Easter Bunny Poop Cookies

In my mind, the Easter Bunny snacks on the most delicious and the most colourful chocolates and candies all day long. Applying logic in this case to the saying that what goes in must come out, it is safe to assume that the Easter Bunny would have rainbow-inspired poop! These Easter Bunny Poop Cookies are my interpretation of the somewhat disturbing image created now in your mind. Happy Easter!

Before anyone goes and gets their bunny tails in a twist, let’s just all agree that Easter Bunny Poop Cookies are meant to be whimsical and fun. I’m not in any way trying to be crass or disrespectful of the bunny or the Christian beliefs and customs surrounding the celebration and recognition of Easter. Simply put, this is an amazingly delicious cookie with lots of colour and candy.  

We grew up believing that the life of the Easter Bunny had to be the best life possible! He would work one day out of the entire year and get to eat copious amounts of chocolate. Could it possibly get any better than that? When I decided to make these cookies, I wanted them to look and taste like what an Easter Bunny would consume in a day. Therefore, this cookie has sugar, candy sprinkles, chocolate, and one of my favourite extracts which I like to add to eccentric cookies like this: cotton candy!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Butter – Make sure your butter is softened and at room temperature.
• Sugar – Sugar will caramelize when baked, which will help to brown cookies and cakes.
• Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
• Extract – I’m using cotton candy extract, but you can easily substitute it with vanilla or almond extract.
• Baking Soda and Baking Powder
• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Sprinkles
• M&Ms
• Pink Food Colouring
• Sanding Sugar

HOW TO MAKE EASTER BUNNY POOP COOKIES

Preheat your oven to 350 degrees F. Line a baking sheet with a silpat liner or parchment paper and set aside. In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the egg yolks one at a time and beat into the mixture. Next, beat in the extract, food colouring, and salt.

Add the flour, baking soda, and baking powder. On low speed, allow the wet ingredients to slowly incorporate the dry. Next, stir in the sprinkles and M&Ms. In a small, shallow bowl, mix the sanding sugars and set aside.
Use a small scoop to portion the cookie dough into slightly heaping tablespoons. Roll the tops of the cookie dough mounds into the sanding sugar mixture.

Place the cookie dough onto the baking sheet and bake for exactly 13-15 minutes, or until the cookies are slightly browned on the bottom. Remove the cookies from the oven and allow to cool for a few minutes before transferring to a wire cooling rack.

WANT TO MAKE SUBSTITUTIONS? READ THIS!

Baking is a science, Dear Reader. So, I’m afraid you don’t have many options when it comes to substitutions in this recipe. Ingredients like flour, baking soda, baking powder, butter, and eggs, have all been tested to get a proper-looking and tasting cookie. If you change those measurements, the results won’t be the same.

Here are a few changes you can make. First, if you don’t care for cotton candy extract, or you don’t have any, you can substitute it with vanilla extract. Almond extract is also a good choice. Secondly, you can leave either the sprinkles or the M&Ms out, but if you do, we can’t be friends! I’m kidding, of course! You can halve the amount of sprinkles and M&Ms, but don’t increase the amount or your cookie will be too heavy to rise in the oven.

Lastly, if you want to lower the amount of sugar in this cookie, you can. Just don’t lower it to less than 3/4 of a cup. If you do, the cookie will taste too salty and a little too much like baked flour – gross! Additionally, you can skip the part where the cookie is rolled in sanding sugar.

STORING, PACKAGING, AND FREEZING

These cookies will stay fresh for about 3-5 days in a covered container in a cool place. But, if you plan to freeze these cookies, use a food-safe container that can be frozen. You’ll want to ensure a very tight-fitting lid too. (I use these quite often when freezing baked goods.) I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that cookie freshness locked in!

You can freeze these cookies for up to three months. They will come out of the freezer looking just like they did when you put them in there. Once you thaw them, they will taste just as fresh as the day you first made them. When thawing, place the cookies onto a wire cooling rack in a single layer. Wait about 20 minutes or so and they will be perfectly thawed and ready to devour!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!