Butter Button Cookies (Mini Crunchy Shortbread Cookies).
This recipe makes little bite sized shortbread cookies that are nice and crisp. You want the cookies to be a little golden brown especially around the edges & the bottoms. If you don’t let them get golden brown they will be more chewy & less crunchy. I’ve made these cookies several times & one time I didn’t let them cook long enough & ended up with a chewy cookie but you want these to be crunchy & crumbly.
The *trick* to making this recipe I’m told is to whip the butter & sugar together with an electric mixer until it is light & fluffy. Then when you add the flour you will end up with a cookie dough that seems a little on the dry side but that is normal.
Recipe makes about 42 mini bite sized shortbread cookies but it depends on the exact size you make yours. I took little teaspoon sized scoops using a regular sized spoon and only filling it about half full then I rolled them into mini balls.
- ½ cup (1 stick) salted butter, softened
- ¼ cup + 2 Tablespoons sugar
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- Preheat oven to 375 F. degrees.
- Using an electric mixer cream butter & sugar together until light & fluffy, about 3-4 minutes.
- Mix in vanilla. Add in flour & mix until well combined.
- Roll dough into about ½" balls & place on ungreased cookie sheet. Use 2 fingers to gently press the cookies down.
- Bake for 8-11 minutes or until the edges & bottoms are golden brown.
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