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Adorable and Easy Bunny Cookies

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It is so much fun when you can transform a cookie {or dessert} into something super festive without much work. These adorable and easy Bunny Cookies start with a coconut pecan cookie and end with the sweetest edible ears. You need this recipe on your Easter table!

A large pink cake plate with three bunny cookies and chocolate eggs.
Table of Contents

Using wafer cookies and a bit of pink tinted frosting is all you need to take a wonderful cookie to the next level.

The adorable and delicious bunny ears take this Coconut Pecan Cookie and make it something worthy of your Easter dessert table.

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What goes into this Recipe

The ingredients needed to make the cookie for bunny cookies.

Coconut Pecan Cookies

  • Cake Mix- The perfect base ingredient for a wonderful cookie.
  • Brown Sugar- Adding brown sugar gives the cookies a deep and rich flavor.
  • Sweetened Coconut- Added to the cookie itself and on the top of the frosting to give the effect of bunny fur.
  • Chopped Pecans- Give the cookies great flavor and texture.
Wafer cookies and pink frosting, the ears for the bunny cookies.

Frosting and Ears

  • Wafer Cookies- A vanilla flavored wafer cookie looks great and tastes amazing.
  • Frosting- Save a bit of the cream cheese frosting and tint it pink to transform the wafer cookies into ears.

See recipe card for full information on ingredients and quantities.

Substitutions/Variations

Do you want to use a different cookie to make the ears? There are so many great options. Look for cookies from the grocery store that are rectangular or oval. Mini Milano Cookies and Biscoff Cookies would both work great.

How to make Bunny Cookies without a Cutter

1. Combine the dry ingredients in a medium bowl and whisk them together. Add the wet ingredients and mix with a hand held mixer {or by hand} until you have a thick cookie dough.

2. Add the sweetened coconut and chopped pecans, mix into the dough by hand until everything is evenly distributed.

Steps 1 and 2 of making Bunny Cookies. 1, whisking dry ingredients and adding wet ingredients. 2, Adding the coconut and pecans to the dough.

3. Use a 1/4 measuring cup to measure out the cookie dough. Roll in your hands and form the cookie dough into a disc. Place onto a silicone mat {or parchment} lined baking sheet.

4. Bake in a 350 degree oven for 11-13 minutes or until the cookies are set and just starting to brown around the edges. While the cookies are baking make the bunny ears {wafer cookies with frosting}.

Steps 3 and 4 of making Bunny Cookies.  3, shaping the dough into disc shapes.  4, baking the cookies.

5. Top cooled cookies with cream cheese frosting.

6. Finish with more sweetened coconut and press two wafer cookies with frosting into the middle of each rabbit cookie.

Steps 5 & 6 of making Bunny Cookies. 5, adding the frosting to the top of the cookies. 6, finishing the cookies with coconut and bunny ears.

Expert Tips

  • Don’t forget to whisk the dry ingredients. Brown sugar can tend to be a bit lumpy, so whisking it into the cake mix helps to eliminate them.
  • Add even more flavor to the cookie by toasting the pecans. To do so, preheat the oven to 350 degrees and bake for 10-15 minutes. Cool before adding to the cookie dough.
  • Use a 1/4 measuring cup to make your cookies. Keeping them all the same size allows them to bake evenly.
  • Use store bought cream cheese frosting if you are running low on time. Making your own is always great but take help where you need it.
  • Press the cookie ears firmly into the frosting. This will help the ears adhere to the top of the Easter bunny cookies easily.

Recipe FAQs

How do I store cookies to keep them soft?

The best way to keep these cookies soft is to place them on a cool baking sheet and cover with plastic wrap {being careful of the ears}.

They should be refrigerated and are best fresh. The wafer cookies can become soggy after a few days.

Can I freeze Bunny Cookies?

The coconut pecan cookie base with frosting is easily frozen for up to 3 months but the ears should not be frozen.

Can I use a different cookie base?

Yes! Any cookie recipe with frosting that you love will work wonderfully. I suggest these Pink Velvet Cookies or Chilled Sugar Cookies if you want something different.

Can I make this cookie gluten free?

You can make them gluten free. To do so use a gluten free cake mix and good gluten free flour.

If you are looking for a gluten free frosting, all of the Betty Crocker frostings are labeled gluten free as well.

Two Bunny Cookies on top of mini pink cake plates with chocolate egg candies.

Do you love fun Easter desserts? Try these recipes…

Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!

Three Bunny Cookies on a pink cake plate with candy eggs.

Adorable and Easy Bunny Cookies

Delicious coconut pecan cookies are transformed into adorable and easy Bunny Cookies with only a few simple ingredients.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12 cookies
Calories: 640kcal
5 from 2 votes
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Ingredients

Coconut Pecan Cookies

  • 1 box white cake mix {15.25 ounces}
  • ¼ cup brown sugar {lightly packed}
  • cup all purpose flour
  • ½ teaspoon cinnamon
  • 2 eggs
  • 2 Tablespoons sour cream
  • ½ cup butter {melted}
  • ½ cup sweetened coconut
  • ½ cup pecans {chopped}

Cream Cheese Frosting

  • 8 ounces cream cheese {softened}
  • ¼ cup butter {softened}
  • 1 teaspoon vanilla extract
  • 3½-4 cup powdered sugar
  • 1-3 Tablespoons milk

Toppings

  • 24 wafer cookies
  • ½ cup sweetened coconut

Instructions

Coconut Pecan Cookies

  • Preheat the oven to 350°.
  • Combine cake mix, brown sugar, flour and cinnamon in a large bowl and whisk to combine. Add eggs, melted butter and sour cream and mix using a hand held {or stand} mixer until you have a thick dough.
  • Add the sweetened coconut and chopped pecans to the cookie dough and mix by hand until everything is evenly distributed.
  • Using a 1/4 cup, measure out 12 cookies. Roll the cookie dough in your hands and form into a round disc. Bake 6 cookies at a time. Place the cookie on a silicone mat {or parchment} lined baking sheet for 11-13 minutes or until set and the edges are just starting to turn golden brown.
  • While the cookies are baking, tint about 3 tablespoons of frosting a light pink color. Take a butter knife and scoop a small amount of pink frosting on the bottom half of the knife. Take a wafer cookie and start about 3/4 of the way to the top, place your knife and pull down. This motion will give you a good coating of pink frosting for the ears. Continue until all of the ears are finished. NOTE: You could also use a piping bag {or zipper bag} to make the inside of the ears.

Cream Cheese Frosting

  • For the cream cheese frosting, combine the softened cream cheese and butter in a large bowl with a hand held mixer until creamy and smooth. Add vanilla and powdered sugar and continue to mix. Add enough milk to get the consistency you want.
  • Add a heaping tablespoon of frosting to the top of each cooled cookie and spread out. Top with sweetened coconut and two cookie ears, being sure to press the ears into the frosting. Store cookies in a single layer and in an airtight container in the refrigerator for up to 4 days. Unfrosted cookies freeze well for up to 3 months.

Notes

  • Add even more flavor to the cookie by toasting the pecans. To do so, preheat the oven to 350 degrees and bake for 10-15 minutes. Cool before adding to the cookie dough.
  • Use store bought cream cheese frosting if you are running low on time. Making your own is always great but take help where you need it.
  • Do you want to use a different cookie to make the ears? There are so many great options. Look for cookies from the grocery store that are rectangular or oval. Mini Milano Cookies and Biscoff Cookies would both work great.
  • Press the cookie ears firmly into the frosting. This will help the ears adhere to the top of the cookies easily.

Nutrition

Serving: 1cookie | Calories: 640kcal | Carbohydrates: 94g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 531mg | Potassium: 137mg | Fiber: 2g | Sugar: 64g | Vitamin A: 665IU | Vitamin C: 0.1mg | Calcium: 133mg | Iron: 2mg
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