Description
Soft, buttery Easter Bunny Button Cookies rolled in sparkling sanding sugar and topped with pastel candy centers. These festive spring cookies are easy to make, kid-friendly, and perfect for Easter dessert trays or holiday baking.
Ingredients
Units
Scale
- 1 cup butter, softened
- 2/3 cup sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 2 1/3 cups all-purpose flour
- 1/2 cup sanding sugar
- 1/2 cup pastel M&;M candies
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper
- In a mixing bowl, beat the softened butter with the sugar until light and fluffy, about 2–3 minutes
- Mix in the egg yolks and vanilla extract until fully incorporated
- Gradually add the flour while mixing on low speed until a soft dough forms
- Scoop teaspoon-sized portions of dough and roll them into small balls
- Roll each dough ball in sanding sugar to coat
- Place the dough balls about 1 inch apart on the prepared baking sheet
- Press one pastel M&M candy gently into the center of each cookie
- Bake for 10 minutes until the cookies are set and lightly golden on the bottom
- Let the cookies cool on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely
Notes
Store cookies in an airtight container at room temperature for up to 5 days. The baked cookies can also be frozen for up to 2 months and thawed at room temperature before serving.