Bunny Butt Cookie Cake

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Bring big smiles to the Easter Brunch table with this whimsical Bunny Butt Cookie Cake. Not only is it cute, but super easy to make.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: cake, cookies, Easter, Family Favorite

Servings:

Calories: 667kcal

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.