups confectioners’ sugar (powdered sugar), sifted (Sifting is essential to prevent lumps and ensure a perfectly smooth icing consistency)
• 1/4 cup meringue powder (This ingredient is vital for creating stable, quick-drying royal icing with a hard, protective shell)
• 1/2 scant cup water (Start with this amount and adjust gradually to achieve your desired piping and flooding consistencies)

Instructions

Part 1: Crafting the Delicious Sugar Cookies

1. Prepare Your Workspace: Begin by preheating your oven to 350°F (175°C). Line several large baking sheets with parchment paper or silicone baking mats. This step is essential for preventing sticking and ensuring even baking, as well as easy cleanup.
2. Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures that the leavening agents are thoroughly and evenly distributed throughout the dry mixture. Set this bowl aside for later use.
3. Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, combine the granulated sugar and the very cold, cubed unsalted butter. Beat on medium speed for about 2-3 minutes, or until the mixture is well combined and has a crumbly, sandy texture. Be careful not to over-cream at this stage, as incorporating too much air can cause cookies to spread.
4. Add Wet Ingredients: Add the large egg and pure vanilla extract to the butter mixture. Continue to beat on medium speed until these wet ingredients are fully incorporated and the mixture appears smooth. Remember to stop the mixer and scrape down the sides of the bowl as needed to ensure all ingredients are thoroughly mixed.
5. Form the Dough: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until the dough just comes together. It’s crucial not to overmix the dough at this stage; overworking the gluten can result in tough, rather than tender, cookies. Stop mixing as soon as no dry streaks of flour remain.
6. Prepare for Rolling: Lightly dust a clean countertop or place a large piece of wax paper or parchment paper on your work surface. This prevents the dough from sticking while rolling.
7. Roll the Dough: Take half of the prepared cookie dough and gently knead it once or twice to form a cohesive disc. Place the dough on your floured surface and roll it out to an even thickness of about 1/4-inch using a rolling pin. Consistent thickness is key for ensuring all your cookies bake evenly.
8. Cut and Insert Sticks: Using your chosen bunny face cookie cutter, carefully cut out shapes from the rolled dough. For cookie pops, gently insert a striped paper straw (or a sturdy lollipop stick) into the bottom of each cookie, pushing it approximately 1.5 inches deep into the dough. This secures the stick. Carefully transfer the cut cookie pops onto your prepared baking sheets, spacing them about 1 inch apart to allow for slight expansion.
9. Chill the Cookies: This is a crucial step for maintaining shape! Place the baking sheets with the cut cookies into the refrigerator for at least 20 minutes (or up to an hour for extra assurance) to thoroughly chill the dough. This prevents the cookies from spreading excessively in the oven, helping them keep their crisp bunny shape.
10. Bake to Perfection: Bake the chilled cookie pops for 10-12 minutes. The exact baking time may vary slightly depending on your oven and the thickness of your cookies, so watch for the edges to be very lightly golden. Avoid overbaking, as this can lead to dry, brittle cookies.
11. Cooling Process: Once baked, allow the cookies to cool on the baking sheets for about 5 minutes. This gives them time to firm up before handling. Then, carefully transfer them to wire racks to cool completely. It’s essential that the cookies are fully cool before you begin decorating with royal icing to prevent melting or smudging.
12. Ready for Decoration: Your perfectly baked sugar cookie pops are now ready to be transformed into adorable bunny faces with royal icing!

Part 2: Preparing the Fluffy Royal Icing

1. Mix Dry Icing Ingredients: In the clean bowl of a stand mixer fitted with the whisk attachment, combine the sifted confectioners’ sugar and meringue powder. Mix on low speed for about 30 seconds to thoroughly combine these dry ingredients.
2. Whip the Icing: Add the water to the dry ingredients. Increase the mixer speed to medium-high and beat for 5-7 minutes, or until the icing becomes wonderfully fluffy and very stiff peaks form. When you lift the whisk, the icing should hold its shape firmly without drooping.
3. Store Base Icing: Royal icing dries incredibly quickly when exposed to air. Immediately transfer the prepared royal icing to plastic airtight containers. To prevent a crust from forming, press a piece of plastic wrap directly onto the surface of the icing, then seal the container tightly.
4. Portion for Coloring: Divide the icing into separate small containers, one for each color you plan to use for your bunny faces. Working with about 1/2 cup to 1 cup of icing per color is usually a good starting point, depending on the amount of each color needed for your design.
5. Tinting Colors: Use a toothpick to add a very small amount of gel food coloring to each portion of icing. Mix thoroughly with a small spatula or spoon. Remember, it’s always easier to add more color to achieve a deeper shade than it is to lighten an overly dark color, so start with a tiny bit and gradually build up.
6. Achieving Piping Consistency (Outlining): For piping outlines and fine details, you’ll need a thicker consistency of royal icing. It should flow smoothly from your piping bag but hold its shape without spreading. To test, lift a spoonful of icing and let it fall back into the bowl; it should take 20-25 seconds for the line to disappear. If too thick, add a tiny drop of water at a time; if too thin, add a small amount of sifted confectioners’ sugar. Transfer this consistency to a piping bag fitted with a No. 2 round tip.
7. Achieving Flood Consistency (Filling): For filling (flooding) cookies, you’ll need a thinner consistency. Thin the icing with 1 teaspoon of water at a time, stirring well after each addition. The ideal “flood” consistency is achieved when, if you lift your spatula or spoon, the icing drips back into the bowl and the line completely disappears within 10-12 seconds. This consistency allows the icing to spread smoothly and evenly. Transfer this thinned icing to a plastic squeeze bottle or a piping bag with a slightly larger round tip (like a No. 3).

Helpful Notes & Pro Tips for Perfect Bunny Cookie Pops

• Dough Scraps Management: Cookie dough scraps can be gently re-kneaded and re-rolled one or two times. Beyond that, the dough may become tougher and the cookies less tender due to overworking the gluten. Always try to gather scraps efficiently.
• Precise Icing Coloring: Always use gel-based food coloring for royal icing as liquid colors can alter the consistency by adding too much moisture. Add colors very gradually with a toothpick, mixing thoroughly after each addition, to achieve your desired shade without thinning the icing or creating streaks.
• Icing Drying Time is Key: Allow royal icing to dry completely for several hours or, preferably, overnight (8-12 hours) before stacking or adding additional layers of decoration. This patience is crucial for preventing smudging, ensuring vibrant colors, and achieving a firm, professional-looking finish. Humidity can significantly extend drying times.
• Optimal Storage for Freshness: Once fully decorated and completely dry, store your cookie pops in an airtight container at room temperature. Layer them carefully between sheets of parchment paper to prevent any scuffing or damage to the delicate icing. They will stay fresh for up to 5-7 days.
• Extended Shelf Life: For even longer freshness, especially if you’re making them well in advance or preparing them for gifts, individually heat-seal each cookie pop in a clear cellophane bag. This method protects them from air and moisture, keeping them fresh for up to 2-3 weeks.
• Shipping Cookies with Care: If you’re sending these delightful treats across distances, individual bubble wrap is your best friend. After placing each cookie pop in a sealed cello bag or ziplock bag, wrap it firmly in bubble wrap. Pack them snugly in a sturdy shipping box with additional cushioning (like more bubble wrap or packing peanuts) on all sides to prevent any movement or breakage during transit. Mark the box “Fragile.”
• Protecting Icing Colors: Royal icing colors, particularly vibrant pastels, can fade when exposed to direct sunlight or strong artificial light for prolonged periods. Always store your decorated cookies in a cool, dark place until they are ready to be served or gifted to preserve their beautiful hues.
• Troubleshooting Icing Consistency: If your royal icing becomes too runny for piping, gradually add a tablespoon of sifted confectioners’ sugar until it reaches the desired thickness. If it’s too thick for flooding, add a quarter teaspoon of water at a time, stirring well after each addition, until the correct 10-12 second consistency is achieved. Small adjustments make a big difference!

Essential Tools for Your Bunny Cookie Pop Adventure

Having the right tools makes all the difference in cookie decorating, transforming a complex task into an enjoyable creative process. Here’s a detailed list of what you’ll need to create these charming bunny faces:

• Bunny Face Cookie Cutter: This is your primary tool for shaping the iconic bunny face. Look for a sturdy metal cutter with clear, distinct features that will translate well when decorated.
• Precision Rolling Pin (3/8″): A precision rolling pin with guides is invaluable for ensuring your dough is rolled to a consistent thickness. This is vital for even baking and creating sturdy cookie pops that won’t break easily.
• Gel Food Coloring: These concentrated colors are perfect for royal icing as they don’t thin the consistency.
  • Bright White Gel Paste: Use this to intensify the white of your bunnies, ensuring a pristine base, or for subtle white highlights.
  • Deep Pink Gel Paste: Essential for mixing those adorable pale pink noses and any other delicate pink details you might wish to add.
• Gourmet Food Writer Black Marker: An edible marker is perfect for adding delicate and precise facial features like eyes, mouths, and the defining lines of the bucked teeth once the royal icing is completely dry.
• Paper Straws or Lollipop Sticks: Sturdy paper straws (striped ones add a festive flair!) or traditional lollipop sticks are crucial for transforming your cut-out cookies into handheld pops.
• Piping Bags: Disposable piping bags make for easy cleanup and allow for precise, controlled application of royal icing for both outlining and detailing.
• Couplers: These handy two-part tools allow you to change piping tips on the same bag of icing without having to empty the bag. They’re a real time-saver when you need to switch between different sized tips of the same color.
• Piping Tips:
  • Piping Tip #2 (Round): This fine-tipped round nozzle is ideal for creating crisp outlines, adding delicate details like whiskers, and writing small text.
  • Piping Tip #3 (Round): Slightly larger than a #2, this tip is great for bolder outlines, filling in smaller areas, and piping medium-sized details like the bunny’s nose.
• Flood Bottle: A plastic squeeze bottle with a fine tip (or even a small, clean condiment bottle) is incredibly useful for applying flood consistency icing smoothly and evenly over large areas. It offers excellent control and minimizes air bubbles.
• Toothpicks: Indispensable for a variety of tasks, including adding tiny amounts of gel food coloring, correcting small icing mistakes, and gently coaxing flood icing into corners and intricate parts of your design.

Step-by-Step Decorating Tutorial: Bringing Your Bunny Face Cookies to Life

Now that your cookies are perfectly baked and cooled, and your royal icing is prepared to various consistencies, it’s time for the most exciting and artistic part: decorating! Follow these detailed steps to transform your sugar cookie pops into adorable bunny faces, ready to charm everyone this Easter.

Step 1: Cut Your Bunny Shapes. First, ensure your sugar cookie dough is rolled to an even 3/8-inch thickness, which is slightly thicker than the standard recipe for optimal pop durability. Use your chosen bunny face cookie cutter to make neat, clean cuts. Press firmly and evenly to ensure well-defined edges.

Step 2: Insert the Cookie Sticks. Carefully insert a paper straw or lollipop stick into the bottom center of each cut-out cookie shape. Push the stick approximately 1.5 inches deep into the dough to ensure it’s securely anchored and won’t detach after baking. Gently smooth any disturbed dough around the stick insertion point.

Step 3: Arrange and Chill. Arrange your raw cookie pops on a parchment-lined baking sheet, leaving about 1 inch of space between each to allow for slight expansion during baking. Crucially, remember to chill them as per the recipe instructions (Step 9) before baking. This chilling step is vital for helping the cookies maintain their crisp, clean shape and preventing excessive spreading in the oven.

Step 4: Prepare Your Icings. Prepare your white royal icing into two distinct consistencies: piping consistency (thicker) and flood consistency (thinner), as thoroughly detailed in the recipe instructions (Steps 18 & 19). Place the piping consistency white icing into a piping bag fitted with a No. 2 round tip. Transfer the flood consistency white icing into a plastic squeeze bottle for easy application. Additionally, prepare a small amount of pale pink icing for the noses. Achieve a “20-second” flood consistency for the pink icing (meaning a line of icing should disappear in 20 seconds). Place this pink icing in a piping bag with a No. 3 round tip. A tiny dot of deep pink gel paste will yield this soft, charming hue.

Step 5: Outline the Bunny’s Features. Using the white piping consistency icing (from the bag with tip #2), carefully and steadily outline the bunny’s cheek area and the distinct bucked teeth portion of the cookie. This piped outline acts as a crucial dam, creating a barrier to hold your thinner flood icing in place and prevent it from running off the cookie.

Step 6: Fill the Nose and Face. Next, use the pale pink icing (from the bag with tip #3) to pipe and carefully fill in the bunny’s nose area. Immediately after, pick up your white flood consistency icing (from the squeeze bottle) and generously fill in the rest of the bunny’s face, ensuring you stay within the white piped outline you just created. Use a toothpick or a clean scribe tool to gently guide the icing to the edges and corners, ensuring smooth coverage, and to pop any small air bubbles that may appear.

Step 7: Allow to Dry Completely. This is perhaps the most crucial step for a professional and durable finish. Allow the flooded cookies to dry completely. This means letting them sit at room temperature for several hours, or ideally, overnight (8-12 hours). A completely dry base prevents smudging and ensures stability when you add the final, delicate details. Do not rush this step!

Step 8: Add Facial Details. Once the icing is perfectly hard and dry, it’s time for the charming final touches that bring your bunnies to life. Take your black gourmet food writer marker and carefully hand-draw the bunny’s adorable eyes, the distinct lines for the mouth, and the outlines of the bucked teeth. Practice on a piece of parchment paper first if you’re unsure about your lines. Precision here makes all the difference.

Step 9: Finish with Whiskers. Finally, using your white piping consistency icing (from the bag with tip #2), delicately add three small, fine whiskers to each cheek of the bunny. Pipe these with a steady hand, letting them extend slightly beyond the face outline. This final detail brings the entire bunny face to life and completes your adorable, handcrafted Bunny Face Cookie Pop!

Creative Variations & Personalization for Your Easter Bunny Cookies

While the classic bunny face is undeniably charming and universally loved, feel free to let your creativity hop wild! Cookie decorating is an art form, and these bunny pops offer a fantastic canvas for personalization. Here are some ideas to make your Easter treats truly unique:

• Expressive Faces: Don’t limit yourself to one expression! Experiment with different eye shapes – sleepy, winking, or wide-eyed – to give each bunny a unique personality. A tiny dot of black icing for pupils can add an extra touch of character. You could even draw small eyelashes for a more feminine bunny.
• Colorful Ear Tips: While this tutorial focuses on the face, if your cookie cutter includes full bunny ears, consider dipping the very tips of the ears in a contrasting pastel royal icing color (like light blue, lavender, or mint green) for a playful and vibrant touch.
• Textured Cheeks: For a soft, fuzzy texture that mimics real bunny fur, sprinkle a tiny bit of white sanding sugar onto the “cheek” area of the wet flood icing, immediately after flooding and before it sets. Gently shake off the excess.
• Bow Ties & Headbands: Once the base layer of icing is completely dry, pipe small bow ties under the chin or delicate floral headbands above the bunny’s face using different colored icing and small piping tips. This is a fantastic way to differentiate between boy and girl bunnies.
• Ombre Effect on Noses: Create a subtle gradient effect for the pink nose by piping a slightly darker shade of pink around the outer edges and a lighter shade in the center, then gently blending with a toothpick.
• Rosy Cheeks: Before the final details, use a clean, soft brush and a tiny dusting of edible pink petal dust (food-safe blush) to give your bunnies subtle rosy cheeks.
• Sprinkle Fun: While the icing is still wet, add tiny Easter-themed sprinkles (like mini carrots or small eggs) to the “cheeks” or as part of a floral crown.

Tips for Storing and Gifting Your Delightful Easter Cookie Pops

After all your hard work and creative decorating, you’ll want to ensure your beautiful Bunny Face Cookie Pops stay fresh and look their best, whether they’re for your own enjoyment, for sharing with loved ones, or for special gifts. Proper storage and thoughtful packaging are key.

• Immediate Airtight Storage: Once the royal icing is completely dry and hardened (which can take 8-12 hours, or even longer in humid conditions), store the cookies in an airtight container at room temperature. To prevent any delicate icing details from getting smudged or damaged, layer them carefully between sheets of parchment paper or wax paper.
• Extended Freshness: For optimal freshness, especially if you’re making them several days in advance or preparing them as gifts, individually heat-seal each cookie pop in a clear cellophane bag. This method protects them from air and moisture, keeping them wonderfully fresh and delicious for up to 2-3 weeks.
• Freezing (Undecorated): You can bake the sugar cookies ahead of time and freeze them undecorated for up to 3 months. To freeze, wrap the cooled, plain cookies tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw completely at room temperature before you begin the decorating process. We generally do not recommend freezing decorated cookies, as the royal icing can sometimes become brittle, sticky, or discolored upon thawing.
• Charming Gifting Presentation: For a delightful display, arrange your cookie pops upright in a decorative basket filled with crinkled paper grass, or in a charming Easter-themed mug or vase. You can tie a simple, festive ribbon around each stick for an elegant touch that elevates the gift.
• Shipping with Utmost Care: If you’re sending these precious treats across distances, individual bubble wrap is your absolute best friend. After placing each cookie pop in a sealed cellophane bag or ziplock bag, wrap it firmly in a layer of bubble wrap. Pack these individually wrapped cookies snugly in a sturdy shipping box, ensuring there’s additional cushioning (such as more bubble wrap, packing peanuts, or crumpled newspaper) on all sides, top, and bottom to prevent any movement or breakage during transit. Clearly mark the box “Fragile.”
• Avoid Direct Sunlight: Royal icing colors, particularly vibrant pastels and delicate shades, can fade significantly when exposed to direct sunlight or strong artificial light for prolonged periods. To preserve the beautiful hues of your decorated cookies, always store them in a cool, dark place until they are ready to be served or gifted.

Frequently Asked Questions About Bunny Face Cookie Pops

Here are answers to some common questions you might have while making these festive and delightful Easter treats:

Q: Can I use store-bought sugar cookie dough for this recipe?

A: While our homemade dough offers the absolute best flavor and a superior texture for cut-out cookies that hold their shape beautifully, you can use good quality store-bought refrigerated sugar cookie dough in a pinch. However, be aware that some store-bought varieties tend to spread more during baking. If possible, opt for a “no-spread” sugar cookie dough, and it is still highly recommended to thoroughly chill the cut-out cookies before baking, regardless of the dough source.

Q: How long does royal icing truly take to dry completely?

A: The initial layer of royal icing (the flood) typically takes about 4-6 hours to become surface dry, meaning it’s firm enough to touch without leaving a mark. However, for the icing to completely harden through and be ready for stacking, layering additional decorations, or packaging, it needs a minimum of 8-12 hours, or often overnight. High humidity can significantly extend these drying times. To speed up the process, you can use a dehydrator on a very low setting (around 90-100°F or 32-38°C) or place the cookies in front of a fan.

Q: What should I do if my royal icing is too thick or too thin?

A: This is a very common challenge in royal icing! If your icing is too thick for flooding, add water, a quarter teaspoon at a time, mixing thoroughly after each addition until you achieve the desired 10-12 second consistency (where a line drawn in the icing disappears in that timeframe). If it’s too thin for piping, gradually add sifted confectioners’ sugar, a tablespoon at a time, mixing well until it holds its shape perfectly for outlining and details. Always make small, gradual adjustments.

Q: Can I make these cookies without the sticks?

A: Absolutely! These bunny faces are equally adorable and delicious as regular sugar cookies, just without the “pop” element. Simply omit step 8 of the baking instructions (inserting the sticks), and bake them as flat cut-out cookies. They will still make a fantastic and festive Easter treat for any gathering or snack.

Q: How can I prevent my cookies from spreading in the oven?

A: Preventing spread is key to crisp, well-defined cookies. The most important tips are: 1) Use very cold unsalted butter in your dough. 2) Avoid overmixing the dough, as this develops gluten and can lead to spreading. 3) Most crucially, thoroughly chill your cut-out cookies for at least 20 minutes (or longer) in the refrigerator before baking. This allows the butter to firm up and prevents the dough from spreading prematurely when it hits the heat of the oven.

Q: What if I don’t have meringue powder for the royal icing?

A: Meringue powder is highly recommended for royal icing because it provides essential stability, a beautiful sheen, and helps the icing dry hard and durable. While some traditional recipes use raw egg whites, meringue powder is a safer, more consistent, and easier-to-use alternative. If you absolutely cannot find meringue powder, you could look into recipes for “glaze icing” (typically made with powdered sugar and milk or lemon juice), but be aware that glaze icing will not have the same hard, protective, and durable finish as royal icing, and may not be suitable for stacking or shipping.

We truly hope this detailed guide inspires you to create your own batch of delightful Bunny Face Cookie Pops this Easter. They’re a guaranteed way to add a touch of handmade charm, a splash of festive color, and delicious sweetness to your holiday festivities. Whether you make them for family, friends, or simply for yourself, the process and the results are sure to bring immense joy. Happy baking, and a very Happy Easter to you!

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