- ¾ cup Salted buttersoftened
- 1 cup Sugar
- 1 Large eggs
- 1 tsp Vanilla extract
- 1½ cups All-purpose flour
- ¾ cup Cocoa powderdark
- 1 tsp Baking powder
- ½ tsp Cinnamon
- ½ tsp Cayenne pepper
Spiced Chocolate Shortbread Buttons
These Spiced Chocolate Shortbread Buttons are my favorite fall cookies. They look so cute too, like little brown buttons. I usually use cayenne pepper to spice up this recipe, but you could use ancho chili powder or regular or spicy chili powder if you prefer.
To make these cookie buttons, start by making cookie dough from butter, sugar, egg, vanilla extract, flour, dark cocoa powder and baking powder. Add the secret ingredients: cinnamon and chili powder. Chill the dough in the refrigerator for an hour before rolling it out and cutting out circular button shapes. Bake in the oven and leave to cool before enjoying with your favorite fall hot drink.
To make Spiced Chocolate Shortbread Buttons, you will need the following ingredients:
Steps to make Spiced Chocolate Shortbread Buttons
1 | Beat butter and sugar | 10 |
In a large baking bowl, beat ¾ cup of butter until fluffy. Add 1 cup of sugar and beat until light and fluffy. | ||
2 | Beat in egg and vanilla | 3 |
Add one egg and 1 teaspoon of vanilla to the creamed butter and sugar. Beat well. | ||
3 | Add dry ingredients | 5 |
Add 1½ cups of all-purpose flour, ¾ cup of dark cocoa powder, 1 teaspoon of baking powder, ½ a teaspoon of cinnamon and ½ a teaspoon of cayenne pepper. Mix on low speed until the ingredients are just combined. | ||
4 | Chill | 60 |
Cut the cookie dough in half. Wrap each half in plastic wrap. Place the dough in the refrigerator to chill for 1 hour. | ||
5 | Heat oven and prepare a baking sheet | 1 |
Preheat the oven to 350 °F and line a baking sheet with parchment paper. | ||
6 | Roll out dough and cut out cookies | 10 |
Place one of the dough halves between two sheets of parchment paper. Roll out the dough to ¼-inch thick. Using a round cookie cutter, cut out cookie buttons and place them on the baking sheet leaving 2 inches of space between the cookies. | ||
7 | Make button holes | 5 |
Use a drinking straw to punch 4 holes in the center of each cookie. | ||
8 | Bake | 12 |
Bake in the preheated oven for 12 minutes. | ||
9 | Cool | 10 |
Leave the cookies to cool on the baking sheet for at least 10 minutes before transferring to wire racks to cool completely. | ||
10 | Repeat | 12 |
Roll out the remaining cookie dough and start the process again. Repeat until you have used all of the remaining dough. | ||
11 | Serve | |
Enjoy these cookies with a large glass of milk or a pumpkin spiced latte. These will keep for 5-7 days in an airtight container. | ||
Recipe Reviews
So cute cookies! Thanks for sharing!
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