Bunny Butt Cookies

Prep 35 min


Cook 25 min


Ready in 60 min

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


  • 1 pkg (17.5 oz/510 g) sugar cookie mix
  • 1/3 cup (75 mL) flour
  • 1 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" cookie cutter, the feet with a 1½" cookie 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.

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