These Bunny Butt Cookies are a cute addition to any spring or Easter party. They're as much fun to make as they are to eat, with a delicious buttery cookie base and cute bunny decorations!
Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/2 teaspoon salt. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 2 teaspoons vanilla extract. Pink food coloring. 24 mini marshmallows. 48 small round white candies for bunny tails. 48 mini chocolate chips for bunny feet.
Instructions: In a bowl, whisk together flour, baking powder, and salt. In a separate bowl, cream together softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Divide the dough in half. Add pink food coloring to one half and knead until the color is evenly distributed. Wrap both halves of dough in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Take a small amount of pink dough and roll it into a ball for the bunny's body. Place it on the baking sheet. Flatten the ball slightly and attach a mini marshmallow in the center for the tail. Use white dough to shape bunny feet and place them at the bottom of the body. Add two small round white candies near the top of the body for the bunny's tail and press in two mini chocolate chips above the feet for the bunny's feet. Repeat the process for the desired number of bunny butt cookies, spacing them on the baking sheet. Bake for 10-12 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, your adorable bunny butt cookies are ready to enjoy!
Prep Time: 30 minutes
Cook Time: 10-12
Mrs. Cadys Classroom
