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Bunny Butt Cookies

21 Ratings

20 Comments

Prep 30 min
Total 60 min
Ingredients 6
Servings 22

These cute bunny butt cookies are sure to become a Easter favorite. MORE+ LESS-

By Pillsbury Kitchens

October 17, 2017

Make with

Pillsbury Cookie Dough

Ingredients

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

1/4

cup all-purpose flour

container (12 oz) fluffy white whipped ready-to-spread frosting

Pink gel food color, if desired

miniature marshmallows

Assorted size candy sprinkles

Steps

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1

Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed.
2

Reshape dough into 9x1 1/2-inch 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 color 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 center of each cookie for tail. Decorate bunny paws with candy sprinkles. Repeat with remaining cookie slices and bunny feet.

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Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie

Calories: 160
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 2g 10% Trans Fat 2g
Cholesterol: 0mg; 0%
Sodium: 85mg; 4%
Potassium: 10mg; 0%
Total Carbohydrate: 25g; 8%
Dietary Fiber 0g 0% Sugars 0g
Protein: 1g

% Daily Value*:

Vitamin A: 0%; 0%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 0%; 0%

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;