Description
Bunny Butt Cookies are a fun, festive treat perfect for Easter celebrations. These adorable sugar cookies are decorated with fluffy coconut tails, candy eyes, and mini marshmallows to create the cutest bunny shapes. Easy to make and delightful to decorate, these cookies are a hit with kids and adults alike.
Ingredients
Scale
- 2 cups Sugar cookie dough
- 1 cup White frosting
- 1 cup Coconut flakes
- 12 Candy eyes
- 6 Mini marshmallows
- 1/4 cup Pink candy melts
Instructions
- Prepare the cookie dough, roll it out to 1/4-inch thickness, and cut out round cookies.
- Bake the cookies at 350°F for 8-10 minutes until the edges are golden. Allow them to cool completely.
- Spread a layer of white frosting over each cooled cookie.
- Roll a mini marshmallow in coconut flakes to form a fluffy tail and place it at the bottom of each cookie.
- Use mini marshmallows and pink candy melts to create bunny feet and attach them with frosting.
- Place candy eyes on each cookie for a cute bunny face.
- Allow the cookies to set for a few minutes before serving.
Notes
- If dough is too soft to handle, refrigerate it for 30 minutes before rolling it out.
- For a cleaner frosting application, use a piping bag.
- Store cookies in an airtight container at room temperature for up to a week.
- Can be made ahead and frozen before decorating.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 18g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg