These Easter Bunny Cookies are such an easy and cute cookie! They’re perfect for celebrating spring or Easter.
After making a couple other cute animal cookies, I decided I could figure out a way to make Bunny Cookies too, and thus these Easter bunny cookies were created. You’ll also love our Bear Cookies, and Reindeer Cookies.
These cookies are so simple to make, because the cookie base starts with a cake mix cookie base! Top the cookies with store bought vanilla frosting, or a homemade buttercream frosting, decorated with some candy eyes, marshmallows covered in sprinkles for ears, and a cute button sixlet nose, and sprinkles for whiskers.
They are soft and thick cookies, that are not only adorable, but also delicious. So fun to enjoy during the spring season, for an Easter dessert, potluck, or just for fun!
Ingredients needed to make Easter Bunny Cookies:
- box white cake mix – you can substitute yellow cake mix too
- vegetable oil
- vanilla frosting
- pink sixlets – you can substitute pink m&ms too
- large marshmallows
- pink sparkling sugar
- pink jimmie sprinkles – you can substitute brown jimmies too
How to make Bunny Cookies?
Combine your cake mix, eggs, and vegetable oil in a large bowl and stir them together with a rubber spatula until they are totally combined.
Scoop about the dough into balls, each about 1 to 1.5 TBS in size, and roll them into smooth balls. Place them onto a greased, or lined baking sheet.
Bake the cookies until the sides are lightly golden, and the tops start to get crinkle. Let them cool on the pan for 5 minutes, then let them cool completely on a cooling rack.
While they are cooling, cut your large marshmallows in half diagonally, from one corner to the next. Dip the sticky, middle part of the marshmallow into the pink sparkling sugar. You can also cut the bottom of each marshmallow off if you want the ears to lay flatter on the cookies. Repeat with the additional marshmallows, and set them aside.
Frost each of your cookies with a layer of the white vanilla frosting.
Top the cookies with two bunny ears on the top. And two candy eyes below them. Then add a pink chocolate candy below and between the two for a nose. Add 2 straight (jimmie) sprinkles on each of the nose for whiskers.
Enjoy the cookies immediately, or let them sit for about an hour to let the frosting set more.
Tips for making Bunny Cookies:
- You can substitute your favorite sugar cookie recipe, or homemade frosting recipe to make these cookies more homemade.
- A pink colored frosting would also be fun to make all pink bunnies.
- You can add sweetened coconut to the top of the white frosting to make the bunnies look fluffy.
How to store these cookies?
Store the cookies in a container with a lid at room temperature for up to 3 days.
These adorable and delicious bunny cookies are so easy to make, and are such a fun spring or Easter treat.
More cute Easter desserts:
- Easter Candy Bark
- Mini Easter Cheesecakes
- Easter Puppy Chow
- Chow Mein Bird’s Nest Cookies
- Cadbury Mini Egg Blondies
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Easter Bunny Cookies
For the Cookie Base:
- 1 box white cake mix (dry)
- 2 large eggs
- 1/3 cup vegetable oil
For Decorating the Cookies:
- pink sanding sugar
- 24 large marshmallows
- 2 cups white frosting (store bought, or homemade)
- 1 package candy eyes
- 24 pink sixlets (can sub m&ms)
- pink jimmie sprinkles
For the Cookie Base:
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone liner, and set it aside.
- Add the cake mix, eggs and vegetable oil to a large bowl. Stir them together with a rubber spatula until they are completely combined.
- Scoop the cookie dough into balls, about 1 to 1.5 TBS each, and roll them into balls. Place them each onto the prepared cookie sheet, a couple inches apart.
- Bake the cookies for about 8-10 minutes, or until the tops are crinkly.
- Remove the pan from the oven and allow the cookies to cool for about 5 minutes on the cookie sheet, then transfer them to a cooling rack to cool completely.
For Decorating the Cookies:
- Spread the sparkling sugar into a shallow bowl or plate.
- Cut each marshmallow in half diagonally.
- Dip the sticky middle of each marshmallow into the sparkling sugar. Repeat with additional marshmallows and set them aside.
- Spread frosting evenly over the top of each cookie.
- Add two marshmallow bunny ears on to the top of a cookie for ears.
- Add two candy eyes to the bunny cookies, below the ears.
- Add a sixlet below and between the eyes for a nose.
- Arrange four jimmie sprinkles around the candy nose to make whiskers.
- Repeat steps 9 through 13 on each cookie.
- Allow frosting to set and serve!
These Easter bunny cookies were first posted on March 11, 2016. The photos and blog text were updated on April 6, 2022.