Pink Shortbread Cookies are classic shortbread/cutout cookies with a simple icing. I share a easy method for rolling out dough and cutting it into shapes such as these butterflies.
This recipe is a basic shortbread recipe. But the technique for rolling out the dough is a little different from the usual.
I first ran across the idea of using a plastic zipper storage bag in Dorie Greenspan’s Baking cookbook. I’ve adapted it for use in several recipes. Makes rolling out a snap and cleanup is even easier. No extra flour needed. Give it a try!
Small cookie cutters are recommended for this recipe. Not only are small cookies more appealing to eat at parties, but they’re easier to handle before they’re baked.
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 cup powdered sugar
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 2 cups flour, all-purpose
- 2 cups powdered sugar, sifted
- 3-4 tablespoon milk
- 1/2 teaspoon vanilla or almond extract (optional)
- pink food coloring
- Combine butter and sugar in large bowl. Beat on medium-high speed until fluffy. Add vanilla and beat until combined.
- Combine flour and baking powder in a separate bowl. Add mixture slowly to the butter mixture, stirring on low speed. Stop beating as soon as the flour mixture is completely incorporated. Over beating will result in toughness.
- Form the dough into a slightly flattened ball and chill about 30 minutes. Place chilled dough into plastic zipper storage bag. With bag slightly open to allow air to escape, begin to roll out dough until it is evenly distributed in flat shape throughout bag. Place back into refrigerator until firm--at least 30 minutes--up to 2 days. Can also freeze at this point.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper, silicone mats, or grease generously with cooking spray.
- Remove cookie dough from fridge and carefully cut three sides of bag with kitchen shears or scissors leaving one side intact. Open up and use cookie cutters to cut out cookies. Because the dough is cold and firm, they should peel off the plastic easily. Place on prepared cookie sheet. Re-roll scraps after replacing plastic over top of new ball and refrigerate a few minutes until firm again. Repeat as needed until all dough is used.
- Bake cookies for 10 to 12 minutes, until light brown around the edges. Cool the cookies for 10 minutes on the baking sheet. Remove and cool completely before icing.
- Whisk together the powdered sugar, milk, and extract. If too thick, add more milk a few drops at a time. If too thin, add more powdered sugar or let sit for awhile. Use food coloring to tint the icing. Ice cookies and allow to sit until icing is dry. Store cookies in an airtight container at room temperature up to 1 week or tightly wrapped in aluminum foil or plastic wrap for 1 month in the freezer.
- Butterfly / Moth Cookie Cutter Set - 3 piece - Ann Clark - Tin Plated Steel
- Ziploc Storage Bags Gallon, 75 Count
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Serving Size:3 cookies
Amount Per Serving:Calories: 53 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 7mg Sodium: 8mg Carbohydrates: 7g Fiber: 0g Sugar: 4g Protein: 0g