Bunny Butt Cookie Cake
As you all know, I love holidays. All holidays, the entire year round. I just go crazy coming up with special themed recipes, especially desserts. Spooky Ghost Cupcakes for Halloween, Santa Hat Rice Krispie Treats for Christmas, a Jello Firecracker Dessert for the Fourth of July – I’ve done it all.
But I’ve never managed to come up with something equally cute for Easter. Sure, I have Easter desserts, but they’re mostly just variants on carrot cake and Bunny Bait. I’ve never had an Easter dessert that was really whimsical and fun.
Until now. Because if this Bunny Butt Cookie Cake isn’t fun and whimsical, I don’t know what is. Just look at it: the Easter bunny’s furry butt sticking out of his hole, with two big feet and a fluffy little white tail in the middle. How hilarious is that?
Complicated as it looks, this cookie cake isn’t hard to make. It’s basically just three ginormous sugar cookies, one for the body and two for the feet. Decorate it with white and pink buttercream frosting and some shredded coconut, and presto: a giant cookie bunny, tail end up. The egg hunt may be just for the kids, but this Easter bunny treat is for everyone.
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Bunny Butt Cookie Cake
- Preheat the oven to 350°F. Spray a 12-inch pizza pan and a sheet pan with non-stick spray.
- Cut the cookie dough into twelve equal slices.
- Take eight slices and press them into a circle leaving about an inch around the edge of the pan.
- Press two cookie dough slices together and roll it into a ball; press this down on the sheet pan in an oval shape. Repeat this with the remaining two pieces of dough.
- Bake the cookies until the edges are golden brown, about 12-14 minutes. Allow the cookies to cool completely.
- In the bowl of your mixer, beat the butter over low speed and slowly start adding in the powder sugar until it’s all incorporated.
- Add the milk and vanilla extract to the buttercream, allow it to mix for 3-4 minutes until light and fluffy.
- Scoop about 1/3 cup of the buttercream and stir in a few drops of the pink food coloring. Place the buttercream into a piping bag with a straight piping tip.
- Spread the white buttercream over the tops of all the cookies. Place the oval cookies onto the bottom of the large round cookie. Place the remaining buttercream into a piping bag with a large star tip.
- Sprinkle the coconut over the buttercream on the bunny’s body and pipe a swirl of buttercream just above the feet for the bunny’s tail.
- With the pink buttercream, pipe a large oval on the top half of each oval cookie. Then pipe three circles on the bottom half of the oval cookies.
FAQs
How thin do I spread the cookie dough for the bunny’s feet?
- You will want them to be the same thickness as the body, so about ¼ inch.
I don’t have whole milk. Can I use something else?
- If you don’t have whole milk, you can use whatever milk you have on hand or even use water. I just recommend the whole milk because it has more flavor.
My oval cookies spread so much they don’t look like ovals anymore; what can I do?
- You can take a paring knife and cut the cookies back into an oval shape.
Can this be made with canned frosting instead of homemade?
- Yes, if you’re trying to speed this recipe up, you can use canned frosting for this. You’ll need about one container of frosting.
Is there something that can be used in place of the coconut?
- If you’re not a fan of coconut, you can use white sprinkles instead.
More Easter Recipes we LOVE!
Bunny Butt Cookie Cake
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Ingredients
- 16.5 oz tube sugar cookie dough
- 1 ¼ cups unsalted butter room temperature
- 5 cups confectioners sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- Pink food coloring
- ½ cup shredded coconut
Instructions
- Preheat the oven to 350°F. Spray a 12-inch pizza pan and a sheet pan with non-stick spray.
- Cut the cookie dough into twelve equal slices.
- Take eight slices and press them into a circle leaving about an inch around the edge of the pan.
- Press two cookie dough slices together and roll it into a ball; press this down on the sheet pan in an oval shape. Repeat this with the remaining two pieces of dough.
- Bake the cookies until the edges are golden brown, about 12-14 minutes. Allow the cookies to cool completely.
- In the bowl of your mixer, beat the butter over low speed and slowly start adding in the powder sugar until it's all incorporated.
- Add the milk and vanilla extract to the buttercream, allow it to mix for 3-4 minutes until light and fluffy.
- Scoop about 1/3 cup of the buttercream and stir in a few drops of the pink food coloring. Place the buttercream into a piping bag with a straight piping tip.
- Spread the white buttercream over the tops of all the cookies. Place the oval cookies onto the bottom of the large round cookie. Sprinkle the coconut over the buttercream on the bunny's body.
- Place the remaining buttercream into a piping bag with a large star tip. Pipe a swirl of buttercream just above the feet for the bunny's tail.
- With the pink buttercream, pipe a large oval on the top half of each oval cookie. Then pipe three circles on the bottom half of the oval cookies.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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