Easter Bunny Butt Cookies are as delightful to make as they are to eat. These frosted sugar cookies are decorated to look like a bunny’s back—complete with tiny marshmallow feet and a fluffy marshmallow tail. They’re simple enough for kids to help with and make a cheerful addition to any Easter spread or springtime party.
Bunny Butt Cookies Recipe
You can use any round sugar cookie recipe you like, bake fresh cookies, or save time with refrigerated dough or store-bought cookies. The most important parts of this recipe are the decoration steps: white frosting for the bunny’s body, pastel sanding sugar for a festive finish, and marshmallows to form the feet and tail. This is an easy, kid-friendly project that also makes a great classroom or party activity.
Ingredients:
- Cookies – baked round sugar cookies, butter cookies, or store-bought round cookies
- Frosting – white frosting and pink frosting (or white frosting tinted pink with food coloring)
- Marshmallows – regular-size marshmallows (for cutting in half)
- Mini marshmallows – for the bunny tail
- Sprinkles – pastel-colored sanding sugar or similar crystal sprinkles
Sanding sugar has a slightly sparkly look that catches the light on top of the frosting and comes in pretty pastel shades that are perfect for Easter. Using a coarse crystal sprinkles like this gives the cookies a decorative texture and bright color.
Supplies:
- Small plates for sprinkles
- Frosting knife or butter knife
- Kitchen scissors (used only for food)
- Frosting bag or a zip-top baggie (to pipe the pink frosting)
Instructions:
- Spread a thin, even layer of white frosting on the top of each cookie using a frosting knife or butter knife. The frosting should cover the surface so the sanding sugar will stick.
- Pour sanding sugar into separate small plates if you’re using multiple colors. A single pastel color also works well.
- Gently press the frosted side of each cookie into the sanding sugar so the frosting picks up an even coat of sprinkles. Set the cookies on parchment paper or a baking sheet to dry briefly.
- Place pink frosting in a piping bag or put a few spoonfuls into the corner of a zip-top bag and snip a small hole to make a simple piping bag.
- Using kitchen scissors, carefully cut regular-size marshmallows in half horizontally. These marshmallow halves will form the bunny’s feet.
- Pipe small paw pads with pink frosting onto the non-sticky side of each marshmallow half to make the little toes and pads.
- Add a small dot of pink frosting to the sticky (cut) side of each marshmallow half; use that dot as “glue” to attach the feet to the bottom edge of each frosted cookie, spacing them so they look like two tiny bunny feet sticking out.
- Put a tiny dab of pink frosting on the bottom of a mini marshmallow and press it into the center of the cookie, just above the feet, to create the bunny’s fluffy tail.
- Allow the cookies to set briefly so the marshmallows adhere. For best results, store the decorated cookies covered in the refrigerator to keep the frosting and marshmallows firm.
These bunny butt cookies are ideal for a family baking afternoon or a quick craft with kids. The steps are forgiving, so children can happily help with spreading frosting, pressing cookies into sprinkles, and placing marshmallow pieces. You can vary frosting colors, sprinkle shades, or add edible glitter for extra sparkle.
Tips and Storage
- Make frosting ahead and keep it at room temperature for easy spreading. Tint only a small portion pink for the paws and tails.
- If you prefer a sturdier tail, press a second mini marshmallow into the first while the frosting is fresh.
- Store finished cookies in a single layer in the refrigerator under plastic wrap for up to three days. Bring to room temperature for a few minutes before serving, if desired.
Bunny Butt Cookies are a quick, charming project that brings playful flair to any Easter celebration. Customize them with different colors, sprinkle shapes, or flavors to match your party theme and enjoy baking with kids and family.
