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Bunny Butt Cookies

bunny butt cookies
Bunny Butt Cookies
  • Prep 30 min
  • Total 60 min
  • Servings 22
  • Pinterest
    56
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These cute bunny butt cookies are sure to become a Easter favourite. ...MORE + LESS -

Ingredients

1 roll Pillsbury™ refrigerated sugar cookies
1/3 cup (75 mL) all-purpose flour
1 container Betty Crocker™ Whipped fluffy white frosting
Pink gel food colour, if desired
22 miniature marshmallows
Assorted size candy sprinkles

Steps

Hide Images
  • 1
    Heat oven to 350°F (180°C). In large bowl, knead cookie dough and flour with hands until well mixed.
  • 2
    Reshape dough into 9x1 1/2 -inch (23x3 cm) log.
  • 3
    Wrap in plastic wrap; refrigerate 30 minutes. Remove plastic wrap. Cut cookie dough into 33 slices. Cut 11 slices into 4 equal wedges; shape each wedge into ovals for bunny feet. Place cookie dough slices and bunny feet on ungreased cookie sheet.
  • 4
    Bake 8 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 5
    In medium microwavable bowl, stir frosting and 1 to 3 drops pink food colour until well blended. Microwave uncovered on High 10 to 15 seconds or until soft but not translucent.
  • 6
    To make bunny butt, frost 1 whole cookie slice and 2 bunny feet with frosting. Place bunny feet on bottom of cookie as shown in photo. Place 1 marshmallow in centre of each cookie for tail. Decorate bunny paws with candy sprinkles. Repeat with remaining cookie slices and bunny feet.

Expert Tips

  • To add ears to your bunny, place candy-coated almonds or jelly beans at top of each cookie.
  • You can bake and freeze cookies up to 2 months ahead.

Nutrition Information

Nutrition Facts

Serving Size: 22 cookies
Calories
60
% Daily Value
Total Fat
7
Saturated Fat
2
Trans Fat
2
Cholesterol
0
Sodium
85
Protein
1
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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