Peeps sugar cookies are baked in bunny shape and decorated with delicious marshmallow creme icing and glittery sugar. These adorable bunny cookies are inspired by classic Easter marshmallow Peeps!
The frosting gives them a sweet marshmallow taste without being as overwhelmingly sticky sweet as an actual peep bunny! So, in addition to looking like Peeps with a sparkly, sugary surface, these also have a little bit of Peep-like flavor.
These are super easy to make too! I include my favorite delicious sugar cookie recipe below. But you could just as easily buy refrigerated sugar cookie dough or use a sugar cookie mix, I won’t tell! The marshmallow flavored icing and glittery sugar topping make this treat special.
Key Ingredients for Marshmallow Fluff Icing
For exact amounts needed see the recipe card below
Marshmallow creme (Fluff) – Sweet and easy to spread, this adds great flavor to the frosting.
Butter – Make sure the butter is softened to room temperature.
Heavy cream – This thins out the icing so that it is spreadable.
Powdered sugar (Confectioners sugar)
Sanding sugar – Sanding sugar is a sparkly decorating sugar that is a bit larger than standard granulated sugar. It comes in many colors and reflects the light, so the cookies are glittery. You can buy it at a craft store or order online.
Food coloring – I made pink, yellow, and blue cookies since those are the classic Peeps Easter bunny colors. Either liquid or gel colors work, although I used gel food coloring.
Black gel icing – This is used to make the bunny face. You could skip it, but it does make them cuter!
How to Make Peeps Sugar Cookies
This is a basic sugar cookie recipe, so I won’t detail every step. When making sugar cookies, the two key things to remember are to chill the dough after mixing it and use plenty of flour when rolling it out.
I used a standard bunny-shaped cookie cutter. But you can buy ones that are shaped just like Peeps! Or get a chick-shaped one and make marshmallow chick cookies instead.
Once the cookies are done, let them cool completely. Then have fun making sparkly Peeps bunnies!
Make the Marshmallow Creme Icing
Use an electric mixer to beat the softened butter, marshmallow fluff, and vanilla. Mix until it is fluffy.
Add half of the powdered sugar and one tablespoon of the cream. Mix until it is well combined. Then add the rest of the powdered sugar and beat until smooth.
If you need to make the frosting more spreadable, mix in more cream. Separate the frosting into 3 bowls and add a few drops of food coloring to each.
Mix it together and continue to add food coloring until you are happy with the icing colors. Try to make the colors close to the sanding sugar colors.
Decorate the Cookies
Put each color of icing in a piping bag. Pour the sanding sugar out on plates.
Then pipe one color of icing onto a cookie. Immediately dip the cookie in the sugar to coat it thoroughly.
Set it aside on a rack and repeat with the remaining cookies. Once you are done, use the black gel icing to add eyes and a nose to each cookie.
These are great for any Easter or spring occasion. Serve them with milk, of course!
How to Store
Store these in an airtight container at room temperature for 3-4 days. They don’t stack well because the gel icing for the face doesn’t really harden. If you have to stack them, then put pieces of parchment paper in between the layers.
You can freeze Peeps sugar cookies, but only before they are decorated. The frosting doesn’t stand up well to freezing.
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Peeps Sugar Cookies Recipe
For the Sugar Cookies:
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Icing:
- 1 jar 7 ounces marshmallow creme
- 1 cup butter softened
- 1/2 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream
- 2 1/4 cups powdered sugar
- Pink yellow, and blue food coloring
- Pink yellow, and blue sanding sugar
- Black gel icing
For the Cookies
- Use an electric mixer to beat the butter and sugar until smooth and creamy.
- Add the egg and vanilla and beat to combine.
- Add the flour, baking powder, and salt. Beat until a soft dough forms.
- Separate the sugar cookie dough into two balls and flatten each ball into a disk. Wrap with plastic wrap and chill for at least 4 hours or overnight.
- When ready to bake, preheat the oven to 350 degrees. Prepare a cookie sheet by lining it with parchment paper or a silicone baking mat.
- Roll out the dough until it’s around 1/8th inch thick. Use flour as needed to keep the dough from sticking. Use a bunny cookie cutter to cut out the dough and place them on a baking sheet.
- Bake the cookies in the preheated oven for 10 to 12 minutes until the cookies begin to brown on the edges.
- Allow the cookies to cool on the cookie sheet for five minutes, then transfer to a wire cooling rack to cool completely.
For the Marshmallow Creme Icing
- In a mixer, beat the butter, marshmallow crème, and vanilla extract until fluffy.
- Add half the powdered sugar and one tablespoon of heavy cream. Beat to combine.
- Mix in the remaining powdered sugar and beat until smooth. Add more cream if needed to thin the frosting to piping consistency.
- Separate the frosting into three bowls and add pink, yellow, and blue food coloring to each bowl. Stir until the color is fully mixed into the icing. Start with 1/8 teaspoon of gel food coloring or 5 drops of liquid. Keep adding food coloring until you are happy with your colors.
- Transfer the colored frosting to a piping bag and pour the sanding sugar onto plates.
- Pipe icing onto a cookie, covering it thoroughly. Then immediately dip it into the sugar, coating it completely. Set the cookie aside and repeat until all the cookies are iced.
- Finish decorating each cookie by adding eyes and a nose with the black gel icing.
- This icing recipe works great with store-bought cookie dough or a sugar cookie mix.
- Make sure the butter is at room temperature for both the cookies and the icing.
- Try to make the icing color match the sanding sugar color for the best effect.
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Nutrition facts are estimates.