Bunny Butt Cookies

With soft, buttery sugar cookie dough, colored icing, and candy, these Bunny Butt cookies are a fun and delicious treat for the entire family!

Course Desserts & Sweets

Cuisine American

Keyword bunny butt cookies, Easter Cookies, easter sugar cookies

Prep Time 20

Cook Time 7

Total Time 27

Servings

Calories 427kcal

Preheat the oven to 350 degrees, then line an ungreased cookie sheet with parchment paper.
Using a whisk, combine the dry ingredients (flour, baking powder, and salt) in a large bowl. Set the flour mixture aside.
3 cups all purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt
With a hand electric mixer or with the paddle attachment on your standing mixer, blend the butter and sugar until creamy and light. Add the egg, almond extract and vanilla extract. Continue to blend well.
1 cup 2 sticks butter, softened, 1 cup sugar, 1 egg, 1/2 teaspoon almond extract, 1 teaspoon vanilla extract
Slowly add the flour mixture and mix until combined. The dough will be a little crumbly.
Place the dough onto a rolling surface sprinkled with flour or powdered sugar. Press it into a ball and then roll dough with a rolling pin until it’s about a quarter inch thick.
Powdered sugar or flour for rolling
Using circle cookie cutters, make one large circle and two small circles for each cookie. These will be used to make the bunny butt and the two little feet.
Carefully lift the cookie slices and place them on the baking sheet. (Using a flat spatula for this last step is a great way to ensure that the cookies maintain their shape.)
Bake cookies for 7 to 9 minutes, making sure that they do not brown. Allow cookies to cool for at least 20 minutes on the baking sheet before carefully moving them to a wire rack or other cooling surface.

Remove the lid and aluminum seal from the frosting, then place in the microwave for 30 seconds to 1 minute (essentially you're making your own royal icing). Microwaving longer will result in a thinner icing.
You can also add a few drops of food coloring for a more vibrant color. Once you've got your icing just the right color(s), add to a piping/icing bag and decorate the cookies.
32 ounces Frosting (I used strawberry and chocolate)
While the icing is still wet, place bunny feet (the two smaller cookies) on the larger cookie. Press the decorations into the cookies (the wet icing will help the feet stay in place).
Use a conversation heart and three nonpareil sprinkles on each small cookie to form the bunny paws. Be sure to turn the conversation heart so that the writing is on the side sticking into the icing. (NOTE: If you can't find conversation hearts, you can make little hearts with white frosting instead)
24 white conversation hearts, white frosting
Add a candy pearl into the center of each cookie to make the bunny tail.
84 white candy coated chocolate pearls

Be careful not to overmix the sugar cookie dough. This will leave you with cookies that are too dense.
Want to firm up the cookie dough to make it easier to work with? Wrap it in plastic wrap and place it in the refrigerator to chill for at least an hour after mixing.