White Chocolate Raspberry "Bunny Butt" Sugar Cookies


These soft sugar cookies are sweet, indulgent, and decorated like bunny butts for a festive Easter cookie recipe that will wow the family! Did I mention their flavor yet? White. Chocolate. Raspberry. Sugar. Cookies. Need I say more... ;)

What is Tony Chocolonely?

Alrighty, let me introduce to you all my favorite chocolate on planet Earth...

Tony Chocolonely offers the tastiest variety of chocolate bars that are fit to feed a crowd, and wonderful for baking! And with their incredibly tasty chocolate, they are on mission to make all chocolate 100% slave free worldwide. Plus, their chocolate is made with all-natural, wholesome ingredients that will leave you speechless!

Is Tony Chocolonely ethical / slave free?

Absolutely! Tony Chocolonely follows strict Sourcing Principles to curate slave-free cocoa that is sold commercially and tastes handcrafted!

Is their modern day slavery in the chocolate industry?

Sadly, yes, there is. And that's why supporting Tony Chocolonely not only will happily feed your family and friends, but also support their mission to end modern day slavery in the chocolate industry. Right now, there is slavery on cocoa farms throughout West Africa as a result on the unequally divided cocoa chain. And with you help, Tony Chocolonely is fighting to stop the illegal child labor and modern slavery.

Where to buy Tony Chocolonely?

My go-to place to buy Tony Chocolonely is at Whole Foods Market and Fresh Market, but you can also check out more locations near you or shop online by clicking here.

Do you have to chill the dough in the refrigerator before baking?

If you can work quickly and keep all ingredients super cold, then no chilling time is necessary!

How to make the "bunny feet" for the sugar cookies?

I recommend using about 1-2 tsp. sugar cookie dough per bunny foot. You simply roll it into a small ball in-between your hands, then press your thumb in the center to flatten it out.

They will bake a lot quicker than the bigger cookies, so I recommend baking them separately at the end.

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

White Chocolate Raspberry "Bunny Butt" Sugar Cookies

These soft sugar cookies are decorated like bunny butts for a festive Easter cookie recipe that will wow the family!



Servings: 16

For the white chocolate raspberry sugar cookies:

  • 1 6.35-oz Tony Chocolonely White Chocolate Raspberry
  • 3/4 cup Butter, cold
  • 2 large Eggs, cold
  • 1/2 tsp. Vanilla Extract
  • 3 1/4 cup All Purpose Flour
  • 2 tsp. Baking Powder
  • 3/4 cup Granulated Cane Sugar
  • 1 tbsp. Milk, cold

For decorating:

  • 2 cups Powdered Sugar
  • 2 tbsp. Milk
  • Pink food coloring
  • (Optional) Sprinkles, for the bunny "tail"


  1. Preheat oven to 350F. Line two large baking sheets with parchment paper.
  2. In a large bowl, mix the flour and baking powder together.
  3. In the bowl of a stand mixer, beat the cold butter for only 1 minute, until creamy.
  4. Add in the cold eggs one-at-a-time until incorporated. (Be careful not to overbeat / warm up the cookie batter, or you will need to refrigerate the dough prior to baking.)
  5. Mix in the sugar, milk, and vanilla.
  6. Add in the flour mixture to beat until all ingredients are evenly incorporated.  
  7. Reserve 1/3rd of the dough for the "feet," chilling in the fridge until ready to bake.
  8. On a lightly floured (and preferably cold) surface, roll out the dough to 1/4" thickness. Cut out 2 1/2 - 3" circles using a large glass or cookie cutter. Place on the prepared baking pans. Repeat until all dough has been used.
  9. Bake for 8-10 minutes, or until just set, rotating the baking pan at 5 minutes. Cool on the pan for at least 5 minutes before transferring to a wire rack to cool completely.
  10. With the reserved dough, roll out mini circles or ovals about 1" big. Place on the baking pans. Bake for 5-7 minutes, or until set.

For decorating:

  1. To make the frosting, stir together the powdered sugar and milk until smooth. Add 1/4th of the frosting to a separate bowl and mix in the pink food coloring. First frost all cookies with the white icing. Allow the "feet" to set for 5 minutes before adding details with the pink icing. Use more icing to attach two feet to one side of each large cookie, then add a large dollop for the bunny "tail" in the center of the large cookie. (Optional) Add white sprinkles to the tails. Enjoy!

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