Skip to main content

Bunny Butt Cookies

No ifs, ands or butts about it, this is one adorable Easter treat!


  • pkg (17.5 oz/510 g) sugar cookie mix
  • cup (75 mL) flour
  • can (16 oz/450 g) white frosting
  •  red food coloring
  •  coconut flakes (optional)


  1. Mix sugar cookie mix with flour in the Classic Batter Bowl and refrigerate (covered with plastic wrap) for 30 minutes before rolling out with the Baker’s Roller®. Cut out the body with a 2½" Biscuit Cutter, the feet with a 1½" Biscuit Cutter (shape into ovals) and the tail with The Corer™. Bake per package directions and allow to cool. 

  2. Frost and decorate as shown (use pink-tinted frosting in the Easy Accent® Decorator with writing tip for the feet detail, and sprinkle coconut flakes on the tail), then assemble.

Related Recipes

There was an error loading the Component. Please try again later.