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.
Hoppy 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!
The bunny butt trend isn’t going anywhere. It finds its way into desserts every Easter and I am perfectly okay with that. The cute little cotton tails and pink paws instantly put a smile on my face.
To make these bunny butt cookies, I used my basic sugar cookie recipe, which requires no dough chilling. The quicker the dough is made, the quicker you get to eat cookies!
After mixing the ingredients together, roll out the dough on a floured surface. I used a large circle cookie cutter and a small circle cookie cutter to make the body and the feet respectively. You can keep the feet perfect circles, or use your fingers to elongate the circles into ovals like I did.
I suggest baking the body cookies and feet cookies separately as the little feet will bake faster due to their size.
The fun part though is decorating the cookies. Any type of frosting will do, but I chose to make royal icing. It hardens faster making the cookies easier to transport to friends and families.
To make royal icing you have to use meringue powder, which can be hard to find. I ordered mine off Amazon, but you can also find it at baking stores. If you can’t find it or are short on time, substitute meringue powder with egg whites (traditional royal icing).
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!
Now’s the time to get on baking duty! Have fun making these bunny butt cookies and enjoy your Easter with family and friends!
- 2 1/2 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 1/2 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
- 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.
- 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 with a small dab of icing.
- If you can't find meringue powder, substitute with 3 egg whites or try this recipe.
- 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 cookies in an airtight container at room temperature for up to a week.