Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- Pastel candy buttons
Instructions
- In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in vanilla extract and then the eggs, one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Wrap the cookie dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Roll the chilled dough into 1-inch balls and place them on the prepared baking sheets, leaving some space in between.
- Press the pastel candy buttons into the top of each cookie dough ball. Bake for 8-10 minutes or until the edges are lightly golden brown. Allow the cookies to cool on the sheets briefly before transferring them to a wire rack.
Notes
- Use high-quality butter for a richer flavor.
- Don’t overmix the dough to avoid tough cookies.
- Chill the dough thoroughly before baking.
- Space cookies evenly on the baking sheet for uniform baking.
- Let cookies cool completely before storing to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg