Bunny Butt Cookies

Why You’ll Love This Recipe

• Reliable recipe. I used my cut-out sugar cookie recipe, which makes cookies that don’t spread and keep their shape.
• No chilling the dough. The quicker the dough is made, the quicker you get to eat cookies!
• Festive and cute! The little tails and paw prints make for an adorable Easter treat.

Ingredient Notes

• Butter: Use unsalted butter at room temperature, which is soft to the touch, but not greasy.
• Meringue powder: To stabilize the icing and help it harden, use meringue powder. It can be found at your local craft store or online.
• Confectioners’ sugar: Also known as powdered sugar, this is used in both the cookie dough and the icing.
• Red food dye: You can use liquid or gel. You online need a little bit to make the pink paw prints!
• Mini marshmallows: For the cotton tails, cut the mini marshmallows in half (they adhere to the cookie easier this way).

Refer to the recipe card for ingredient details and measurements.

How to Make Bunny Butt Cookies

1. Whisk together the dry ingredients—flour, baking powder and salt. Set aside.
2. Beat butter and confectioners’ sugar until soft and fluffy. Add the egg and vanilla. Mix until combined.
3. Add dry ingredients to wet ingredients and mix just until combined.
4. Roll dough out on a lightly floured work surface. Cut 20 large round circles. Reroll scraps of dough and cut 40 mini circles for the feet. Place on two separate baking sheets. Bake large cookies at 400° F for 8 minutes. Bake small circles at 400° F for 5 minutes. Cool completely.

5. Make the icing. Use a whisk attachment to mix confectioners’ sugar, meringue powder and water until soft and glossy, about 5 minutes. Add vanilla and mix until combined. Set aside 1/2 cup and stir in one drop of red food dye to make the pink icing.
6. Ice the cookies with the white icing. Let them dry completely. Add marshmallows to the large cookies for the tails. Add pink icing to the small circles to make the feet. Once they are dry, adhere the feet by adding a dab of icing to the bottom of each small cookie. Press two onto a larger cookie to make the bunny butt!

Storage Tips

Store cookies in an airtight container at room temperature for up to 1 week. Place parchment paper between layers to keep cookies intact.

Freeze dough for up to 3 months. Wrap in plastic wrap and freeze. Defrost in the refrigerator before bringing to room temperature and rolling out the dough.

Make ahead the dough and store covered in the refrigerator for up to 48 hours. Bring to room temperature before continuing with the recipe. Royal icing may be kept in an airtight container at room temperature for up to 1 week. Place plastic wrap directly on top to keep the icing from crusting.