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Bunny Butt Cookies

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Bunny Butt Cookies
  • Prep 30 min
  • Total 60 min
  • Servings 22
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These cute bunny butt cookies are sure to become a Easter favourite.
Dec 26, 2016

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

  • 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

  • Tip 1
    To add ears to your bunny, place candy-coated almonds or jelly beans at top of each cookie.
  • Tip 2
    You can bake and freeze cookies up to 2 months ahead.

Nutrition Information

60 Calories, 7g Total Fat, 1g Protein, 25g Total Carbs

Nutrition Facts

Serving Size: 22 cookies
Calories
60
Total Fat
7g
Saturated Fat
2g
Trans Fat
2g
Cholesterol
0mg
Sodium
85mg
Total Carbs
25g
Protein
1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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