For a perfect Easter dessert treat, check out these cute Bunny Butt Cookies sure to get a giggle or two! Classic sugar cookies, buttercream frosting, and fondant make these adorable Easter cookies one you’ll be making for years to come!
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Bunny Butt Cookies
Oh my goodness, friends. WILL YOU JUST LOOK AT THESE! Oh my gosh!!! Who knew you could make something so ridiculously cute as these Bunny Butt Cookies with fondant and homemade buttercream frosting. I mean, really? My kids can’t stop geeking out over these! (And, quite frankly, neither can I!) I mean, who wouldn’t gush and ooh and ahh over these adorable Easter cookies with fondant bunny tails and feet?
Bunny Butt Cookies for Easter
Talk about smiles at the dessert table this year! This beats jelly beans ANY OL’ DAY, man! My kids just can’t stop giggling about these Bunny Butt Cookies. “Mom, are we really making a bunny’s butt?” they asked me as they frosted the cookies. They watched me shape the fondant and mimicked what I did, but until the first cookie was assembled, they didn’t understand. The look on their faces! Ha! It was adorable! I should’ve filmed it. (I still might!)
Easy Bunny Butt Cookies
Ready-made fondant is quite the hero of this recipe, assisting you with making these Bunny Butt Cookies with ease. I liken ready-made fondant as moldable clay, just edible, because it’s easy to maneuver and easy to shape and take form, especially when you’ve had a lot of practice. The kids have gotten really used to helping me too and are becoming quite the fondant champions over here.
Simple Bunny Butt Cookies
The fun trick in getting all the pink bunny feet pieces to stay on the white fondant without rolling or falling off without misshaping the roundness by flattening them to press them hard is to use water and a food-safe paintbrush! Just a tiny brush stroke of water on those pieces help stick it to the fondant like glue. The moistened fondant will stay together nicely this way without affecting the overall design of the cookie or fondant shapes! Cool, huh?
Adorable Bunny Butt Cookies
These Bunny Butt cookies are going to be a family tradition now in our house! The kids love ’em so much, we’re taking on a Christmas stance and making them to share with neighbors and friends now too! Haha! But seriously though, they are so cute and we didn’t mean to fall in love with ’em the way that we did. This recipe is easily double-able and triple-able, too! 🙂
Bunny Butt Cookies Recipe
We’ve been making a lot of homemade buttercream frosting here in this household, and with good reason! The homemade stuff is far superior to the jarred or canned stuff you get in the stores. Now, if you’re in a real pinch and need to make a bunch of these for a class party or large celebration, by all means, get the jarred stuff, get pre-made cookies, the ready-made fondant, and crank these out lickety split! But if you have the time to make the homemade buttercream, by all means, do it and enjoy it! Let the kids lick the beaters when you’re done mixing. It is sooooo worth it!
How to Make Bunny Butt Cookies
To make these adorable Bunny Butt Cookies, you will need the following ingredients:
- Softened butter
- Granulated sugar
- Room temperature egg
- All-purpose flour
- Baking powder
- Pinch of salt
- White fondant
- Pink fondant
- Small bowl of water
- Icing sugar
- Milk
You will also need the following tools:
Using an electric mixer, beat together butter, sugar and egg until creamy. Add dry ingredients and mix until a dough forms. Wrap the cookie dough in plastic wrap and refrigerate for 30 minutes. Once the cookie dough has chilled, preheat oven to 350 degrees F.
Remove the dough from the fridge and place on a floured surface. Cover a rolling pin with flour and roll the cookie dough so that it’s about ¼ of an inch thick. Using a cookie cutter about 2 inches in diameter, cut out 12 circles and place on your parchment paper lined baking sheet, about an inch or two apart. Bake for 10 to 12 minutes or until the edges are a light brown. Allow to cool completely before decorating. If you have any remaining cookie dough, keep it in the freezer wrapped for later use.
To make your decorating pieces, using your white fondant pieces, start by forming 24 spheres about 1 inch in size. Roll out 72 tiny spheres from your pink fondant. Then, roll out another 24 pink spheres, about ¼ of an inch in size.
Flatten each white sphere and then pinch it slightly at the top – it will resemble an egg.
Brush some water on the surface of your white fondant using a food safe paintbrush.
Assemble the pink pieces on top. The larger pink circle goes towards the top of your white fondant piece and then the three smaller pieces just beneath it.
Repeat for every single piece and set aside. Roll out 12 ½ inch spheres with the remainder of your white fondant. These will act as the bunny’s cotton tail.
To make the buttercream, beat together softened butter, confectioners’ sugar and milk with an electric mixer. Start on medium speed then increase it to high.
Once the buttercream is smooth and forms semi-stiff peaks, it is ready.
Use an offset spatula to cover each cookie with buttercream.
Assemble your cookies with one fondant “cotton tail” towards the top center and a pair of “bunny feet” each at the bottom somewhat offset. Enjoy!
Bunny Butt Cookies
Ingredients
For the cookies:
- 1 stick butter softened
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1.5 cups all-purpose flour extra for rolling
- 1/2 tsp baking powder
- pinch salt
For decorating:
- 7-8 ounces white fondant
- 3 ounces pink fondant
- small bowl water
- paintbrush
For the buttercream:
- 1 stick butter softened
- 2 cups icing sugar
- 3-4 tbsp milk
Instructions
- Start by making your cookies. Line a baking sheet with parchment paper and set aside.
- Using an electric mixer, beat together butter, sugar and egg until creamy. Add dry ingredients and mix until a dough forms.
- Wrap the cookie dough in plastic wrap and refrigerate for 30 minutes.
- Once the cookie dough has chilled, preheat oven to 350 degrees F.
- Remove the dough from the fridge and place on a floured surface. Cover a rolling pin with flour and roll the cookie dough so that it’s about ¼ of an inch thick.
- Using a cookie cutter about 2 inches in diameter, cut out 12 circles and place on your lined baking sheet, about an inch or two apart.
- Bake for 10 to 12 minutes or until the edges are a light brown. Allow to cool completely before decorating. If you have any remaining cookie dough, keep it in the freezer wrapped for later use.
- To make your fondant pieces, start by forming 24 spheres about 1 inch in size.
- Flatten each sphere and then pinch it slightly at the top – it will resemble an egg.
- Roll out 72 tiny spheres from your pink fondant. Then, roll out another 24 pink spheres, about ¼ of an inch in size.
- Brush some water on the surface of your white fondant and assemble the pink pieces on top. The larger pink circle goes towards the top of your white fondant piece and then the three smaller pieces just beneath it. Repeat for every single piece and set aside.
- Roll out 12 ½ inch spheres with the remainder of your white fondant. These will act as the bunny’s cotton tail.
- To make the buttercream, beat together softened butter, confectioners’ sugar and milk with an electric mixer. Start on medium speed then increase it to high.
- Once the buttercream is smooth and forms semi-stiff peaks, it is ready.
- Use an offset spatula to cover each cookie with buttercream.
- Assemble your cookies with one fondant “cotton tail” and a pair of “bunny feet” each. Enjoy!
What do you think? Could you make this easy Bunny Butt Cookies recipe with your kids for Easter? Check out our other Easter recipes here, along with all our other cookies recipes, cupcakes recipes, and all our dessert recipes too!