Bunny Butt Cookies
No ifs, ands, or butts about it, this is one adorable Easter treat!
- 1 pkg (17.5 oz/510 g) sugar cookie mix
- 1/3 cup (75 mL) flour
- 1 can (16 oz/450 g) white frosting
- red food coloring
- coconut flakes (optional)
Mix sugar cookie mix with flour in the Classic Batter Bowl and refrigerate (covered with plastic wrap) for 30 minutes before rolling out with the Baker’s Roller®. Cut out the body with a 2½" cookie cutter, the feet with a 1½" cookie cutter (shape into ovals) and the tail with the Corer. Bake per package directions and allow to cool.
Frost and decorate as shown (use pink-tinted frosting in the Easy Accent Decorator with writing tip for the feet detail, and sprinkle coconut flakes on the tail), then assemble.