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close up of a pink bunny butt cookies on a white plate

Bunny Butt Sugar Cookies

Who could resist these bunny butt cookies? They're too cute to eat...almost. With a bouncy bottom and fluffy tail, this dessert is sure to put a smile on everyone's face.
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 9 minutes
Chill Time: 1 hour 30 minutes
Total Time: 1 hour 49 minutes
Servings: 24 Bunny Butt Cookies
Calories: 160kcal
Author: Wendy

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

Serving: 1Cookie | Calories: 160kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 148mg | Potassium: 22mg | Fiber: 1g | Sugar: 8g | Vitamin A: 246IU | Calcium: 25mg | Iron: 1mg