Bunny Butt Cookies Recipe for Easter (2024)

5 from 7 votes

Prep: 20 minutes mins

Cook: 10 minutes mins

Total: 30 minutes mins

For the sugar cookie dough:

• ▢ 1 cup unsalted sweet cream butter
• ▢ 1 1/2 cup confectioners' sugar
• ▢ 2 teaspoon vanilla extract
• ▢ 1 large egg
• ▢ 2 1/2 cup all-purpose flour
• ▢ 1 teaspoon cream of tartar
• ▢ 1 teaspoon baking soda

For the royal icing:

• ▢ 3 egg whites
• ▢ 1 teaspoon cream of tartar
• ▢ 1 teaspoon vanilla
• ▢ 4 cup confectioners' sugar
• ▢ pink gel food coloring

For the sugar cookies:

• Preheat oven to 350 degrees and prepare a baking sheet with parchment paper or silicone liner.

• Using a standing mixer, cream together the butter, powdered sugar, vanilla and egg until creamy and well combined.

• In a large bowl, mix together flour, cream of tartar and baking soda.

• Gradually mix in the flour mixture into the wet ingredients until well combined and a dough forms.

• Place dough on a cutting board or silicone mat sprinkled with flour. Sprinkle some additional flour onto the dough itself and roll it out until it is about 2 inches thick.

• Using the cookie cutter, cut out your cookies and place them onto the cookie sheet.

• Bake cookies for 8-10 minutes.

• Remove from oven and allow to cool for a few minutes, before transfering to a wire baking rack to cool completely.

For the royal icing:

• Using a standing mixer, mix together egg whites, powdered sugar, vanilla and cream of tartar until well combined.

• If your royal icing mixture looks too watery, add in more powdered sugar (max 2 cups) until your icing begins to thicken.

• Continue to mix until icing is white and stiff with peaks (about 5-7 minutes).

• Scoop some icing into a bowl and add pink food coloring. Mix until well blended. Spoon the pink icing into a piping bag and place into the refrigerator to use later.

• Spoon some white icing into another piping bag.

• Using the remaining white icing, add in 2-4 tablespoons of water into the white icing and mix until combined. Pour into a squeeze bottle.

• Using the white icing in the piping bag, pipe a line around the edging off all your cookies. Then, place the remaining icing in the piping bag back into the refrigerator.

• Using the squeeze bottle, fill in your cookies with white icing.

• Allow icing to set before continuing. For best results, allow to set overnight.

To Decorate:

• Once icing is completely dry, use the white piping bag to add a small dollop of icing onto the back of the egg-shaped cookies to act as a glue. Then, stick the egg-shaped cookies onto the circle shaped cookies to act as the bunny’s feet. (Reference picture to see proper placement of feet.)

• Using the pink icing in a piping bag fitted with a #2 tip, add the details to the feet and pipe on a pink dot for the bunny tail. (Again, reference picture to see where we placed the tail and details on feet.)

• Allow cookies to set completely (1-2 hours) before enjoying!

Notes

You can use store bought sugar cookie dough if you are pressed for time.