These Easter shortbread bunny butt cookies are as cute as a button. With a mild buttery flavor and a dot of frosting, you'll love how these cookies aren't over the top sweet.
This Easter, make the cutest cookies ever. Aren't these bunny butt cookies the sweetest thing you've ever seen?
I used my husband's grandmothers scotch cookie recipe for the base of the cookie, then dotted each bunny bottom with some vanilla frosting and a dash of Easter sprinkles.
The thing I love most about this cookie recipe is that the cookie itself is not overly sweet. They are very mild in sweetness.
For the frosting bottom I used a piping bag to dollop on a bunny cotton tail, then topped each one with sprinkles from an Easter themed sprinkles container.
These cookies freeze like a dream, so you can make them ahead of time and serve them at your Easter gathering.
Jump to:
Ingredients Needed
For the full list of ingredients and the directions please reference the recipe card at the bottom of this post.
- butter
- powdered sugar
- all purpose flour
- corn starch
- salt
- vanilla extract
- heavy cream
How To Make Easter Bunny Butt Cookies
Cream together the butter and powdered sugar for 1 minute. Stir in a small drizzle of vanilla extract. Add in the flour, corn starch and salt.
Stir until combined. It may seem like a rough mixture at first, but it will come together.
Form into a disc and chill in the fridge for 15 minutes. Using a rolling pin, roll the dough out to a little taller than ¼" on a floured surface. Use a bunny shaped cookie cutter, dipping it in flour in between each press.
Carefully transfer the cookies to a baking sheet lined with parchment paper. Chill another 15 minutes and then bake at 300 degrees for 20-22 minutes.
Remove from the oven. Once the cookies have cooled completely, pipe on the frosting and sprinkle with different colored sparkling sugar or sprinkles.
More Easter Recipes
Bunny Butt Easter Cookies
These Easter shortbread bunny butt cookies are as cute as a button. With a mild buttery flavor and a dot of frosting, you'll love how these cookies aren't over the top sweet.
Ingredients
- 1 c butter
- ½ c powdered sugar
- Small drizzle of vanilla extract
- 2 c all purpose flour
- 1 tbsp corn starch
- Pinch of salt
- Easter sparkling sugar or sprinkles
Frosting:
- ⅛ c soft butter
- ½ c powdered sugar
- Splash of heavy cream
- Splash of vanilla extract
- Pinch of salt
Instructions
- Cream together the butter and powdered sugar for 1 minute. Stir in a small drizzle of vanilla extract. Add in the flour, corn starch and salt. Stir until combined. It may seem like a rough mixture at first, but it will come together.
- Form into a disc and chill in the fridge for 15 minutes. Using a rolling pin, roll the dough out to a little taller than ¼" on a floured surface. Use a bunny shaped cookie cutter, dipping it in flour in between each press.
- Preheat oven to 300 degrees.
- Carefully transfer the cookies to a baking sheet lined with parchment paper. Chill another 15 minutes and then bake for 20-22 minutes.
- Beat together the butter, powdered sugar, heavy cream, vanilla and salt until smooth.
- Remove from the oven. Once the cookies have cooled completely, pipe the the frosting onto the bunny bottoms and sprinkle with different colored sparkling sugar or sprinkles.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 224Total Fat: 14gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 4gCholesterol: 38mgSodium: 128mgCarbohydrates: 22gFiber: 0gSugar: 8gProtein: 2g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
Leave a Reply