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Easter Bunny Button Cookies Recipe – Cute Thumbprint Cookies with Candy Buttons Thumbnail

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 minutes
Cook Time 10 minutes
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. 🐣🍪