Bunny butt cookies are perfect for Easter! The circle-shaped sugar cookies are iced to make bunny butts and feet while mini marshmallows are the tails.

Bunny butt cookies are iced sugar cookies perfect for Easter! | www.ifyougiveablondeakitchen.com

Happy Easter! Who here is in charge of dessert this Sunday? If you are, you have to make these bunny butt cookies. They are sweet, creative and so darn adorable! While the little bunny feet were fun to decorate, I think my favorite part of these cookies is the tail. A mini marshmallows makes the perfect bunny cotton tail!

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

bowls of ingredients to make bunny butt cookies.
  • 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

photo collage demonstrating how to make sugar cookie dough in a mixing bowl and with cookie cutters for 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.
photo collage demonstrating how to make icing and assemble bunny butt cookies.
  1. 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.
  2. 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!

Expert Tips

Bake the large and small circles separately. Due to their size, they will bake a different rates. You don’t want to burn the little circles for feet!

Dip the cookie cutters in flour. I love this trick because it keeps the dough from getting stuck to the cutter.

Let the icing dry completely before assembling. It helps create a clean finish. The little feet are also easier to work with when they are dry.

Use room temperature ingredients. They’re easier to mix and create a smooth consistent dough.

Bunny butt cookies are iced sugar cookies perfect for Easter! | www.ifyougiveablondeakitchen.com

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.

Recipe FAQ

Why did my cookie spread?

The dough was too warm, which can happen if you are baking in a warm or humid climate. It’s also possible the baking sheet was hot from the previous batch.

Why is my royal icing not drying?

It’s probably too thin or liquid-y. However, it can take up to 12 hours for royal icing to completely harden. If you’re in a humid climate, the drying time is longer.

Bunny butt cookies are iced sugar cookies perfect for Easter! | www.ifyougiveablondeakitchen.com

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

bunny butt sugar cookies decorated with icing and mini marshmallow tails.

Get the Recipe: Bunny Butt Cookies

Bunny butt cookies are perfect for Easter! The cut-out sugar cookies are decorated to look like bunny butts with mini marshmallows for tails.
5 (3 ratings)


Sugar Cookies

  • 2 ½ cups (312 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (two sticks or 226 grams) unsalted butter, room temperature
  • 1 ½ cup (165 grams) confectioner’s sugar
  • 1 egg
  • 2-3 teaspoons vanilla extract, or almond if preferred


  • 4 cups (440 grams) confectioners’ sugar
  • 3 Tablespoons meringue powder*
  • 5-6 Tablespoons water, plus more to thin
  • Red food coloring, liquid or gel
  • Mini marshmallows


Sugar Cookies

  • Preheat oven to 400° F. Line baking sheets with parchment paper and set aside.
  • In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, cream together softened butter and confectioners' sugar. Add the egg and vanilla, and beat until thoroughly incorporated. Scrape down sides as necessary.
  • With mixer on low, slowly add flour mixture to the bowl. The dough is ready when most of it sticks to the paddle. When touched it, it has a little give, but does not stick to fingers.
  • Flour the work surface and roll dough to about 1/4 inch thick, using flour for dusting as necessary. Then, cut large circle cookies and place on one prepared baking sheet. Bake for 7 to 8 minutes, rotating halfway through.
  • Gather up scraps and reroll dough. Cut small circles and shape into ovals if desired. Place on second baking sheet and bake 5 minutes, or until the edges start to turn golden.

Royal Icing

  • For the icing, add confectioners’ sugar, meringue powder and water to a stand mixer with a paddle attachment. Mix for 5 minutes until soft and glossy, until a corn syrup consistency is reached. Set aside 1/2 cup icing and add one drop red food coloring and stir to create a pink icing.
  • Place the white icing and pink icing in separate piping bags with number 2 tip for the pink and a number 7 for the white. Cover the bowl of any remaining icing with a damp towel. Once the cookies are dry to the touch attach the decorated feet and marshmallow tails with a small dab of icing.


Meringue powder can be found at your local chef store or craft store. You can also find it online.
Pro Tip: Try making the cookies a day in advance and frosting the following day. They are less likely to leach oil back into your icing if they have time to “dry out” while still staying soft.
Store in an airtight container at room temperature for up to a week.
Freeze dough for up to 3 months. Wrap in plastic wrap and store in the freezer. Defrost in the refrigerator before bringing to room temperature and baking.
Serving: 1cookie, Calories: 277kcal, Carbohydrates: 46g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.4g, Cholesterol: 33mg, Sodium: 123mg, Potassium: 430mg, Fiber: 0.4g, Sugar: 32g, Vitamin A: 296IU, Calcium: 24mg, Iron: 1mg

Inspired by Pillsbury. Recipe adapted from Sweet Sugarbelle.

Share This: