Bunny Butt Cookies always seem to appear in my kitchen right when Easter preparations shift from planning meals to creating memories. One afternoon before the holiday, my husband cleared the dining table while my grandchildren gathered their chairs close, each one eager to claim a role.
The radio played softly in the background, and the counter slowly filled with bowls of sprinkles in gentle pastel shades. A plate of plain round cookies waited patiently, ready to be transformed. The youngest kept asking which cookie would get the fluffiest tail, while the older ones debated foot placement like tiny designers.
Bunny Butt Cookies tend to turn decorating into an event rather than a task. Pink frosting ends up on fingertips, and marshmallows mysteriously disappear before they ever reach a cookie. Someone always insists on making one cookie look a little different, just to see what happens. The kitchen takes on a lively rhythm, shaped by laughter, instructions repeated twice, and the occasional reminder to slow down. These moments stretch easily, without clocks or schedules.
Bunny Butt Cookies usually finish their time on the counter lined up in neat rows, each one with its own small personality. Sliding the tray into the refrigerator brings a quiet pause, as if the cookies are waiting for their moment to shine. Preparing them becomes part of the Easter lead up, adding something lighthearted and shared to the days before family gathers.
Short Description
Bunny Butt Cookies are festive Easter treats made with frosted cookies, marshmallow bunny feet, and colorful sanding sugar. A playful no bake dessert perfect for decorating with kids.
Key Ingredients
- 12 round cookies
- 1 cup white frosting
- ½ cup pink frosting
- 6 regular size marshmallows
- 12 mini marshmallows
- ½ cup sanding sugar sprinkles
Tools Needed
- Small plates
- Frosting bag or zip top bag
- Scissors
- Spoon or small spatula
- Refrigerator safe container
Cooking Instructions
Step 1: Frost the Cookies
Spread a thin, even layer of white frosting over the top of each cookie. Cover the surface completely so the sprinkles will stick well.
Step 2: Add the Sprinkles
Pour different colors of sanding sugar onto separate small plates. Press the frosted side of each cookie gently into the sprinkles until evenly coated. Set aside.
Step 3: Prepare the Pink Frosting
Place the pink frosting into a frosting bag or into the corner of a zip top bag. Cut a small opening at the tip for piping details.
Step 4: Cut the Marshmallows
Cut the regular size marshmallows in half crosswise. Each half will form a pair of bunny feet.
Step 5: Create the Bunny Feet
Pipe small pink pads onto the flat, non sticky side of each marshmallow half to resemble bunny feet. Allow them to rest briefly so the frosting sets slightly.
Step 6: Attach the Feet
Add a small dot of pink frosting to the sticky side of each marshmallow half. Press the marshmallow feet onto the frosted cookie with gentle pressure.
Step 7: Add the Bunny Tail
Pipe a small dot of pink frosting onto the bottom of a mini marshmallow. Press it into the center of the cookie above the feet to create the tail.
Step 8: Chill the Cookies
Place the finished cookies in the refrigerator, covered with plastic wrap, for at least 30 minutes to help everything set.
Why You’ll Love This Recipe
No baking required
Perfect for Easter activities with children
Simple ingredients and easy assembly
Bright colors and playful design
Easy to prepare ahead
Mistakes to Avoid & Solutions
Using too much frosting
Excess frosting can cause decorations to slide.
Solution: Use a thin, even layer for better control.
Waiting too long to assemble
Frosting can firm up and prevent sticking.
Solution: Work in small batches and assemble promptly.
Pressing too hard on marshmallows
Too much pressure can flatten the feet.
Solution: Press gently and allow frosting to act as the adhesive.
Storing uncovered
Cookies can dry out or absorb odors.
Solution: Always cover tightly when refrigerating.
Serving and Pairing Suggestions
Arrange on a pastel platter
Serve alongside fruit and light desserts
Use as a centerpiece for Easter dessert tables
Include in Easter baskets
Serve chilled for best structure
Storage and Reheating Tips
Store in the refrigerator covered for up to 3 days
Layer with parchment if stacking
Do not freeze, as marshmallows may change texture
Serve directly from the refrigerator
No reheating required
FAQs
1. Can I use homemade cookies instead of store bought?
Yes, use fully cooled round sugar cookies.
2. What frosting works best?
Thick buttercream or canned frosting holds decorations well.
3. Can these be made a day ahead?
Yes, store covered in the refrigerator overnight.
4. Can I change the sprinkle colors?
Yes, any pastel or themed colors work well.
5. Are these safe for young children to help make?
Yes, with supervision during cutting steps.
Tips & Tricks
Use kitchen scissors for clean marshmallow cuts
Keep paper towels nearby for sticky fingers
Let children decorate one cookie at a time
Recipe Variations
Chocolate Bunny Butt Cookies
Use chocolate cookies and chocolate frosting for a darker base.
Coconut Bunny Cookies
Roll the frosted cookies in shredded coconut instead of sanding sugar.
Mini Bunny Cookies
Use smaller cookies and mini marshmallows for bite size treats.
Final Thoughts
Bunny Butt Cookies add a playful note to the kitchen as Easter approaches. Decorating them naturally draws everyone closer, sparking conversation and encouraging small creative decisions that give each cookie its own character. Seeing the tray fill up brings a welcome pause amid the usual holiday preparations.
Bunny Butt Cookies often turn into part of the moment rather than just something to serve later. Placing them on the table signals a chance to linger and enjoy the company around it. Preparing them follows a familiar pattern in my kitchen, shaped by shared time, easy laughter, and the pleasure of making something cheerful together.
Bunny Butt Cookies
Ingredients
- 12 round cookies
- 1 cup white frosting
- ½ cup pink frosting
- 6 regular size marshmallows
- 12 mini marshmallows
- ½ cup sanding sugar sprinkles
Instructions
- Spread a thin, even layer of white frosting over each cookie.
- Press the frosted side of the cookies into sanding sugar until fully coated.
- Transfer pink frosting to a piping bag and cut a small tip.
- Cut marshmallows in half crosswise.
- Pipe pink pads onto the flat side of each marshmallow half.
- Add a small dot of frosting to the sticky side and attach the marshmallow feet to the cookie.
- Pipe frosting onto a mini marshmallow and press it above the feet to form the tail.
- Refrigerate the cookies for at least 30 minutes to set.
