Spiced Chocolate Shortbread Buttons

favorite Fall cookies
Favorite Fall cookies
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Ingredients

Adjust Servings:
¾ cup Salted butter softened
1 cup Sugar
1 Large eggs
1 tsp Vanilla extract
1½ cups All-purpose flour
¾ cup Cocoa powder dark
1 tsp Baking powder
½ tsp Cinnamon
½ tsp Cayenne pepper

Nutritional information

194
Calories
6.5g
Fat
23mg
Cholesterol
72mg
Sodium
31.6g
Carbohydrate
3.7g
Protein
Ingredients

Spiced Chocolate Shortbread Buttons

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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:

Ingridiens for Spiced Chocolate Shortbread Buttons

Steps to make Spiced Chocolate Shortbread Buttons

1
Done
10

Beat butter and sugar

In a large baking bowl, beat ¾ cup of butter until fluffy. Add 1 cup of sugar and beat until light and fluffy.

2
Done
3

Beat in egg and vanilla

Add one egg and 1 teaspoon of vanilla to the creamed butter and sugar. Beat well.

3
Done
5

Add dry ingredients

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
Done
60

Chill

Cut the cookie dough in half. Wrap each half in plastic wrap. Place the dough in the refrigerator to chill for 1 hour.

5
Done
1

Heat oven and prepare a baking sheet

Preheat the oven to 350 °F and line a baking sheet with parchment paper.

6
Done
10

Roll out dough and cut out cookies

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
Done
5

Make button holes

Use a drinking straw to punch 4 holes in the center of each cookie.

8
Done
12

Bake

Bake in the preheated oven for 12 minutes.

9
Done
10

Cool

Leave the cookies to cool on the baking sheet for at least 10 minutes before transferring to wire racks to cool completely.

10
Done
12

Repeat

Roll out the remaining cookie dough and start the process again. Repeat until you have used all of the remaining dough.

11
Done

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.

I love the chili kick I get from these Spiced Chocolate Shortbread Buttons. They look super cute too! Make sure you tag #CookeMeRecipes if you try these!

Jelena is an interior designer and young mom! As a busy working mom, her time is precious so she’s always looking for a quick and efficient way to get things done. Jelena is very creative, but has a strong practical side. She loves trying new things and travels a lot, especially around Europe. The kitchen is Jelena’s safe space, where she can let her creative side out and dedicate herself to her favorite hobby - cooking!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

So cute cookies! Thanks for sharing!

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