Name: Easter Bunny Button Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Ingredients: Ingredients; Butter – Let it soften fully before starting. Salted or unsalted both work just fine, so use whatever’s in your fridge.; Granulated Sugar – This sweetens the dough and helps the cookies spread slightly while baking, giving them crisp bottoms.; Egg Yolks – Only the yolks are needed. Bring them to room temperature so they blend smoothly into the dough.; Vanilla Extract – A small splash adds that classic, cozy cookie flavor everyone loves.; All-Purpose Flour – Standard flour works perfectly here; no specialty blends required.; Sanding Sugar – A coarse, sparkly sugar used for rolling the dough balls, adding crunch and visual appeal.; Candy-Coated Chocolates – Pastel M&Ms are ideal, but any candy-coated chocolate will do. Larger pieces work too—just expect a bigger center.

Spring baking season is officially on, and honestly? I turn into a total kid the second sprinkles and candy hit the counter. There’s just something magical about pastel colors, chocolate buttons, and the promise of cookies cooling on the rack. Add a cheering section like John. E and McKenna, and suddenly every bake turns into a mini event. Photos first… snacks immediately after. Fair trade, right?

This year, I wanted something playful, cheerful, and unmistakably Easter. I flirted with the idea of Hot Cross Buns, but let’s be real—pastel M&Ms were calling my name. Loudly. That’s how this Easter Bunny Button Cookies Recipe came to life, and IMO, it’s the kind of bake that makes everyone smile before the first bite.

These cookies sit right at the sweet spot between nostalgic and adorable. Think soft Easter Thumbprint Cookies with candy centers, transformed into Bunny Button Cookies that look like tiny Easter Bunny Paws. Cute overload? Absolutely. Worth it? 100%.

What makes these Easter Bunny Button Cookies extra special is how easy they are to customize. Use classic M And M Bunny Cookies for color, or shortcut with Pillsbury Funfetti Easter Cookies when time is tight (no judgment—FYI, they work great). Either way, you’ll end up with vibrant Easter Button Cookies that disappear fast.

Planning gifts or spring treats? These cookies were basically made for Easter Cookie Tins. They’re sturdy, colorful, and travel well—aka perfect for sharing. Or hoarding. Your call.

So grab the candy, preheat the oven, and lean into the fun. Easter baking doesn’t have to be fancy—it just has to be joyful. And cookies shaped like bunny paws? That’s a win every single time. 🐰🍪

Easter Bunny Button Cookies Recipe

These Easter Bunny Button Cookies are soft, buttery, and packed with springtime charm. Made in a classic thumbprint style and finished with colorful candy-coated chocolates, they’re as fun to bake as they are to eat. Each cookie features a sparkly sugar coating and a sweet candy center that looks just like bunny paws. Perfect for Easter cookie tins, parties, or baking with kids, this recipe keeps things simple while delivering adorable results. Whether you use pastel M&Ms or Funfetti dough shortcuts, these cheerful cookies are guaranteed to brighten any Easter dessert table.

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Prep Time 15

Cook Time 10

Course: Dessert, Side Dish, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

Ingredients
Butter – Let it soften fully before starting. Salted or unsalted both work just fine, so use whatever’s in your fridge.
Granulated Sugar – This sweetens the dough and helps the cookies spread slightly while baking, giving them crisp bottoms.
Egg Yolks – Only the yolks are needed. Bring them to room temperature so they blend smoothly into the dough.
Vanilla Extract – A small splash adds that classic, cozy cookie flavor everyone loves.
All-Purpose Flour – Standard flour works perfectly here; no specialty blends required.
Sanding Sugar – A coarse, sparkly sugar used for rolling the dough balls, adding crunch and visual appeal.
Candy-Coated Chocolates – Pastel M&Ms are ideal, but any candy-coated chocolate will do. Larger pieces work too—just expect a bigger center.

Method

1. Heat your oven to 350°F (175°C). Line a baking tray with parchment paper or a silicone mat and set it aside.

2. In a large bowl, beat the softened butter and sugar together until pale, creamy, and fluffy.

3. Mix in the egg yolks and vanilla, beating until fully incorporated.

4. Add the flour and gently mix just until the dough comes together. Stop as soon as it’s combined to keep the cookies tender.

5. Scoop the dough into small portions (about 1 teaspoon each) and roll into smooth balls.

6. Roll each dough ball in sanding sugar, then place them evenly spaced on the prepared tray.

7. Press one candy-coated chocolate into the center of each cookie.

8. Bake for about 10 minutes, until the cookies are set but still soft.

9. Let them rest on the baking sheet for 3–5 minutes before transferring to a wire rack to cool completely.

Notes

Serving Ideas

Arrange them in Easter cookie tins lined with pastel parchment for gifting.
Serve alongside hot cocoa, coffee, or milk for a cozy spring treat.
Add them to an Easter dessert board with cupcakes, mini eggs, and marshmallows.

FAQs

Can I use whole eggs instead of yolks?
You can, but the cookies will be less rich and slightly firmer.

Do these cookies spread a lot?
Nope! They hold their shape well, making them perfect for thumbprint-style cookies.

Can I freeze the dough?
Yes. Freeze rolled dough balls (without candy) for up to 2 months. Add candy before baking.

Extra Tips & Details

Room-temperature ingredients matter for smooth dough and even baking.
Swap sanding sugar for colored sugar to match different holidays.
Want extra softness? Chill the dough for 15 minutes before baking.

Final Thoughts

These cookies are simple, cheerful, and impossible to resist. They’re the kind of bake that feels nostalgic, fun, and low-stress—perfect for Easter prep with kids or a quick weekend treat. Bright colors, soft centers, and that candy crunch on top? That’s a springtime win every time. 🐣🍪