introduction
Easter Bunny Button Cookies are small, soft cookies decorated like little bunny buttons. They look bright and fun. If you like light, crumbly treats, you may also enjoy rose and pistachio shortbread cookies for a different flavor idea.
why make this recipe
Make this recipe because it is quick and fun. Kids like to help press and decorate the buttons. The cookies use simple ingredients and taste like a classic sugar cookie, similar to some popular vanilla sandwich cookies but with a bright Easter twist.
how to make Easter Bunny Button Cookies
These cookies are easy to make. Follow the steps in order and keep your dough cool if it gets soft. For soft, chewy results, some bakers read tips used in recipes like Vermont chewy molasses cookies to understand how oven time affects texture.
Ingredients :
2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 cup unsalted butter, softened, 1 1/2 cups white sugar, 1 egg, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1 teaspoon salt, Pastel colored icing, Decorative sprinkles
Directions :
- Preheat the oven to 375°F (190°C).
- In a bowl, mix flour, baking soda, and baking powder.
- In a separate bowl, cream together the butter and sugar until smooth.
- Beat in the egg, vanilla extract, and almond extract.
- Gradually blend the dry ingredients into the creamed mixture.
- Roll into small balls and place on a baking sheet.
- Flatten each ball slightly and bake for 8-10 minutes.
- Allow to cool, then decorate with pastel icing and sprinkles to resemble bunny buttons.
how to serve Easter Bunny Button Cookies
Serve these cookies on a platter at a brunch or as a snack. They look nice in a basket with a paper liner. They also work well packed in small boxes for gifts.
how to store Easter Bunny Button Cookies
Store cookies in an airtight container at room temperature for up to 4 days. If you need to keep them longer, freeze the baked cookies in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.
tips to make Easter Bunny Button Cookies
Chill the dough if it gets too soft. Use room-temperature butter to cream well with sugar. For softer cookies, follow general advice on the secret to chewy cookies about oven temperature and baking time. Press the tops gently to form a button shape before baking.
variation (if any)
- Add a little lemon zest for a fresh taste.
- Use colored sanding sugar instead of sprinkles for a different look.
- Make them larger and add two icing dots to look like a full bunny face.
FAQs
Q: Can I use salted butter?
A: Yes, but reduce added salt to 1/2 teaspoon.
Q: Can I make the dough ahead?
A: Yes. Chill the dough up to 2 days before baking, or freeze for longer.
Q: How do I keep the cookies soft?
A: Bake just until the edges set and use tips on the secret to chewy cookies page for best results.
Q: Can I skip the almond extract?
A: Yes, you can skip it or replace it with more vanilla if preferred.
Easter Bunny Button Cookies
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the flour, baking soda, and baking powder.
- In a separate bowl, cream together the butter and sugar until smooth.
- Beat in the egg, vanilla extract, and almond extract.
- Gradually blend the dry ingredients into the creamed mixture.
- Roll into small balls and place them on a baking sheet.
- Flatten each ball slightly and bake for 8-10 minutes.
- Allow to cool, then decorate with pastel icing and sprinkles to resemble bunny buttons.