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These button cookies made from shortcrust pastry are a colorful treat for children and adults alike. They look unusual and taste delicious. You can make them in many different flavors. You can find a detailed button cookies recipe with the exact quantities and step-by-step instructions below.
Flavors of your choice
To make your button cookies look colorful, you can refine the dough with spices, fruit and herb powders, cocoa, or, like the Christmas wreath cookies, with matcha. This also allows you to create several different flavors. I made the button cookies with vanilla, baking cocoa, currant powder, and nettle and ginger powder.
If you only want to make vanilla button cookies, simply use 300 grams of flour for the quantities specified in the recipe. For other flavors, replace some of the flour with another dry ingredient, similar to the ice cream scoop cookies recipe. For example, for chocolate button cookies, use about 260 grams of flour and 40 grams of cocoa powder.
No cut out button cookies
You can also make the button cookies without cutting out. Roll small balls out of the dough and place them on a baking sheet lined with parchment paper, leaving a little space between them. Flatten them and carefully press a smaller ring into each cookie. Then poke several holes in the middle.
Cute eye-catchers for snacking and gifting
These unusual button cookies are guaranteed to be an eye-catcher on the coffee table, alongside the tree stump cookies and the chocolate pine cone cookies. They are perfect for any season.
You can make them at Christmas, alongside the pistachio cookies, the almond sugar cookies, and the chocolate vanilla cookies, or at Easter. Then enjoy them with your loved ones or package them nicely, for example in an engraved glass jar, and give them as gifts.
The button cookies, just like the mushroom cookies, are especially popular with kids. They are therefore also ideal for a kids’ birthday party, alongside the hedgehog cake and the cat cake.
These button cookies are
- crunchy,
- crumbly,
- delicious,
- aromatic,
- with vanilla, chocolate, fruit, and herbal ginger flavors,
- colorful,
- easy and quick to make,
- cute eye-catchers on the cookie plate,
- delicious in any season, just like the lemon crinkle cookies,
- perfect for kids.
How to make button cookies: tips and tricks
- You can adjust the amount of powdered sugar to suit your taste.
- Knead the dough briefly until it has a homogeneous consistency. If you knead it for too long, the cookies may taste tough and not crumbly.
- You can make the cookies in flavors of your choice.
- I made the cookies about 5 cm in diameter. I cut out the holes with a small piping hole nozzle.
- You can also make button cookies without cutting them out. To do this, roll small balls out of the dough, flatten them, press a smaller ring into each cookie, and cut holes in the middle.
Did you make the button cookies according to this recipe? I look forward to seeing your results, your star rating, and your comments below on how they turned out and how they tasted.
Try these cookie recipes too:
- Honey cookies with cinnamon – simple recipe for aromatic cookies
- Walnut ghriba – Moroccan nut cookies without flour
- Burgenland cookies – sweet highlight on the cookie plate
Button cookies
Equipment
- approx. Ø 5 cm round cookie cutter
- approx. Ø 4.5 cm round cookie cutter
- small piping hole nozzle or drinking straw
Ingredients
- 1 egg
- 100 g powdered sugar
- 1 pinch of salt
- 150 g butter room warm
- approx. 260 g flour
- flour for the work surface
additionally for vanilla cookies
- 10 g cornstarch
- 1 pinch of ground vanilla bean
additionally for chocolate cookies
- 10 g baking cocoa
additionally for fruit cookies
- 10 g blackcurrant powder or other fruit powder
additionally for spice cookies
- 2 g ginger powder
- 8 g nettle powder or other herb powder
Instructions
- Mix egg, powdered sugar and salt.
- Add softened butter cut into pieces and mix together.
- Add flour in portions and knead briefly and quickly to form a very sticky dough.
- Divide the dough into four equal portions.
- Quickly knead cornstarch and vanilla into the first portion of dough and chill in an airtight container for approx. 40 minutes.
- Quickly knead baking cocoa into the second portion of dough and chill in an airtight container for approx. 40 minutes.
- Quickly knead currant powder into the third portion of dough and chill in an airtight container for approx. 40 minutes.
- Quickly knead nettle and ginger powder into the fourth portion of dough and chill in an airtight container for approx. 40 minutes.
- Take the vanilla dough out of the fridge and roll it out to a thickness of approx. 3 mm on a floured work surface. Using a round cutter, cut out small cookies from the dough (in my case approx. Ø 5 cm each) and place them on a baking tray lined with baking paper. Repeat the same process with the leftover dough. Press a cookie cutter, which is about 5 mm smaller in diameter than the cookies themselves, into each cookie. Poke 4, 3 or 2 holes in the center of each cookie using a small piping hole nozzle or drinking straw.
- Form the button cookies from the chocolate dough in the same way and spread them on the baking tray together with the vanilla button cookies.
- Bake the vanilla and chocolate button cookies in a preheated oven at 356 °F (180 °C) for approx. 8 - 10 minutes.
- Now form button cookies from the blackcurrant and nettle ginger dough, spread them on another baking tray and then bake them for about 8 - 10 minutes.
Notes
- You can adjust the amount of powdered sugar to suit your taste.
- Knead the dough briefly until it has a homogeneous consistency. If you knead it for too long, the cookies may taste tough and not crumbly.
- You can make the cookies in flavors of your choice.
- I made the cookies about 5 cm in diameter. I cut out the holes with a small piping hole nozzle.
- You can also make button cookies without cutting them out. To do this, roll small balls out of the dough, flatten them, press a smaller ring into each cookie, and cut holes in the middle.
- Note the detailed tips and tricks for making the button cookies at the top of the article.
If you are using Pinterest, you can pin the following picture:
