1-First Steps: Mixing the Dough First, pulse 3 cups of all-purpose flour (fluffed, spooned, and leveled), 1 cup powdered sugar, and 1/2 teaspoon coarse Kosher salt (or half that if using table salt) together in a food processor until well combined. Add 1 cup of cold unsalted butter cut into 16 pieces, pulsing after each addition until the mixture becomes crumbly and evenly moistened. Then, incorporate 2 teaspoons vanilla extract and 1/4 cup whole milk, processing until the dough sticks together into a cohesive ball.

2-Chilling and Shaping: Turn the dough onto a counter and knead it gently into a soft, smooth disk, then wrap it and refrigerate for 20 minutes to make it easier to work with. Roll the chilled dough on a floured surface to about 1/8 to 1/4 inch thick, and cut it into bunny shapes using cookie cutters, placing them 2 inches apart on parchment-lined baking sheets. Re-roll any scraps to cut more cookies, then chill the shaped cookies on the sheets for 1 hour to help them hold their form.

3-Baking and Finishing: Bake the cookies at 350°F (175°C) for 11 1/2 to 12 minutes on the center rack until they turn pale golden. Let them cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely. Once cooled, frost with vanilla buttercream and sprinkle 1 cup coconut flakes on top, gently pressing them into the frosting before it sets for a festive finish. Master grilling techniques from our site can inspire you to try similar precision in other recipes, like adapting this for outdoor events.