Bunny Butt Cookies

In Dessert, Easter, Holiday, Recipes by Jamie Vos0 Comments

Bunny Butt Cookies

These cute bunny butt cookies are sure to become a Easter favorite.

Pillsbury

Ingredients

 

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
1/3 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
 

Steps

  • 1Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed.
  • 2Reshape dough into 9×1 1/2-inch log.
  • 3Wrap 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.
  • 4Bake 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.
  • 5In 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.
  • 6To 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.

 

Bunny Butt Cookies
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Ingredients
  1. 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
  2. 1/3 cup all-purpose flour
  3. 1 container (12 oz) fluffy white whipped ready-to-spread frosting
  4. Pink gel food color, if desired
  5. 22 miniature marshmallows
  6. Assorted size candy sprinkles
Instructions
  1. 1
  2. Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed.
  3. 2
  4. Reshape dough into 9x1 1/2-inch log.
  5. 3
  6. 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.
  7. 4
  8. 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.
  9. 5
  10. 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.
  11. 6
  12. 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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