Easter cookie cutters: bunny, egg and chick

Easter is structurally easier than Christmas. The egg is the most forgiving silhouette there is: closed, convex, no narrow section anywhere. Chicks, lambs and tulips work for the same reason. The one genuine problem is the rabbit, and specifically its ears. An upright bunny with two long, slim ears has its thinnest cross-section exactly where your hand puts the most pressure.

The fix is not more wall thickness, it is a different pose. A sitting rabbit in profile, ears folded back along the head, keeps the recognisable shape and loses the freestanding sections. If the ears must stand up, say explicitly that they are broad and joined to the head at the base. Everything else is ordinary practice: cold dough, straight down, and knock the cutter out every few biscuits because scraps collect in the gap between the ears.

Easter biscuits usually get decorated, and that changes what matters about the edge. Royal icing needs a clean, straight biscuit edge to flood against, otherwise it runs off. A slightly tapered blade and a cleanly printed bottom perimeter buy you more here than any detail in the shape. Three to four perimeters, 0.2 mm layers, and if the first test biscuit has ragged edges, the dough was too warm — that is almost never the model's fault.