Inside: Too cute! How to make the trendy “Bunny Butt Cookies” that are so popular for Easter.
Easter Bunny Butt Cookies Recipe
The first time I saw bunny butt cookies, my first reaction was that they were kind of corny. But wouldn’t you know it – these little cuties have grown on me! In fact, we made bunny butt pretzels for Easter last year and they were a huge hit!
Bunny butt cookies are super popular for Easter parties – kids and adults alike get a kick out of this clever design. If you’ve ever wondered how to make them, here’s our version with homemade sugar cookies and royal icing.
–Stacey
Sugar Cookie Ingredients
- 1 cup unsalted sweet cream butter
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 2 1/2 cups flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
Tip: Save time with pre-made sugar cookie dough!
Baking Supplies:
- 1 circle cookie cutter
- 1 mini egg cookie cutter
- 2 cookie sheets
- 2 non-stick silicone baking mats
- Non-slip mixing bowls
Royal Icing Ingredients
- 3 egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 4 cups powder sugar
Decorating Supplies:
- 2 plastic piping bags fitted with a number 2 tip
- 1 plastic squeeze bottle
- Pink gel food coloring
Free printable copy of this recipe available at bottom of post.
How to make bunny butt cookies for Easter:
Preheat oven to 350°F.
Using a standing mixer, cream together the butter, powdered sugar, vanilla and egg. Blend until smooth and creamy.
In a separate large mixing bowl, sift together the flour, cream of tartar and baking soda.
Gradually mix the dry ingredients into the bowl of wet ingredients until everything is well combined and a cohesive dough forms.
Coat a cutting board with flour, then place dough in the middle. Sprinkle more flour on top of the dough, then roll out until dough is about 1/2 inch thick.
Use your circle cookie cutter to cut out 12 cookies (to make the bunny butts) and your mini oval cookie cutter to make 24 bunny feet. You may need to re-roll dough a few times to get all the cookies made.
Place large circle cookies on one baking sheet, and the small bunny feet cookies on a second cookie sheet.
Bake both sets of cookies at the same time. Your large cookies should bake for about 8-10 minutes. Check the small cookies at the halfway point and remove them from the oven as soon as they start to brown.
Allow cookies to cool completely before frosting.
How to make royal icing:
Using a standing mixer, mix together the egg whites, powdered sugar, vanilla extract and cream of tartar until fully combined.
If your royal icing is still on the watery side, simply add another cup of powder sugar (max 2 cups) until your icing starts to thicken and stiff peaks form (after about 5-7 minutes of mixing).
Scoop about 1/4 of your icing into a small mixing bowl. Add a couple drops of pink food coloring and stir until completely mixed and you have a bright pink frosting. Scoop into one of your plastic piping bags and keep in fridge for later.
Scoop another 1/4 of your icing into a separate plastic piping bag.
To the remaining white icing (about half of your starting total), add 2-4 tablespoons of water and stir until your icing thins, but is still smooth and opaque. Pour into a plastic squeeze bottle with a thin tip.
To decorate your bunny butt cookies:
Use the thick white icing (in piping bag) to outline all of your cookies, both large circles and small ovals. Place bag of icing in fridge for later.
Use the thinner white icing (in squeeze bottle) to fill in all your cookies.
Allow cookies to dry completely.
Once dry, using the thick white frosting (in piping bag), add a small dollop of icing onto the back of the small egg-shaped cookies to act as a glue. Place two of these on the bottom half of each circle cookie to be your “bunny feet.”
Using the pink icing, add the details to the feet and pipe on a pink dot for the bunny tail.
Allow frosting to set completely before enjoying.
Be sure to pin these cute Easter Bunny Butt Cookies on Pinterest:
More of our favorite Easter treats for kids:
Grab a free printable copy of our Bunny Butt Sugar Cookies recipe:
Ingredients
- 1 cup unsalted sweet cream butter
- 1 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 2 1/2 cups flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 3 egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 4 cups powder sugar
Instructions
- Preheat oven to 350°F.
- Using a standing mixer, cream together the butter, powdered sugar, vanilla and egg. Blend until smooth and creamy.
- In a separate large mixing bowl, sift together the flour, cream of tartar and baking soda.
- Gradually mix the dry ingredients into the bowl of wet ingredients until everything is well combined and a cohesive dough forms.
- Coat a cutting board with flour, then place dough in the middle. Sprinkle more flour on top of the dough, then roll out until dough is about 1/2 inch thick.
- Use your circle cookie cutter to cut out 12 cookies (to make the bunny butts) and your mini oval cookie cutter to make 24 bunny feet. You may need to re-roll dough a few times to get all the cookies made.
- Place large circle cookies on one baking sheet, and the small bunny feet cookies on a second cookie sheet.
- Bake both sets of cookies at the same time. Your large cookies should bake for about 8-10 minutes. Check the small cookies at the halfway point and remove them from the oven as soon as they start to brown.
- Allow cookies to cool completely before frosting.
- Using a standing mixer, mix together the egg whites, powdered sugar, vanilla extract and cream of tartar until fully combined.
- If your royal icing is still on the watery side, simply add another cup of powder sugar (max 2 cups) until your icing starts to thicken and stiff peaks form (after about 5-7 minutes of mixing).
- Scoop about 1/4 of your icing into a small mixing bowl. Add a couple drops of pink food coloring and stir until completely mixed and you have a bright pink frosting. Scoop into one of your plastic piping bags and keep in fridge for later.
- Scoop another 1/4 of your icing into a separate plastic piping bag.
- To the remaining white icing (about half of your starting total), add 2-4 tablespoons of water and stir until your icing thins, but is still smooth and opaque. Pour into a plastic squeeze bottle with a thin tip.
- Use the thick white icing (in piping bag) to outline all of your cookies, both large circles and small ovals. Place bag of icing in fridge for later.
- Use the thinner white icing (in squeeze bottle) to fill in all your cookies.
- Allow cookies to dry completely.
- Once dry, using the thick white frosting (in piping bag), add a small dollop of icing onto the back of the small egg-shaped cookies to act as a glue. Place two of these on the bottom half of each circle cookie to be your "bunny feet."
- Using the pink icing, add the details to the feet and pipe on a pink dot for the bunny tail.
- Allow frosting to set completely before enjoying.
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