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Bunny Butt Sprinkle Cookies will add a cute flair to any spring celebrations!
Using royal icing and sprinkles, these yummy cookies are sure to be a hit! These would be adorable at any Easter or spring party. Wrap some up in some pretty packaging and surprise your friends! The bunny butt sprinkle cookies will definitely put a smile on their face.
Bunny Butt Sprinkle Cookies
Yield 24 cookies
These adorable, whimsical cookies will definitely be a hit at any spring celebration!
Ingredients
- 1 C unsalted sweet cream butter
- 1 1/2 C powder sugar
- 2 tsp vanilla extract
- 1 large egg
- 2 1/2 C flour
- 1tsp cream of tartar
- 1 tsp baking soda
- 1 bunny cookie cutter
- 1 container of spring sprinkles
- 1 cookie sheet (fitted with parchment paper)
Royal icing
- 3 egg whites
- 1 tsp cream of tartar
- 1 tsp vanilla
- 4 C powder sugar
- 2 disposable piping bag fitted with a number 2 tip
- 1 squeeze bottle
- pink food coloring
Instructions
- Preheat oven to 350 degrees
- Using a standing mixer, cream together the butter, powder sugar, vanilla and egg together until creamy and combined.
- In a large bowl, mix together the flour, cream of tartar and baking soda
- Gradually mix in the flour mixture into the wet ingredients until combined and a dough forms
- Once the dough is formed, sprinkle about 3 tablespoons of flour onto a cutting board and place the dough onto the cutting board.
- Sprinkle some flour onto the cookie dough and roll out the dough to about 2 inches thick
- Cut out your cookies and place onto the cookie sheet
- Bake your cookies for about 8-10 minutes
- Let them cool completely
Royal icing directions
- Using a standing mixer, mix together the egg whites, powder sugar, vanilla and cream of tartar until combined
- If your royal icing mixture looks like a yellow soup, add in another cup of powder sugar (max 2 cups) until your icing starts to thicken
- Continue to mix until white and stiff with peaks. About 5-7 minutes
- Scoop some icing into a bowl and add in your pink food coloring and mix until combined
- Scoop into a piping bag and place into the fridge to use later
- Scoop some white icing into the piping bag
- Add in 3 tbsp of water into the remaining icing and mix until combined
- Pour the icing into the squeeze bottle
- Once the cookies are completely cooled, take your piping bag and outline the edge of the bunny
- Fill in with the squeeze bottle
- Let cookies dry overnight
- Once the cookies are completely dry, pour your sprinkles onto a plate
- Pipe a thick line of icing around the edge of the cookie
- Dip the cookie into the sprinkles
- Place onto the cookie sheet and pipe a pink dot for the tail
- Let completely dry before enjoying!
Courses dessert
Cuisine cookies
