Easter Bunny Butt Cookies
Serves: 14 cookies
  • Ingredients
  • 1 C unsalted sweet cream butter
  • 1½ C powder sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 2½ 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
  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
  10. Royal icing directions
  11. Using a standing mixer, mix together the egg whites, powder sugar, vanilla and cream of tarter until combined
  12. 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
  13. Continue to mix until white and stiff with peaks. About 5-7 minutes
  14. Scoop some icing into a bowl and add in your pink food coloring and mix until combined
  15. Scoop the pink icing into a piping bag and place into the fridge to use later
  16. Scoop some white icing into the piping bag
  17. Using the remaining white icing, add in 2-4 TBSP water into the white icing and mix until combined
  18. Pour into a squeeze bottle
  19. 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
  20. Using the squeeze bottle, fill in your cookies
  21. Let completely dry overnight
  22. 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.
  23. Place two bunny feet on each circle cookie.
  24. Using the pink icing, add the details to the feet and pipe on a pink dot for the bunny tail.
  25. Let completely dry for an hour to two hours before enjoying!
Recipe by Kitchen Fun With My 3 Sons at https://KitchenFunWithMy3Sons.com/easter-bunny-butt-cookies-2/