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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. 
5 from 4 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!