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Bunny Butt Cookies

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Edited by Joanna
Updated Jan 21, 2026
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Spring is the perfect time to hop to baking! Whether you’re preparing for Easter or simply celebrating a new season, these Bunny Butt Cookies are adorable, fun to eat, and easy to make. The simple ingredients come together quickly for a baking project that’s great for kids and adults alike. Gather your ingredients and your kitchen helpers for a fun-filled baking activity that’ll put a spring in your step. 

Recipe Ingredients

These cookies just require a few ingredients for big results!

Pillsbury™ Sugar Cookie Dough: Sugar cookie dough is a great base for this recipe! It includes all the necessary ingredients for chewy, delicious cookies. Plus, it’s easy to work with for a fun, stress-free baking project.

All-Purpose Flour: Adding all-purpose flour to the sugar cookie dough stiffens it and helps it hold its shape. Even though Pillsbury™ Sugar Cookie Dough is safe to eat raw, it is important that you do not eat it raw after combining it with flour.

Fluffy White Whipped Ready-to-Spread Frosting: The final touches make these cookies cute and memorable! This easy frosting is perfect for your cookie design and saves you the trouble of making a batch of frosting from scratch.

Other Ingredients You’ll Need: Use assorted candy sprinkles to decorate the bunny’s feet, and mini marshmallows for the tails. You can also use pink gel food color if you want some of your bunnies to be pink. 

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How to Make Bunny Butt Cookies

These cookies are as easy as they are cute! When ready to bake, see the full instructions below.

1. Prepare the Dough

In a large bowl, knead the sugar cookie dough and all-purpose flour until thoroughly mixed. Reshape the dough into a 9x1 1/2-inch log. Wrap the log in plastic wrap and refrigerate for 30 minutes.

2. Cut the Dough

Remove the plastic wrap and cut the dough into 33 slices, just under 1/4-inch thick. Cut 11 of the slices into 4 equal wedges and shape these wedges into ovals for the bunny feet.

3. Bake

Bake at 350°F on an ungreased baking sheet for 8 to 12 minutes or until the edges are light golden brown. Cool pieces completely before decorating, about 15 minutes.

4. Prepare the Frosting

In a microwavable bowl, stir frosting and 1 to 3 drops of pink food color until blended. Microwave the frosting until soft but not translucent.

5. Assemble and Decorate

To make a bunny butt, frost 1 whole cookie slice and 2 bunny feet. Place bunny feet on the bottom of the cookie, and 1 marshmallow in the center of each cookie for the tail. Decorate bunny paws with candy sprinkles. Repeat with remaining cookie slices and bunny feet.

How to Store Bunny Butt Cookies

You may have leftovers or want to make your Bunny Butt Cookies ahead of time. This is what you need to do.

Countertop Storage (recommended)

Store leftover cookies in an airtight container on the counter or in a cupboard for up to 3 days.

Refrigerator Storage

We do not recommend storing leftover cookies in the refrigerator, because chilling the cookies can affect the texture of the cookies and decorations.

Freezer Storage

You can make your cookies ahead of time and freeze for up to 2 months. Do not frost or decorate your cookies before freezing for the best texture of the frosting, marshmallows, and sprinkles. Place the baked cookies in an airtight container with parchment or wax paper in between the layers. Allow the cookies to come to room temperature before decorating. 

Bunny Butt Cookies

  • Prep Time 30 min
  • Total 60 min
  • Ingredients 6
  • Servings 22
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Ingredients

Instructions

  • Step 
    1

    Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.)

  • Step 
    2

    Reshape dough into 9x1 1/2-inch log.

  • Step 
    3

    Wrap in plastic wrap; refrigerate 30 minutes. Remove plastic wrap. Cut cookie dough into 33 slices, each just under 1/4-inch thick.

  • Step 
    4

    Cut 11 slices into 4 equal wedges; shape each wedge into ovals for bunny feet. Place cookie dough slices and bunny feet on ungreased baking sheet.

  • Step 
    5

    Bake 8 to 12 minutes or until edges are light golden brown. Cool 1 minute; remove from baking sheets to cooling racks. Cool completely, about 15 minutes.

  • Step 
    6

    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.

  • Step 
    7

    To make bunny butt, frost 1 whole cookie slice and 2 bunny feet. 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.

Nutrition

160 Calories
7g Total Fat
1g Protein
25g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
160
Calories from Fat
60
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;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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