Easter Bunny Button Cookies That Bring Joy in Every Bite

Delight in these Easter Bunny Button Cookies, irresistibly cute and easy to make, perfect for holiday celebrations.

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Prep Time 15

Cook Time 10

Cooling Time 5

Total Time 25

Servings: 24 cookies

Course: Dessert

Cuisine: American

Calories: 140

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

1 cup butter Provides tenderness and a rich flavor. Substitution: Use margarine for a dairy-free alternative.
2/3 cup granulated sugar Adds sweetness and helps achieve the desired cookie structure. Note: Do not use for coating as it melts into the dough.
2 large egg yolks Contributes richness to the dough. No substitutes; egg whites will alter texture.
1 teaspoon vanilla extract Enhances the overall flavor profile. Optional: Use almond extract for a different flavor.
2 1/3 cups all-purpose flour Forms the cookie base. Gluten-free flour may work, but texture may differ.

For the Coating and Decoration

1/2 cup coarse sanding sugar Creates a crunchy, sparkling exterior. Substitution: Pearl sugar or colored coarse sugar for decoration.
1/2 cup pastel candy-coated chocolate pieces Used for decorative centers that provide a festive button-like appearance. Note: Jelly beans or pastel chocolate eggs can be alternatives, but ensure they hold their shape while baking.

Equipment

Baking sheet
Parchment paper
mixing bowl
Electric mixer
spatula

Method

Step-by-Step Instructions for Easter Bunny Button Cookies

Preheat your oven to 350°F (175°C) and prepare your baking sheet by lining it with parchment paper or a silicone mat.
In a large mixing bowl, combine 1 cup of softened butter and 2/3 cup of granulated sugar. Beat until light and fluffy, around 2-3 minutes.
Add 2 large egg yolks and 1 teaspoon of vanilla extract to your mixture. Beat on low speed until well combined and smooth, usually 1-2 minutes.
Gradually mix in 2 1/3 cups of all-purpose flour until a soft dough forms, being careful not to overmix.
Scoop tablespoon-sized portions of the dough, roll them into balls, and coat in 1/2 cup of coarse sanding sugar.
Arrange the cookie balls on your baking sheet, spacing them about 2 inches apart. Press a pastel candy-coated chocolate piece into the center of each ball.
Bake the cookies for 8 to 10 minutes, until the bottoms are lightly golden.
Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 140kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 30mgSodium: 70mgPotassium: 30mgSugar: 8gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 3 days at room temperature or in the fridge for up to a week. They can also be frozen for up to 2 months.

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