Amy Flutterfly here, following on from Hazel’s Cinnamon Rolls post. In this post, you can find out how to bake Button Cookies. I’m sure you’re going to enjoy them!
First, start with a big bowl of flour and salt.
In a second bowl, cream butter and sugar together.
Stir in one egg, and add a tablespoon each of corn syrup and vanilla extract. If you don’t have light corn syrup, you can substitute with a tablespoon of honey instead. See, it sounds good already!
Then, add one-third of the flour mixture at a time and stir until everything is well mixed.
Separate the dough into sections. Using a couple drops of food coloring, knead the color into each section until you get the desired button shade! Pat the dough into disks and wrap them in plastic, then send them to the refrigerator to chill. Then comes the tough part– waiting two hours until the dough is firm enough to roll.
Once your dough is chilled and ready to go, the fun part can begin!
Working with one shade at a time, roll out the dough to about 1/4 of an inch thick. Using a cookie cutter, cut out a bunch of small circles. You can use a bottle cap or a glass with a smaller mouth to indent a ring on the inside of the cookie, like this, if you’d like.
Now it’s time for the cute little button holes! Using the blunt end of a kitchen skewer, poke two or four holes in the middle of the button.
Place the cookies on a cookie sheet and bake for 8 to 10 minutes at 375 degrees. Place on a wire rack until cool and enjoy!
Aren’t they just as cute as a button?
Sugar Cookie Dough
- 3 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 1 cup unsalted butter, softened
- 2/3 cup sugar
- 1 large egg
- 1 tbsp. light corn syrup
- 1 tbsp. vanilla extract
1) In a medium-sized bowl, mix the flour and salt. In a large bowl, cream the butter and sugar, stir in the egg, then add the corn syrup and vanilla extract. One third at a time, add the flour mixture until thoroughly mixed. Pat the dough into two disks, wrap in plastic and refrigerate 1-2 hours or until firm enough to roll. If it is too firm, soften at room temperature for 5 minutes.
2) Preheat oven to 375 degrees. Roll dough to about 1/4 of an inch thick. Cut cookies to desired shape. (In this case, buttons. See directions below.)
3) Bake 8-10 minutes or until cookies start to brown slightly around the edges. Cool on wire rack for about 5 minutes. Makes 12-50 cookies, depending on their size.
Button Cookie Instructions:
- Batch of sugar cookie dough (homemade or store-bought)
- Food coloring
- Plastic kitchen gloves (for kneading food coloring into the dough)
- Rolling pin
- Wax paper
- Small round cookie or fondant cutters (about 2¼ inches wide)
- Small bottle cap (slightly smaller than the fondant cutter)
- Wooden kitchen skewer
- Baking sheet
- Wire rack
1. Divide the dough into thirds or quarters. Then knead a different shade of food coloring into each portion of dough. Chill the dough so that it will be stiff enough to hold its shape while baking.
2. When you’re ready to start baking, work with one color of dough at a time. Roll the dough out to about a ¼-inch thickness and use the cookie or fondant cutter to cut out a bunch of small circles. If you like, use a small bottle cap to gently imprint an inner circle on some or all of the buttons.
3. Use the blunt end of the kitchen skewer to make a set of two or four buttonholes in the center of each cookie.
4. Place the cookies on a baking sheet and bake them according to the recipe directions. Transfer the baked cookies to a wire rack to cool before serving. Enjoy!
Hope they baked well!