Cute Easter Bunny Cookies that are easy to make and so adorable – perfect for celebrating Easter or the spring season!
After making my reindeer cookies last Christmas, I decided I could figure out a way to make Bunny Cookies for Easter too. Thus these Easter bunny cookies were born.
These cookies are so simple to make, and they turn out so adorable! I started with a cake mix cookie base, but your favorite sugar cookie recipe would do too. Top it with a store bought or a homemade white frosting, some sliced up marshmallows covered in sprinkles, candy eyes, nilla wafers and a cute button sixlet (or m&m) nose.
To make the bunny ears you’ll cut a large marshmallow in half diagonally. Stick each middle into pink sanding sugar and because its nice and gooey in the middle the sugar will stick. I also snipped a little off of each corner of the marshmallow pieces (perpendicular to the diagonal cut) to make the marshmallows a little flatter so they’ll stick to the cookie easier.
So basically you’ll decorate each cookie with white frosting. Stick the mini Nilla Wafers on the bottom half, using frosting stick a pink m&m or sixlet onto the top of the Nilla Wafer to make the bunny nose. Stick two candy eyes above the nose and stick two ears on the top and voila.
- 1 box yellow or white cake mix
- 2 large eggs
- ⅓ cup vegetable oil
- 1 can white frosting (or 1-2 cups homemade vanilla frosting)
- 24-28 mini Nilla Wafers
- 24-28 pink m&ms or sizlets
- 1 package candy eyes
- 24-28 large marshmallows
- pink sanding sugar
- Preheat your oven to 350 degrees.
- In a medium sized bowl combine your cake mix, eggs and vegetable oil and stir together to make a thick cookie batter.
- Scoop 1½ - 2 TBS of dough and roll into a ball. Repeat with additional dough.
- Place 12 cookies onto a cookie sheet lined with parchment paper or a silicone liner.
- Bake cookies for about 8 minutes until the tops start to get crinkly.
- Remove from oven and allow to cool for 2 minutes on baking sheet.
- Transfer to cooling rack to cool completely.
- Spread frosting over the top of a cookie.
- Place one nilla wafer onto the bottom half of cookie.
- Place two candy eyes above the nilla wafer.
- Attach one sixlet to each Nilla wafer using frosting.
- Cut each marshmallow in half diagonally. Dip the middles of each marshmallow into the sanding sugar. Cut the back off of each marshmallow half to make them thinner.
- Stick two marshmallows onto each cookie to make ears.
- Allow frosting to set and serve!