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Crisp Button Cookies

 Crisp Button Cookies
Almost too cute to eat but too sweet to resist, these clever cookies take minutes to make. They’ll disappear as quickly! Bonnie Buckley - Kansas City, Missouri
40 ServingsPrep: 20 min. + chilling Bake: 10 min./batch


  • 3/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cardamom
  • Assorted food coloring, optional
  • Multi-colored pull-and-peel licorice


  • In a large bowl, cream butter and confectioners' sugar until light
  • and fluffy. Beat in egg and vanilla. In another bowl, whisk flour,
  • salt and cardamom; gradually beat into creamed mixture. If desired,
  • divide dough into portions; tint with food coloring. Refrigerate,
  • covered, 2 hours or until easy to handle.
  • Preheat oven to 350°. On a lightly floured surface, roll dough
  • to 1/4-in. thickness. Cut with a floured 2-1/2-in. round cookie
  • cutter. Place 1 in. apart on ungreased baking sheets. With the top
  • of a 1/4-cup measuring cup dipped in flour, press an indented edge
  • into each cookie. Using a plastic straw, cut out four holes near the
  • center of the cookie.
  • Bake 10-15 minutes or until edges are lightly browned. Remove to wire
  • racks to cool. Lace licorice through the holes in each button; trim

2 of 2

Crisp Button Cookies (continued)

Directions (continued)

  • licorice. Yield: about 3 dozen.
Nutritional Facts: 1 cookie equals 78 calories, 4 g fat (2 g saturated fat), 14 mg cholesterol, 42 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.