Soft Gingerbread Button Cookies
For a fun little spin on traditional gingerbread cookies, try this recipe for button cookies!
Cute as a Button
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’.
All-Purpose Flour & Salt
Baking Powder & Soda
Butter & Brown Sugar
Once the dough is mixed and chilled, roll the gingerbread out using Silpat and parchment paper.
Using the larger cookie cutter, stamp out as many circles as possible.
Tamp down on the smaller cookie cutter just enough to leave a mark, but not enough to cut all the way through.
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.
Give Gingerbread Button Cookies as a gift or take them to a cookie swap. Just threading a stack of the buttons together with a piece of baker’s twine.
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creative living and delicious eating