Spring is finally in the air and the kitchen feels much brighter. These Easter Bunny Button Cookies are the perfect way to celebrate the season. They are simple to make and look absolutely adorable on any table. You do not need any fancy tools to create these treats.
Why You’ll Love These Easter Bunny Button Cookies
These cookies are a total winner for your Easter dessert spread this year. They have a tender, buttery texture that melts in your mouth. Kids will have a blast helping you shape the little bunny ears. It is a great way to spend a rainy spring afternoon together. You likely have most of these ingredients in your pantry right now.
Easy Cooking Steps
Making these treats is as easy as playing with craft clay. You will cream the butter and sugar until they are light and fluffy. Then, you just roll, press, and bake. It is a foolproof method that even beginners can master quickly. You will feel like a pro once you see those cute buttons.
Simple Ingredients
This recipe uses basic staples to create a rich shortbread-style base.
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- Pink food coloring
- 1 tablespoon milk
Step-by-Step
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Whisk together flour and salt, then gradually add to the wet ingredients until a stiff dough forms.
- Divide dough, tinting a small portion pink for ear accents if desired.
- Roll dough into 1-inch balls and place on the baking sheet.
- Press the center of each ball with a bottle cap or thumb to create a button indentation.
- Use a straw to poke four small holes in the center of the indentation to mimic button holes.
- Shape two small elongated ovals for ears and press firmly onto the top of each cookie circle.
- Bake for 10 to 12 minutes or until edges are just set but not browned.
- Allow cookies to cool completely on a wire rack before serving.
Best Ways to Enjoy It
Set these out on a pretty pastel platter for your holiday guests. They look lovely tucked into Easter baskets as a sweet surprise. Pair them with a cold glass of milk or hot tea. Your family will love seeing these on the brunch table.
Storage & Reheating
Keep your cookies in an airtight container at room temperature. They will stay fresh and buttery for up to five days. You can also freeze the baked cookies for one month. Just make sure they are completely cool before you pack them away.
Recipe Tips
- Use a straw to get those perfect little button holes.
- Don’t overbake them or they might lose their soft, tender bite.
- If the dough feels too soft, pop it in the fridge.
- Use a small bottle cap to get a uniform button shape.
- Make sure the ears are pressed on firmly so they stay attached.
- Add a handful of fresh summer berries on the side when serving.
- Double the batch if you are feeding a large holiday crowd.
Easy Flavor Ideas
- Add a drop of lemon extract for a bright spring flavor.
- Dip the bottom of the cookies in white chocolate for extra sweetness.
- Use different food colors to make a rainbow of bunny ears.
- Swap vanilla for almond extract for a nutty, floral aroma.
Quick Answers
Can I make these ahead of time?
Yes, you can make the dough a day early. Just keep it wrapped tightly in the fridge until you are ready. This makes your holiday morning much more relaxed.
Can children help with the shapes?
Absolutely, kids love rolling the dough balls and using the straw. It is like a fun edible art project for the whole family. Just supervise them with the bottle cap press.
How do I know when they are finished baking?
The edges should look set but not brown. They will still feel slightly soft to the touch. They will firm up perfectly as they cool on the rack.
I hope these cute cookies bring a smile to your face this spring. They are such a joy to bake and even better to share. Happy Easter and happy baking!
— Lidia
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large eg g
- 1 teaspoon vanilla extract
- 2 1/4 cups all -purpose flour
- 1/2 teaspoon sal t
- Pink food coloring
- 1 tablespoon mil k
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Whisk together flour and salt, then gradually add to the wet ingredients until a stiff dough forms.
- Divide dough, tinting a small portion pink for ear accents if desired.
- Roll dough into 1-inch balls and place on the baking sheet.
- Press the center of each ball with a bottle cap or thumb to create a button indentation.
- Use a straw to poke four small holes in the center of the indentation to mimic button holes.
- Shape two small elongated ovals for ears and press firmly onto the top of each cookie circle.
- Bake for 10 to 12 minutes or until edges are just set but not browned.
- Allow cookies to cool completely on a wire rack before serving.
