Mini Button Cookies
Mini Button Cookies
Ingredients
For the Cookie Dough Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Chocolate Variation
- 1/4 cup unsweetened cocoa powder, sifted
Instructions
- 1
Preheat your oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large egg and vanilla extract until well combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 2 min
- 4
In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
⏱️ 1 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 3 min
- 6
Divide the cookie dough base into two equal portions. Leave one portion as is for the vanilla cookies.
⏱️ 2 min
- 7
To the second portion of dough, add the sifted unsweetened cocoa powder. Mix until the cocoa is fully incorporated and the dough is uniformly chocolate-colored.
⏱️ 3 min
- 8
Prepare your piping bags: Fill one piping bag with the vanilla dough. Fill a second piping bag with the chocolate dough. For the swirled cookies, place both vanilla and chocolate doughs side-by-side into a third piping bag (or a single large bag fitted with a coupler and two smaller bags inside). Snip a small hole (about 1/4 inch) at the tip of each bag.
⏱️ 7 min
- 9
Pipe small, button-sized dollops (about 1/2 inch in diameter) of vanilla dough onto the prepared baking sheets, leaving about 1 inch between each cookie. Repeat with the chocolate dough. For the swirled cookies, pipe dollops of the combined dough.
⏱️ 10 min
- 10
Gently press down on the center of each piped dough mound with a clean fingertip or the back of a small, lightly floured spoon to flatten them slightly into uniform button shapes.
⏱️ 4 min
- 11
Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will still be soft when removed from the oven.
⏱️ 12 min•🌡️ 350
- 12
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Repeat with any remaining dough.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Button Cookies
Ingredients
For the Cookie Dough Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the Chocolate Variation
- 1/4 cup unsweetened cocoa powder, sifted
Instructions
- 1
Preheat your oven to 350°F. Line two large baking sheets with parchment paper. Set aside.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large egg and vanilla extract until well combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 2 min - 4
In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt.
⏱️ 1 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
⏱️ 3 min - 6
Divide the cookie dough base into two equal portions. Leave one portion as is for the vanilla cookies.
⏱️ 2 min - 7
To the second portion of dough, add the sifted unsweetened cocoa powder. Mix until the cocoa is fully incorporated and the dough is uniformly chocolate-colored.
⏱️ 3 min - 8
Prepare your piping bags: Fill one piping bag with the vanilla dough. Fill a second piping bag with the chocolate dough. For the swirled cookies, place both vanilla and chocolate doughs side-by-side into a third piping bag (or a single large bag fitted with a coupler and two smaller bags inside). Snip a small hole (about 1/4 inch) at the tip of each bag.
⏱️ 7 min - 9
Pipe small, button-sized dollops (about 1/2 inch in diameter) of vanilla dough onto the prepared baking sheets, leaving about 1 inch between each cookie. Repeat with the chocolate dough. For the swirled cookies, pipe dollops of the combined dough.
⏱️ 10 min - 10
Gently press down on the center of each piped dough mound with a clean fingertip or the back of a small, lightly floured spoon to flatten them slightly into uniform button shapes.
⏱️ 4 min - 11
Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will still be soft when removed from the oven.
⏱️ 12 min•🌡️ 350 - 12
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Repeat with any remaining dough.
⏱️ 5 min