These little button cookies are like mini bites of gingerbread bedazzled with jewels. The crystal sugar gives them a sweet little crunch.
Tiny ginger cookies like these are perfect for gifting in a little bag. If you don't eat them all before they get out the door, that is. They're also one of my favorite Christmas cookie recipes, and I hope you enjoy them. Happy Holidays!
More easy holiday cookies
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📖 Full Recipe
Ginger Spice Buttons
Ingredients
- 1 cup unsalted butter (softened)
- ½ cup light brown sugar
- 2 tablespoon molasses
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 cups all-purpose flour
- 1½ cups lightly toasted blanched almonds (finely ground)
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 2 teaspoon ground ginger
- ¼ teaspoon allspice
- Large crystal sugar
Instructions
- In a bowl, beat together butter and sugar until smooth, scraping inside of bowl. Beat in molasses, vanilla and salt, then stir in flour, almonds, cornstarch, cinnamon, ginger and allspice. Wrap and chill dough for 1 hr.
- Heat oven to 350°F. Roll dough into 1-inch balls, roll in crystal sugar and place on baking sheets. Bake until bottoms are lightly browned, about 8 min. Cool on pans 3 min. Transfer to wire racks and cool completely. Store airtight up to 5 days.
Notes
Nutrition Per Serving
Tara Teaspoon
I'm Tara, a recipe developer and food stylist with nearly 30 years in food publishing, including the test kitchens of Martha Stewart and Ladies' Home Journal. My recipes and styling have appeared in magazines, cookbooks, television and advertising, and I'm the author of two cookbooks, Delicious Gatherings and Live Life Deliciously. Every recipe here is tested and reliable. Have a question? Leave a comment and I'll answer it, or get new recipes by email.
Recipe by Tara Bench. Photography Jose Picayo. Food Stylist: Sarah Neumeier. Recipe originally published in LHJ Dec 09
Brittany Smart says
Gingerbread is the best!
Mary Bench says
How pretty! I love gingerbread and these look divine!