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’.
Chill the stamped buttons, then using your straw, poke a two or four buttonhole pattern in the center of the cookies. The little hole plug comes out easiest if the dough is cold and you twist the straw a few times before you pull it out.