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–+ servings
Easter Bunny Button Cookies

Easter Bunny Button Cookies: Sweet, Simple & Iconic Treats

Easter Bunny Button Cookies are a sweet, simple, and iconic treat perfect for capturing the holiday spirit.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Butter Softened to room temperature
  • 1 cup Granulated Sugar Sweetens the dough
  • 2 large Egg Yolks Adds richness and moisture
  • 1 teaspoon Vanilla Extract Enhances flavor
  • 2 cups All-Purpose Flour Forms the base of the dough
For the Decoration
  • 1/4 cup Coarse Sanding Sugar Provides crunch and sparkle
  • 1 cup Pastel Candy-Coated Chocolate Pieces Creates whimsical button centers

Equipment

  • mixing bowl
  • baking sheet
  • Parchment paper
  • Stand mixer or hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Mix in egg yolks and vanilla extract until fully incorporated.
  4. Gradually add all-purpose flour into the creamed mixture, mixing gently.
  5. Scoop out teaspoon-sized portions of the dough and roll them into small balls.
  6. Roll each dough ball in coarse sanding sugar until fully coated.
  7. Place the sugar-coated balls on the baking sheet and gently press a pastel candy piece into each.
  8. Bake for 8 to 10 minutes, or until the bottoms are lightly golden.
  9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 50mgPotassium: 30mgSugar: 6gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, place in the fridge for up to 1 week or freeze for up to 2 months.

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