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+ servings

Easter Bunny Butt Sugar Cookies

If you’re looking for something that will really make your kids smile at Easter, you can’t go wrong with these Bunny Butt Sugar Cookies. 
4.80 from 5 votes
Prep Time 30 mins
Cook Time 10 mins
Icing (and let set overnight) and decoration 1 d 1 hr
Total Time 1 d 1 hr 40 mins
Course Dessert, Snack
Cuisine American, Canadian
Servings 14 cookies
Calories 392 kcal


  • circle cookie cutter
  • mini egg cookie cutter
  • cookie sheet fitted with parchment paper
  • disposable piping bag fitted with a number 2 tip
  • squeeze bottle



  • 1 cup unsalted sweet cream butter
  • 1 1/2 cup powder sugar
  • 2 tsp vanilla extract
  • 1 large egg
  • 2 1/2 cup flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda

Royal icing

  • 3 egg whites
  • 1 tsp cream of tartar
  • 1 tsp vanilla
  • 4 cup powder sugar
  • pink food colouring


  • Preheat oven to 350 degrees
  • Using a standing mixer, cream together the butter, powder sugar, vanilla and egg together until creamy and combined.
  • In a large bowl, mix together the flour, cream of tartar and baking soda
  • Gradually mix in the flour mixture into the wet ingredients until combined and a dough forms
  • Once the dough is formed, sprinkle about 3 tablespoons of flour onto a cutting board and place the dough onto the cutting board.
  • Sprinkle some flour onto the cookie dough and roll out the dough to about 2 inches thick
  • Cut out your cookies and place onto the cookie sheet
  • Bake your cookies for about 8-10 minutes
  • Let them cool completely.

Royal icing directions

  • Using a standing mixer, mix together the egg whites, powder sugar, vanilla and cream of tartar until combined
  • If your royal icing mixture looks like a yellow soup, add in another cup of powder sugar (max 2 cups) until your icing starts to thicken
  • Continue to mix until white and stiff with peaks. About 5-7 minutes
  • Scoop some icing into a bowl and add in your pink food colouring and mix until combined
  • Scoop the pink icing into a piping bag and place into the fridge to use later
  • Scoop some white icing into the piping bag
  • Using the remaining white icing, add in 2-4 TBSP water into the white icing and mix until combined
  • Pour into a squeeze bottle
  • Using the white icing in the piping bag, pipe a line around the edging off all your cookies. Place white icing in the piping bag into the fridge to use later
  • Using the squeeze bottle, fill in your cookies
  • Let completely dry overnight

Putting The Cookie Together

  • Once dry, using the white piping bag, add a small dollop of icing onto the back of the egg cookies to act as a glue. These are going to be your bunny feet.
  • Place two bunny feet on each circle cookie.
  • Using the pink icing, add the details to the feet and pipe on a pink dot for the bunny tail.
  • Let completely dry for an hour to two hours before enjoying!


Serving: 1cookieCalories: 392kcalCarbohydrates: 65gProtein: 4gFat: 14gSaturated Fat: 8gTrans Fat: 1gCholesterol: 47mgSodium: 97mgPotassium: 116mgFiber: 1gSugar: 46gVitamin A: 422IUCalcium: 10mgIron: 1mg
Keyword bunny butt cookies, cake mix cookies, Easter bunny butt cookies, Easter cookies
Tried this recipe?Let us know how it was!