Cream butter and sugar. In a large bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 2–3 minutes. This creates a tender crumb without making the cookies puffy.

Add egg and flavorings. Beat in the egg, vanilla, and any zest until smooth.Scrape down the bowl so everything mixes evenly.

Add dry ingredients. On low speed, mix in the dry ingredients just until a dough forms. Avoid overmixing—stop as soon as no flour streaks remain.

Divide and chill. Split the dough in half, shape into two discs, and wrap each in plastic. Chill for at least 1 hour (or up to 2 days). Chilling prevents spreading and makes rolling easier.

Preheat and prepare pans. Heat the oven to 350°F (175°C).Line baking sheets with parchment paper.

Roll the dough. On a lightly floured surface, roll one disc to about 1/4 inch (6 mm) thick. If the dough softens or sticks, dust lightly with flour or slide it onto a baking sheet and chill for 10 minutes.

Cut bunny shapes. Use a bunny-shaped cutter to cut cookies. Transfer to prepared baking sheets, leaving about 1 inch between cookies.

Decorate before baking (optional). For a simple look, sprinkle with sanding sugar or press a mini candy for the nose.For detailed designs, plan to ice after baking and cooling.

Chill the cut shapes briefly. For the cleanest edges, place the tray of cut cookies in the freezer for 10 minutes before baking.

Bake. Bake 9–12 minutes, depending on size. Cookies are done when edges are set and just barely golden on the bottom; the tops should remain pale.

Cool. Let cookies rest on the sheet for 2 minutes, then move to a rack to cool completely before icing.

Ice and finish. If using icing, pipe outlines, flood the centers, and add details like ears, whiskers, and eyes. Let set until dry to the touch before storing.