Bunny Butt Sugar Cookies are one adorable Easter Treat!
Is there anything cuter than bunnies when it comes to Spring and Easter? They bring a smile to everyone’s face. If you’re looking to not only make people smile but laugh as well, this recipe for Bunny Butt Sugar Cookies is a must for your Spring baking list. Not only are they super adorable, but they taste amazing as well.
These sugar cookies are made from scratch, ensuring that you have delicious cookies that not only look cute but taste great. Even the royal icing is made from scratch. With that said, you could certainly use pre-made sugar cookie dough and then make the icing to decorate the cookies with. However, you’re not going to get the same flavor.
If you’re looking for a real winner for your next bake sale, these bunny butt sugar cookies are going to blow away the competition. Everyone will be snatching these up. Package them in small cellophane bags and tie with pink ribbon.
These cookies also make a great gift. Whether it’s a just because gift or a gift to cheer someone up, everyone will love these cookies. And, it probably goes without saying, but these cookies are an absolute must on an Easter buffet table. No one will be able to resist their cuteness.
Bunny Butt Sugar Cookies
For the Cookies:
- 1 cup unsalted sweet cream butter
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 2 1/2 cups of Flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
For the Royal Icing:
- 3 egg whites
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- Pink gel food color
- 1 circle cookie cutter
- 1 mini egg cookie cutter
- 1 baking sheet fitted with parchment paper
- 2 disposable piping bags fitted with a number 2 tip
- 1 squeeze bottle
For the Cookies:
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. In the bowl of your stand mixer, cream butter, powdered sugar and the egg. Beat until thoroughly incorporated.
3. In a large bowl, whisk together flour, cream of tartar and the baking soda.
4. Gradually mix in the flour mixture into the butter mixture and mix until well combined and a dough forms.
5. Flour the work surface and roll dough to about 1/2 inch thick. Use flour for dusting as necessary.
6. Use the circle cookie cutter to cut out 12 bunny butt cookies and the mini egg cookie cutter to cut out 24 bunny feet cookies. Place them on the prepared baking sheet.
7. Bake your cookies for about 8-10 minutes.
8. Remove from the oven and allow the cookies cool for a few minutes.
9. Move to a cooling rack and allow the cookies to cool completely on a wire rack.
For the Icing:
1. In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer), beat the egg whites, powdered sugar, cream of tartar, powder sugar and vanilla on medium speed until well combined. If your mixture looks yellow or watery, add 2 tablespoons of powdered sugar at a time (max 2 cups) until your icing begins to thicken. Beat until icing is white and stiff peaks form. About 5-7 minutes.
2. Place 1/4 of the icing into a small bowl. Add a few drops of pink food coloring until desired shade is reached and mix until combined. Scoop the pink icing into a piping bag and place in the refrigerator until ready to use.
3. Scoop 1/4 of the white icing into a piping bag and set aside.
4. Add 2-4 tablespoons of water to the remaining white icing and mix until combined. Pour into a squeeze bottle.
6. To decorate the cookies, use the white icing in the piping bag to pipe a line around the edges off all your cookies. Place bag of icing in the refrigerator.
7. Use the white icing that you put in the bottle to fill in all your cookies.
8. Allow the cookies to dry completely.
10. Once the cookies are dry, place a small dollop of white icing from the piping bag onto the back of the egg shaped (bunny feet) cookies to act as a glue. Then, place two bunny feet on each of the circle cookies as shown in the pictures.
11. Using the pink icing, add the details to the feet and pipe on a pink dot for the bunny tail.
12. Allow the cookies to dry completely before you serve them!
Bunny Butt Sugar Cookies Tips
- The cookies can be made one day ahead and decorated the following day.
- The icing can be made one day ahead. Store in an airtight container in the refrigerator.
- Store cookies in an airtight container for up to a week at room temperature or in the refrigerator.