Kitchen Fun With My 3 Sons

Easter Bunny Butt Cookies

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These Easter bunny butt cookies are so fun for Spring. If you want to make some gorgeous cookies for an Easter brunch these are it! The homemade royal icing make these extra delicious.

Bunny Butt Cookies

Easter Bunny Butt Cookies

Makes 14 circle cookies and 28 mini eggs for the feet

Ingredients

  • 1 C unsalted sweet cream butter
  • 1 1/2 C powder sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 2 1/2 C flour
  • 1tsp cream of tarter
  • 1 tsp baking soda
  • 1 circle cookie cutter
  • 1 mini egg cookie cutter
  • 1 cookie sheet fitted with parchment paper

Royal icing

  • 3 egg whites
  • 1 tsp cream of tarter
  • 1 tsp vanilla
  • 4 C powder sugar
  • 2 disposable piping bag fitted with a number 2 tip
  • 1 squeeze bottle
  • pink food coloring



Bunny Butt Cookies

Directions

  1. Preheat oven to 350 degrees
  2. Using a standing mixer, cream together the butter, powder sugar, vanilla and egg together until creamy and combined.
  3. In a large bowl, mix together the flour, cream of tarter and baking soda
  4. Gradually mix in the flour mixture into the wet ingredients until combined and a dough forms
  5. Once the dough is formed, sprinkle about 3 tablespoons of flour onto a cutting board and place the dough onto the cutting board.
  6. Sprinkle some flour onto the cookie dough and roll out the dough to about 2 inches thick
  7. Cut out your cookies and place onto the cookie sheet
  8. Bake your cookies for about 8-10 minutes
  9. Let them cool completely

Royal icing directions

  1. Using a standing mixer, mix together the egg whites, powder sugar, vanilla and cream of tarter until combined
  2. If your royal icing mixture looks like a yellow soup, add in another cup of powder sugar (max 2 cups) until your icing starts to thicken
  3. Continue to mix until white and stiff with peaks. About 5-7 minutes
  4. Scoop some icing into a bowl and add in your pink food coloring and mix until combined
  5. Scoop the pink icing into a piping bag and place into the fridge to use later
  6. Scoop some white icing into the piping bag
  7. Using the remaining white icing, add in 2-4 TBSP water into the white icing and mix until combined
  8. Pour into a squeeze bottle
  9. Using the white icing in the piping bag, pipe a line around the edging off all your cookies. Place white icing in the piping bag into the fridge to use later
  10. Using the squeeze bottle, fill in your cookies
  11. Let completely dry overnight
  12. Once dry, using the white piping bag, add a small dollop of icing onto the back of the egg cookies to act as a glue. These are going to be your bunny feet.
  13. Place two bunny feet on each circle cookie.
  14. Using the pink icing, add the details to the feet and pipe on a pink dot for the bunny tail.
  15. Let completely dry for an hour to two hours before enjoying your Easter Bunny Butt Cookies!

Bunny Butt Cookies

Servings: 14 cookies

Easter Bunny Butt Cookies

Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
 
These Easter bunny butt cookies are so fun for Spring. If you want to make some gorgeous cookies for an Easter brunch these are it! The homemade royal icing make these extra delicious.

Ingredients

  • 1 C unsalted sweet cream butter
  • 1 1/2 C powder sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 2 1/2 C flour
  • 1 tsp cream of tarter
  • 1 tsp baking soda

Royal icing:

  • 3 egg whites
  • 1 tsp cream of tarter
  • 1 tsp vanilla
  • 4 C powder sugar
  • pink food coloring

Instructions

  1. Preheat oven to 350 degrees
  2. Using a standing mixer, cream together the butter, powder sugar, vanilla and egg together until creamy and combined.
  3. In a large bowl, mix together the flour, cream of tarter and baking soda
  4. Gradually mix in the flour mixture into the wet ingredients until combined and a dough forms
  5. Once the dough is formed, sprinkle about 3 tablespoons of flour onto a cutting board and place the dough onto the cutting board.
  6. Sprinkle some flour onto the cookie dough and roll out the dough to about 2 inches thick
  7. Cut out your cookies and place onto the cookie sheet
  8. Bake your cookies for about 8-10 minutes
  9. Let them cool completely

Royal icing:

  1. Using a standing mixer, mix together the egg whites, powder sugar, vanilla and cream of tarter until combined
  2. If your royal icing mixture looks like a yellow soup, add in another cup of powder sugar (max 2 cups) until your icing starts to thicken
  3. Continue to mix until white and stiff with peaks. About 5-7 minutes
  4. Scoop some icing into a bowl and add in your pink food coloring and mix until combined
  5. Scoop the pink icing into a piping bag and place into the fridge to use later
  6. Scoop some white icing into the piping bag
  7. Using the remaining white icing, add in 2-4 TBSP water into the white icing and mix until combined
  8. Pour into a squeeze bottle
  9. Using the white icing in the piping bag, pipe a line around the edging off all your cookies. Place white icing in the piping bag into the fridge to use later
  10. Using the squeeze bottle, fill in your cookies
  11. Let completely dry overnight
  12. Once dry, using the white piping bag, add a small dollop of icing onto the back of the egg cookies to act as a glue. These are going to be your bunny feet.
  13. Place two bunny feet on each circle cookie.
  14. Using the pink icing, add the details to the feet and pipe on a pink dot for the bunny tail.
  15. Let completely dry for an hour to two hours before enjoying!
Nutrition Facts
Easter Bunny Butt Cookies
Amount Per Serving
Calories 393 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 49mg16%
Sodium 109mg5%
Potassium 114mg3%
Carbohydrates 64g21%
Sugar 46g51%
Protein 3g6%
Vitamin A 425IU9%
Calcium 10mg1%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

More Fun Easter Treats

Peeps Cupcakes

Bunny Butt Cupcakes

Peeps Pretzel Rods

Bunny Bait Popcorn

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