Bunny Butt Cookies Recipes

BUNNY BUTT SNICKERDOODLE COOKIES

Steps:

• Add the cookie dough to a medium bowl, then fold in the flour and 1/2 teaspoon of the cinnamon until well combined. Refrigerate until cold, about 10 minutes.
• Set aside 1/3 cup (about 1.6 ounces) of the dough for the tails. Cut the remaining dough into 8 equal pieces (about 1.8 ounces each). Roll each piece into a 9-inch-long rope, pressing a little harder on the ends to make them pointy (these will become the ears). Gather both ends of a rope and loosely twist the rope twice in the middle to create the bunny body, leaving an open loop at the bottom (the tail will go here) and separating the pointed ends at the top to look like ears. Transfer to an ungreased rimmed baking sheet and repeat with the remaining 7 ropes.
• Preheat the oven to 350 degrees F.
• Divide the reserved dough into 8 equal pieces (about 0.2 ounces each). Roll each piece into a ball and place into the loop of the bunny body. Freeze until very cold, about 20 minutes. Bake until the cookies are set and just turning golden on the bottoms, about 16 minutes. Transfer the bunnies to a wire rack to cool slightly.
• Meanwhile, mix the confectioners' sugar, cream cheese and milk in a medium bowl until smooth. Mix the granulated sugar and the remaining 1/2 teaspoon cinnamon in a small bowl. While the bunnies are still warm, brush all over with some of the cream-cheese glaze and sprinkle with the cinnamon-sugar. Brush the tails with a little more glaze, then decorate with sprinkles. Let the bunnies cool completely, about 30 minutes. Serve any remaining glaze on the side for dipping.

BUNNY-BUTT COOKIES

Steps:

• Heat oven to 375°F.
• Combine flour, dry pudding mix, baking soda and salt. Beat 3/4 cup butter and brown sugar in large bowl with mixer until light and fluffy. Blend in egg, then vanilla. Gradually add flour mixture, beating well after each addition.
• Roll dough into 24 balls, each about 1-1/2 inches in diameter. Place, 2 inches apart, on baking sheets; flatten with bottom of cup.
• Bake 10 to 12 min. or until lightly browned. Cool on baking sheet 3 min. Remove to wire racks; cool completely.
• Beat cream cheese, remaining butter, powdered sugar and milk with mixer until blended. Reserve 2 Tbsp. cream cheese frosting; spread remaining frosting onto cookies. Mix reserved frosting and food coloring until blended.
• Use kitchen shears to cut each large marshmallow crosswise into 4 pieces. Top cookies with marshmallows as shown in photo. Spoon tinted frosting into small resealable plastic bag; cut small piece off one bottom corner of bag. Use to decorate marshmallow pieces as shown.