Description
Create a charming Bunny Butt Cookie Cake featuring a large sugar cookie base with adorable bunny-shaped cookies decorated with fluffy buttercream frosting and shredded coconut for a festive, whimsical dessert perfect for spring or Easter celebrations.
Ingredients
Scale
Cookie Dough
- 16.5 oz tube sugar cookie dough
Buttercream Frosting
- 1 ¼ cups unsalted butter (room temperature)
- 5 cups confectioners sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract
- Pink food coloring (a few drops)
Decoration
- ½ cup shredded coconut
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Spray a 12-inch pizza pan and a separate sheet pan with non-stick spray to prevent sticking.
- Slice Cookie Dough: Cut the sugar cookie dough into twelve equal slices for shaping and assembly.
- Form Base Cookie: Take eight slices and press them evenly into a circle on the pizza pan, leaving about an inch of space around the edge for shaping.
- Shape Bunny Cookies: Press two cookie dough slices together, roll into a ball, then flatten into an oval shape on the sheet pan. Repeat with the remaining two slices to create two oval-shaped bunny cookies.
- Bake Cookies: Bake both pans of cookies in the preheated oven until edges turn golden brown, about 12-14 minutes. Remove and let cool completely to set shapes.
- Make Buttercream: In a mixer bowl, beat the butter on low speed. Gradually add confectioners sugar, incorporating it fully into the butter to form a smooth mixture.
- Add Milk and Vanilla: Mix in the whole milk and vanilla extract, then beat on medium speed for 3-4 minutes until the buttercream is light, fluffy, and creamy.
- Color Buttercream: Scoop about 1/3 cup of the buttercream and add a few drops of pink food coloring. Mix until evenly colored. Transfer the pink buttercream into a piping bag fitted with a straight tip.
- Frost Cookies: Spread the white buttercream evenly over the tops of all cookies, including the large round cookie and the bunny-shaped cookies. Place the oval-shaped bunny cookies onto the large round cookie to form the bunny’s body.
- Add Coconut Fur: Sprinkle shredded coconut over the white buttercream on the bunny body cookies to mimic the bunny’s fluffy fur.
- Pipe Bunny Tail: Place the remaining white buttercream in a piping bag fitted with a large star tip. Pipe a swirl just above the bottom of the bunny-shaped cookies to create a fluffy tail.
- Add Pink Accents: Using the pink buttercream, pipe a large oval shape on the upper half of each oval cookie to create the bunny’s back markings, then pipe three small circles on the lower half for extra cute detailing.
Notes
- Ensure the cookie dough is cold but pliable for easier shaping and rolling.
- Allow cookies to cool completely before frosting to prevent melting the buttercream.
- You can substitute shredded coconut with desiccated coconut if preferred for a finer texture.
- For a dairy-free version, use vegan butter and milk alternatives.
- This cookie cake is perfect for Easter or spring celebrations but can be customized with different colors and decorations as desired.
