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!