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Bunny Bum Cookies Recipe

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Bunny Bum Cookies

Quick! Get him, before he gets away!

Those bunnies sure are quick, and I am commemorating them with these oh-so-adorable Bunny Bum Cookies. It’s amazing what you could do with sugar cookies and a little bit of fondant. I am totally in the Easter-spirit right now and I couldn’t help but make these cuties!

My kids were all about the Easter bunny when they were young. They surely would have appreciated my Bunny Bum Cookies then and you know what? They still love them now! When my daughter arrived back from school and spotted these in the kitchen, she was ecstatic!

What’s your favorite part about Easter?

Table of Contents

Ingredients:

Bunny Bum Cookies

For the cookies:
1 stick butter, softened
1/2 cup granulated sugar
1 large egg, room temperature
1.5 cups all-purpose flour, extra for rolling
0.5 tsp baking powder
Pinch of salt

For decorating:

7-8 oz. white fondant

3 oz. pink fondant

A small bowl of water + paintbrush

For the buttercream:

1 stick butter, softened

2 cups icing sugar

3-4 tbsp milk

Yields: 12 cookies

Directions:

Start by making your cookies. Line a baking sheet with parchment paper and set aside.

Using an electric mixer, beat together butter, sugar, and egg until creamy. Add dry ingredients and mix until a dough forms.

Wrap the cookie dough in plastic wrap and refrigerate for 30 minutes.

Once the cookie dough has chilled, preheat oven to 350 degrees F.

Remove the dough from the fridge and place on a floured surface. Cover a rolling pin with flour and roll the cookie dough so that it’s about ¼ of an inch thick.

Bunny Bum Cookies

Using a cookie cutter about 2 inches in diameter, cut out 12 circles and place on your lined baking sheet, about an inch or two apart.

Bake for 10 to 12 minutes or until the edges are a light brown. Allow to cool completely before decorating. If you have any remaining cookie dough, keep it in the freezer wrapped for later use.

Bunny Bum Cookies

To make your fondant pieces, start by forming 24 spheres about 1 inch in size.

Flatten each sphere and then pinch it slightly at the top – it will resemble an egg.

Roll out 72 tiny spheres from your pink fondant. Then, roll out another 24 pink spheres, about ¼ of an inch in size.

Bunny Bum Cookies

Brush some water on the surface of your white fondant and assemble the pink pieces on top. The larger pink circle goes towards the top of your white fondant piece and then the three smaller pieces just beneath it. Repeat for every single piece and set aside.

Roll out 12 ½ inch spheres with the remainder of your white fondant. These will act as the bunny’s cottontail.

Bunny Bum Cookies

To make the buttercream, beat together softened butter, confectioners’ sugar and milk with an electric mixer. Start on medium speed then increase it to high.

Once the buttercream is smooth and forms semi-stiff peaks, it is ready.

Bunny Bum Cookies

Use an offset spatula to cover each cookie with buttercream.

Bunny Bum Cookies

Assemble your cookies with one fondant “cotton tail” and a pair of “bunny feet” each. Enjoy!

Yield: 12

Bunny Bum Cookies

Bunny Bum Cookies

Those bunnies sure are quick, and I am commemorating them with these oh-so-adorable Bunny Bum Cookies. It’s amazing what you could do with sugar cookies and a little bit of fondant. I am totally in the Easter-spirit right now and I couldn’t help but make these cuties!

Prep Time 35 minutes
Cook Time 10 minutes
Inactive Time 10 minutes
Total Time 55 minutes

Ingredients

  • For the cookies:
  • 1 stick butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1.5 cups all-purpose flour, extra for rolling
  • 0.5 tsp baking powder
  • Pinch of salt
  • For decorating:
  • 7-8 oz. white fondant
  • 3 oz. pink fondant
  • Small bowl of water + paintbrush
  • For the buttercream:
  • 1 stick butter, softened
  • 2 cups icing sugar
  • 3-4 tbsp milk

Instructions

  1. Start by making your cookies. Line a baking sheet with parchment paper and set aside.
  2. Using an electric mixer, beat together butter, sugar and egg until creamy. Add dry ingredients and mix until a dough forms.
  3. Wrap the cookie dough in plastic wrap and refrigerate for 30 minutes.
  4. Once the cookie dough has chilled, preheat oven to 350 degrees F.
  5. Remove the dough from the fridge and place on a floured surface. Cover a rolling pin with flour and roll the cookie dough so that it’s about ¼ of an inch thick.
  6. Using a cookie cutter about 2 inches in diameter, cut out 12 circles and place on your lined baking sheet, about an inch or two apart.
  7. Bake for 10 to 12 minutes or until the edges are a light brown. Allow to cool completely before decorating. If you have any remaining cookie dough, keep it in the freezer wrapped for later use.
  8. To make your fondant pieces, start by forming 24 spheres about 1 inch in size.
  9. Flatten each sphere and then pinch it slightly at the top – it will resemble an egg.
  10. Roll out 72 tiny spheres from your pink fondant. Then, roll out another 24 pink spheres, about ¼ of an inch in size.
  11. Brush some water on the surface of your white fondant and assemble the pink pieces on top. The larger pink circle goes towards the top of your white fondant piece and then the three smaller pieces just beneath it. Repeat for every single piece and set aside.
  12. Roll out 12 ½ inch spheres with the remainder of your white fondant. These will act as the bunny’s cotton tail.
  13. To make the buttercream, beat together softened butter, confectioners’ sugar and milk with an electric mixer. Start on medium speed then increase it to high.
  14. Once the buttercream is smooth and forms semi-stiff peaks, it is ready.
  15. Use an offset spatula to cover each cookie with buttercream.
  16. Assemble your cookies with one fondant “cotton tail” and a pair of “bunny feet” each. Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 829Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 57mgSodium: 183mgCarbohydrates: 169gFiber: 0gSugar: 150gProtein: 3g

Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.

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