Bunny Butt Cookies
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.
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
- Whisk together the dry ingredients—flour, baking powder and salt. Set aside.
- Beat butter and confectioners’ sugar until soft and fluffy. Add the egg and vanilla. Mix until combined.
- Add dry ingredients to wet ingredients and mix just until combined.
- 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.
- 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.
- 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!
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!
Related Recipes
If you’re baking for the Easter holiday, add these recipes to the menu too!
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Get the Recipe: Bunny Butt Cookies
Ingredients
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
Icing
- 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
Instructions
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.
Notes
Inspired by Pillsbury. Recipe adapted from Sweet Sugarbelle.