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–+ servings
Easter Bunny Button Cookies

Easter Bunny Button Cookies for a Festive Spring Treat

These Easter Bunny Button Cookies are a delightful treat perfect for spring, featuring colorful candies and a tender shortbread-like texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Desserts
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Butter, softened Crucial for tenderness and flavor.
  • 2/3 cup Granulated Sugar Adds sweetness and structure.
  • 2 large Egg Yolks Contributes richness and moisture.
  • 1 teaspoon Vanilla Extract Rounds out the flavor.
  • 2 1/3 cups All-Purpose Flour Forms the dough base.
For the Coating
  • 1/2 cup Coarse Sanding Sugar Retains sparkle during baking.
For the Candy Centers
  • 1/2 cup Pastel Candy-Coated Chocolate Pieces Can be swapped with jelly beans.

Equipment

  • mixing bowl
  • electric mixer
  • Baking Sheet
  • Parchment paper
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy.
  3. Add the egg yolks and vanilla extract, mixing until well combined.
  4. Gradually mix in the all-purpose flour until a soft dough forms. Do not overmix.
  5. Scoop and roll the dough into teaspoon-sized balls, then roll in coarse sanding sugar.
  6. Place dough balls on the baking sheet, spacing them 2 inches apart, and press a candy piece into each.
  7. Bake for 8-10 minutes until lightly golden on the bottoms but pale on top.
  8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 50mgPotassium: 30mgSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

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

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