Beautiful Bunny Butt Cookies are the ultimate Easter cookie! Sugar cookies with the prettiest bunny butts on top are easy to create due to cake mix, marshmallows, and shredded coconut.
Ingredients
The oven should be preheated to 350 degrees Fahrenheit. In a separate bowl, prepare two cookie sheets by lining them with parchment paper.
Put the dry cake mix, eggs, and oil in a mixing bowl. If you have an electric mixer, you can use the paddle tool on a stand mixer. Beat until everything is well mixed.
To put the cookie batter onto the prepared cookie sheets, use a cookie scoop of medium size. There should be twelve cookies on each sheet.
Bake for eight to ten minutes, or until the edges have become firm and have begun to develop a light golden brown colour.
After taking the cookies out of the oven, let them cool for 15 minutes on the baking sheet before moving them to a cooling rack to cool all the way down.
Beat butter with a hand or stand mixer in a medium bowl until light and fluffy.Beat in powdered sugar, vanilla, and 1 tablespoon milk until smooth.
Add milk, 1-2 teaspoons at a time, until the frosting is spreadable but holds its shape. Cut the large marshmallows in half crosswise to make bunny feet and set aside.
Layer icing on totally cooled cookies. To make bunny fur, immediately dip the frosted biscuit into shredded coconut. To make the tail, spread a little of the leftover frosting on the bottom of the little marshmallow and insert it in the coconut-covered biscuit.
Create bunny feet by applying a little quantity of frosting to the cut side of large marshmallows and sticking them side by side to the cookie bottom.
Follow the package instructions to melt pink candy. Put melted candy melts in a piping bag or sandwich-sized Ziploc bag and cut the bottom corner. Pipe an oval shape in the middle of each marshmallow foot to make a bunny foot pad.
To make bunny toes, pipe three tiny dots below each oval.Let the frosting set at room temperature for 30 minutes before serving the cookies.
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