Home » Kitchen » Sweet » Button Cookies Recipe – soft Gingerbread
For a fun little spin on traditional gingerbread cookies, try this recipe for button cookies!
Sometime over the past year, I saw button cookies made out of sugar cookie dough and tucked the idea away for a cute Christmas cookie. Once Christmas rolled around, it only made sense that my button cookies should be Gingerbread Button Cookies!
While not gingersnappy-crisp, these adorable little button cookies are slightly crisp on the edge, though still soft in the middle. The combination of molasses and dark-brown sugar gives them that perfect ‘tooth’.
The dough needs to be chilled for a bit, so it’s a great recipe to mix up and then refrigerate until you have time to roll them out.
After I made all these Gingerbread Button Cookies, I wish I had made them 4-holed instead of 2-holed. I think they’d be more ‘buttony’ that way. Just a thought.
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You will need round cookie cutters in at least one size for these button cookies. Theoretically, you might be able to stamp the inner circle with a thin-rimmed glass (like a wine glass). I went ahead and purchased this set of 5 round sizes because I am going to master biscuits this year (she says, with emphasis) and so need a good biscuit cutter anyway. I used the 2.5″ and the 1.7″ cookie cutters.
And if you are giving these Gingerbread Button Cookies as a gift or taking them to a cookie swap, consider threading a stack of the buttons together with a piece of baker’s twine. I just can’t get over how darling they are when threaded up!
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If you are looking for more Christmas Cookies, you have come to the right place, my friend! Mrs. Claus 🤶🏼 has nothing on me!
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