Ingredients
Equipment
Method
- Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: Beat softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Step 3: Add egg and vanilla extract, mixing until fully incorporated and smooth.
- Step 4: In a separate bowl, whisk together flour, baking powder, and salt.
- Step 5: Gradually add dry ingredients to wet mixture, mixing on low until a soft dough forms. Avoid overmixing.
- Step 6: Roll dough into 1-inch balls, then coat each ball in colored sanding sugar.
- Step 7: Place sugar-coated dough balls on prepared baking sheet spaced about 2 inches apart. Gently press a small indentation into the center of each ball.
- Step 8: Bake for 10–12 minutes until edges are lightly golden but centers remain soft.
- Step 9: While warm, press a pastel chocolate button into the center of each cookie. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
For flavor variations, try lemon or almond extract, or add lemon zest. Substitute gluten-free flour if needed. Use mini M&Ms or jelly beans instead of buttons. Store cookies in an airtight container at room temperature for 4-5 days or refrigerate for up to a week. Dough balls can be refrigerated for up to 24 hours before baking.