Easter Bunny Butt Cookie Recipe
Decorated like bunny butts, our Easter Cookies are the festive holiday treat you need in your life. Talk about a trip down memory lane! They're buttery, soft, and look like a rabbit hopping away.
Print
Pin
Servings: 12
Ingredients
- 1 Sugar Cookie Recipe
- 1 Cup Vanilla Frosting Homemade or Store Bought
- Pink Gel Food coloring
- 7 Oz Shredded Coconut
Instructions
- Preheat the oven to 350 degrees. Arrange the coconut on a baking sheet and bake for about 5 minutes. After 5 minutes, stir the coconut and bake for an additional 5 minutes or until golden brown. Allow the coconut to cool completely before using.
- Follow the steps through number 7 on the sugar cookie recipe card.
- After chilling, use a 3.5-inch circle-shaped cookie cutter to cut out the cookies. Then use a smaller circle cookie cutter to cut out the feet. Place them on a lined baking sheet, leaving about 1 inch between each one.
- Bake for 10 to 12 minutes, or until the edges are lightly browned.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Divide the frosting between two bowls, making sure the white frosting bowl has the largest amount. In the second bowl, add the remaining frosting and pink food coloring until you get the color you want.
- Transfer the pink frosting to a piping bag fitted with a #2 tip.
- Frost the large cookie with the white frosting. Then dip it into the cooled toasted coconut.
- Frost the smaller cookies with white frosting. Then pipe the toes and palm using the pink frosting.
- Add frosting to the back of the small cookie and adhere it to the larger cookie to make the feet.
- Continue until all cookies are decorated. Enjoy!
Notes
- Store in an air-tight container for up to 4 days.
Do You Love This Recipe?Share it on Pinterest! Mention @YourBetterKitchen or tag #yourbetterkitchen!
Save