Candy Cottontail Cookies
- 25m Prep Time
- 10m Cook Time
- 2h Ready In
Sugar cookies are transformed into adorable bunny-butt treats with pink frosting, marshmallow tails, and candy paw pads. A fun project for kids.
Ingredients
- 1 Classic Sugar Cookie Dough
- 1 Vanilla Buttercream
- Pink gel food coloring
- 12 mini marshmallows
- 24 pink M&M's
- 72 candy-coated sunflower seeds
Nutrition (per serving, estimated)
Estimated based off 2 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 705 mg
- Iron: 34.7 mg
- Magnesium: 1029 mg
- Phosphorus: 9231 mg
- Potassium: 3916 mg
- Zinc: 42.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 Classic Sugar Cookie Dough
- 1 Vanilla Buttercream
- Pink gel food coloring
- 12 mini marshmallows
- 24 pink M&M's
- 72 candy-coated sunflower seeds
Let's Cook
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Step 1.
Prepare the Classic Sugar Cookie Dough according to the recipe instructions. On a floured surface, roll out the dough and use a floured 3-inch round cookie cutter to cut out shapes for the bunny body, and a floured 1-inch oval cutter to cut out shapes for the feet. Bake as directed and let the cookies cool completely before decorating.
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Step 2.
While the cookies cool, prepare the Vanilla Buttercream according to the recipe. Divide the buttercream evenly between two bowls. Tint one portion with pink gel food coloring until you reach the desired shade; leave the other portion white.
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Step 3.
To decorate, spread the white buttercream onto the cooled oval cookies (feet) and the pink buttercream onto the cooled round cookies (body). Press one oval cookie into the edge of each round cookie to form the bunny's bottom, with the frosting sides facing up. Then press a mini marshmallow into the center of the pink frosting on the round cookie for the tail.
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Step 4.
Place two pink M&M's in the middle of each oval cookie (feet) for the paw pads. Arrange three candy-coated sunflower seeds on the edge of each oval cookie for the toes. Let the cookies set at room temperature until the frosting is firm, about 2 hours.