When it comes to baking, Easter is the most fun time of year. The kids are out of school and ready for some springtime treats! The Bunny Butt Sugar Cookies recipe is a cute and delicious way to celebrate the season with your family!
When it comes to cute cookies to make for the upcoming occasion, don’t settle These Bunny Butt Cookies are not only fun to make, they are SIMPLE! Everyone needs a little easy in their lives!
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❤️ Why You’ll Love This Recipe
- They are so easy to make! When it comes to desserts, you want to keep them as easy as possible.
- The kids will love them! Let’s be honest, the kids are going to be the ones gobbling up these sugar cookies!
- They are the perfect Easter dessert! You can’t go wrong with having an amazing dessert ready for Easter!
- They are super cute and fun! It’s important to make cute things and have fun when you’re in the kitchen.
🛒Ingredients
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- all purpose flour
- baking powder
- salt
- butter, softened
- sugar
- egg
- almond extract
- vanilla extract
- Powdered sugar or flour, for rolling
For decorating:
- Royal icing or Canned Frosting
- White conversation hearts (paw)
- White nonpareil sprinkles (toes)
- White candy coated chocolate pearls (tail)
See the recipe card below for quantities.
🔪 How to Make Bunny Butt Cookies
1. Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper. You can also just spray your baking sheet with cooking spray instead if you prefer.
2. Whisk together dry ingredients: flour, baking powder, and salt. Set aside.
3. In a mixing bowl, blend the butter and sugar until creamy and light. Add egg, almond extract, and vanilla extract. Mix well. Slowly add dry ingredients and mix until combined. Dough will be a little crumbly.
4. Turn out the dough onto a surface sprinkled with powdered sugar or flour. Press into a ball and then roll out to ¼ inch thickness. Use circle cookie cutters to create one large circle and two small circles for each cookie.
5.Carefully lift shaped cookies to the baking sheet. Using a flat spatula is recommended to help the cookies maintain their shape.
6. Bake cookies for 7 to 9 minutes. Do not brown the cookies. Allow cookies to cool for at least 20 minutes on the baking sheet before carefully removing to a cooling rack.
7. You can make homemade royal icing, or you can use canned frosting as a royal icing hack as I did. To use canned frosting remove the foil seal completely, then microwave the frosting for 20 to 30 seconds. Stir the frosting. You want the frosting to be easily spreadable.
8. Once the frosting is easily spreadable spread on the cookies and then top with decorations while the frosting is still wet, then place the two smaller cookies on the larger cookie.
9. Allow icing to dry before storing in an airtight container between layers of parchment paper.
Hint: For the royal icing hack I used strawberry and chocolate frosting. You can use vanilla with pink food coloring instead if you prefer.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Bunny tail – Instead of using pink frosting for the bunny’s butt, you can use any color you want.
- Different shapes – You can also use different shapes for the bunny’s tail. Try using a heart or a star instead of a circle.
- Switch up the cookies – You can use different types of sugar cookies for this recipe. For example, try using gingerbread cookies or chocolate cookies.
Try these Bunny Butt Cupcakes! They go so well with these sugar cookies.
🥄 Equipment
- cookie sheets
- parchment paper, cooking spray, or silicone baking mats
- medium bowl
- large bowl
- electric mixer
- circle cookie cutters 1 inch and 2 inch
- piping bag – (optional)
🥫 Storage
The Bunny Butt Sugar Cookies will store well in an airtight container for up to one week. You can freeze the cookies unfrosted, however I don’t recommend freezing them frosted.
💭 Tips
- Be sure to follow the recipe closely. This will ensure that your cookies turn out correctly.
- Be careful not to overmix your cookie dough. Overmixing could result in tough or hard cookies.
- Make sure your sugar cookies are cooled completely before you frost them. If they are still warm, the frosting will melt.
- Use a piping bag to pipe the frosting onto the sugar cookies. This will help you create a neat and tidy bunny butt.
- If you want a completely smooth frosting on your cookies, you can use the “flood” royal icing, by microwaving the frosting for one minute or until it is pourable.
- Do have conversation hearts on hand? You can use any other type of heart shaped sprinkle.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
You can use any type of sugar cookie you like for this recipe. We recommend using our recipe for Bunny Butt Sugar Cookies, but you can use any sugar cookie recipe you like.
You can use any color frosting you want for the bunny’s butt. We recommend using pink frosting, but you can use any color you like.
Yes, these cookies are very easy to make. They are perfect for novice bakers!
🍽 More Easter Recipes
Do you enjoy Easter recipes? Try these delicious recipes:
🧾Bunny Butt Cookies
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Bunny Butt Sugar Cookies
Ingredients
- 3 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup butter softened, this is two sticks
- 1 cup sugar
- 1 egg
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- Powdered sugar or flour for rolling
For Decorating
- Royal icing
- White conversation hearts paw
- White nonpareil sprinkles toes
- White candy coated chocolate pearls tail
Instructions
- Preheat the oven to 350 degrees. Prepare a baking sheet with parchment paper.
- Whisk together dry ingredients: flour, baking powder, and salt. Set aside.
- In a mixing bowl, blend the butter and sugar until creamy and light.
- Add egg, almond extract, and vanilla extract. Mix well.
- Slowly add dry ingredients and mix until combined. Dough will be a little crumbly.
- Turn out the dough onto a surface sprinkled with powdered sugar or flour. Press into a ball and then roll out to ¼ inch thickness. Use circle cookie cutters to create one large circle and two small circles for each cookie. Carefully lift shaped cookies to the baking sheet. Using a flat spatula is recommended to help the cookies maintain their shape.
- Press into a ball and then roll out to ¼ inch thickness.
- Use circle cookie cutters to create one large circle and two small circles for each cookie.
- Carefully lift shaped cookies to the baking sheet.
- Using a flat spatula is recommended to help the cookies maintain their shape.
- Bake cookies for 7 to 9 minutes. Do not brown the cookies.
- Allow cookies to cool for at least 20 minutes on the baking sheet before carefully removing to a cooling rack.
- After cooling, decorate with royal icing.
- While the icing is still wet, press the decorations into the cookies and place the two smaller cookies on the larger cookie.
- Allow icing to dry before storing in an airtight container between layers of parchment paper.
Royal Icing Hack – Optional
- Remove the foil seal from the frosting cans
- Microwave the frosting for 30 seconds then stir until smooth.
- Spread the frosting on with a spoon or piping bag.
Nutrition
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