Bunny Butt Cookies

Hey there! If you’re looking for a fun, easy Easter treat, these Bunny Butt Cookies are it. They’re perfect for kids to help decorate and look adorable on any holiday platter. Whether you bake your own round cookies or grab some ready-made ones from the store, adding a thin coat of frosting, a dash of pastel sanding sugar, and those little marshmallow paws and tails will make your ordinary cookies transform into playful Easter bunnies.

In this post, I’m walking you through all the steps, showing you photos and sharing tips for decorating with frosting, cutting marshmallows, and swapping out flavors or toppings if you want. Plus, I’ll cover storing and making these ahead of time, along with answers to some FAQs. You don’t need any fancy baking know-how — just a little frosting, some scissors, and lots of creativity to make these charmers!

• Quick ingredient list with easy store-bought shortcuts
• Step-by-step decorating instructions with helpful photos
• Simple tips for piping, cutting marshmallows, and fun kid-friendly tasks
• Ideas for flavor swaps, dietary substitutions, and storage advice

Quick, Kid-Friendly Decorating Fun

These Bunny Butt Cookies are perfect for a quick, fun Easter activity the whole family can enjoy. Use any round cookies you like — homemade or store-bought — and you’re set for a fast project. If you’re baking from scratch, a sturdy base like these classic sugar cookies works well. Kids love the hands-on part: pressing the cookies into sanding sugar, trimming marshmallows, and piping frosting little bunny feet. Plus, they look absolutely darling on the holiday table. You can easily customize colors, sprinkles, and decorations to fit your Easter theme or school party. For another easy, no-bake decorating project, try Easter Egg Oreo Cookie Balls.

Ingredients and Equipment

• Round cookies (sugar cookies, butter cookies, or store-bought round cookies)
• White and pink frosting (or tint white frosting with pink food coloring)
• Regular-size marshmallows (for bunny feet; cut in half)
• Mini marshmallows (for fluffy bunny tails)
• Pastel sanding sugar (sanding sugar sprinkles)

Bake, Frost, and Decorate

1. Spread a thin, even layer of white frosting on top of each cookie.
2. Pour different colors of sanding sugar onto separate small plates.
3. Press the frosted side of each cookie into the pastel sanding sugar to coat the frosting with sprinkles.

4. Place the sprinkled cookies on parchment paper or a lined baking sheet for the next steps.

   

5. Transfer pink frosting to a piping bag or into the corner of a zip-top bag and snip a small corner to make a tip.
6. Cut regular marshmallows in half with clean kitchen scissors.
7. Pipe little bunny feet onto the flat, non-sticky side of each marshmallow half using the pink frosting.

8. Add a small dot of pink frosting to the sticky side of each marshmallow half to act as glue.

   
9. Press the marshmallow halves onto the bottom edge of each frosted cookie to form bunny feet.
10. Dab a small amount of pink frosting on the bottom of a mini marshmallow.

11. Press the mini marshmallow onto the center back of each cookie to create the bunny tail.

    

Pro Tips for Flawless Decorating

• Grab a zip-top bag and snip a small corner off to make a quick and easy disposable piping bag — start small and cut bigger if you need to. It also works well for piping buttercream on Christmas cream cheese sugar cookies.
• Use clean kitchen scissors to cut marshmallows; if you chill them a bit first, your cuts will be cleaner and easier.
• Spread a thin and even coat of white frosting before dipping in sanding sugar so your cookies don’t get soggy.
• Give the cookies a gentle press into the sanding sugar so it sticks nicely without smooshing the frosting too much.
• Use just a tiny dab of pink frosting as glue for the marshmallow feet and tails — too much frosting makes things slippery and messy.
• Work over parchment paper or a lined baking sheet to keep everything tidy and make cleanup a breeze — the same trick that keeps sprinkles contained when making Easter Bunny Bark.
• Keep an eye on little ones when using scissors, and be mindful that mini marshmallows can be a choking hazard for toddlers.

Flavor Swaps and Topping Ideas

• Change up the cookie base! Gingerbread (try Gingerbread Latte Cookies) or chocolate cookies work wonderfully if you want something different than sugar cookies.
• Try mixing up your sprinkles with nonpareils, edible glitter, or different colored sanding sugars to switch up the look.
• Switch the marshmallow tails for mini candy-coated chocolates, jelly beans, or candy dots for a different texture or color.
• Need to accommodate dietary needs? Gluten-free cut-out cookies and vegan frostings or marshmallows are perfect swaps here.
• Feel like a color theme? Use yellow or blue frosting instead of pink to match other springtime or holiday celebrations.

Storage and Make-Ahead Tips

Keep your decorated cookies fresh by storing them in an airtight container in the fridge. You can stack them if you place parchment paper between layers to avoid smudging. Best to enjoy these within 2 to 3 days – marshmallows get chewier the longer they sit.

If you want to make this all ahead, bake your cookies first and freeze them undecorated in sealed freezer bags or containers for up to 3 months. When ready to decorate, thaw the cookies and add marshmallow feet and tails for the freshest look. If you freeze decorated cookies, freeze them in a single layer on a sheet until firm, then store in an airtight container with parchment paper between layers. Try to eat frozen decorated cookies within about a month. Always thaw in the fridge and bring to room temperature before serving for the best taste. Planning a bigger Easter dessert spread? Browse our Easter Cookies collection for more festive treats you can prep ahead.

Common Questions Answered

• Can I make these ahead of time? Absolutely! Bake cookies ahead and keep them frozen or refrigerated. For the fluffiest marshmallow feet and tails, add those right before serving.
• Are store-bought cookies okay? Yes! Store-bought round sugar or butter cookies work great and save a bunch of time.
• How do I keep the marshmallow decorations from falling off? Use just a little frosting as glue, then chill the cookies in the fridge for about 10–20 minutes to let everything set nicely.
• Can kids help make these? Definitely. Kids can spread frosting, dip cookies into sprinkles, and place marshmallows. Just supervise the marshmallow cutting and use of scissors. For another hands-on, kid-friendly Easter project, try our Easter Birds Nest Cookies recipe.
• What if I don’t have sanding sugar? Try alternatives like nonpareils, coarse sprinkles, or colored sugar crystals. Just keep in mind these might affect texture and how well things stick.