Bunny Butt cookies

Bunny Butt Cookies

Prep Time: 30 Min.
Total Time:1 Hr.
Servings: 22

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These easy cookies are perfect for little helpers who can help add marshmallows and candy sprinkles to create the adorable bunny butts.

Ingredients

  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • ¼ cup all-purpose flour
  • 1 container (12 oz) fluffy white whipped ready-to-spread frosting
  • Pink gel food color, if desired
  • 22 miniature marshmallows
  • Assorted size candy sprinkles

Nutrition

1 Cookie Calories 160 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2g, Trans Fat 2g); Cholesterol 0mg; Sodium 85mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 0g); Protein 1g
% Daily Value: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 0%;
Exchanges: 1 Starch, 1/2 Other Carbohydrate, 1 1/2 Fat
Carbohydrate Choice: 1.5

Preparation

  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.)
  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.

Recipe 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.