These bunny butt cookies are an adorable and tasty treat that makes a perfect springtime activity for the kids! You can make them entirely from scratch or use store-bought ingredients to fit your needs! Either way, they make a super delicious dessert that is great for spring, Easter, or birthday parties!
assorted pink sprinkles(or pink mini marshmallows, pink candy, or pink icing gel)
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Instructions
Prepare the Sugar Cookie Dough
Use an electric mixer to cream together the sugar and room-temperature butter. Then, add the eggs, pure vanilla extract, baking powder, and salt, and mix well.
Add the all-purpose flour and mix just until the flour has been well incorporated into the dough. Transfer the bowl to the fridge and allow it to chill for one hour (or you can wrap the dough in plastic wrap and chill it for up to 3 days).
Roll & Bake the Sugar Cookies
Preheat your oven to 375°F (190°C) and line your baking sheet(s) with parchment paper.
Once the dough has chilled, work with small portions of the dough on a floured surface. Use a rolling pin to roll the sugar cookie dough out until it is between ¼ and ½-inch thick. Then, use round cookie cutters to cut the dough into your desired rounds.
Place the cutout cookies onto the prepared baking sheet and bake at 375°F (190°C) for 6-9 minutes.
Remove your sugar cookies from the oven before the edges begin to turn golden. Let them cool on the baking sheet for 5 minutes and then move them to a cooling rack. Let them cool completely before frosting.
Assemble the Bunny Butt Cookies
Pour your sanding sugar onto separate plates or shallow bowls.
Spread a thin layer of vanilla frosting over top of each of the cooled sugar cookies. Then, gently press the cookies with the frosting side facing down into the sanding sugar.
Cut your larger marshmallows in half for the bunny feet. Decorate them to look like feet on the non-sticky side using either pink frosting, sprinkles, or pink candy.
Add a dot of frosting to the sticky side of the marshmallow and press them onto the cookie. Then, add a dot of frosting to a mini marshmallow and press it into the center of the cookie to act as a tail.
Serve immediately or store for later.
Notes
These cookies could easily be made using store-bought cookie dough and frosting if you don't want to make them from scratch!
Reduce the salt to ½ teaspoon if using salted butter.
To mix it up, you could press the cookies into shredded coconut instead of sanding sugar for texture and flavor!
Shredded coconut is easily colored for making these cute cookies. See my Easter Basket Cookies for tips on coloring your coconut.
You can decorate the feet with pink frosting in a piping bag (or a storage bag with the corner snipped off), pink icing gel, some pink candies, pink sprinkles, or anything else you may have on hand!
To store: These cookies can be stored in a sealed container at room temperature. Try to keep from stacking them on top of each other, or use wax paper to separate them.
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