Pink Shortbread Cookies are classic shortbread/cutout cookies with a simple icing. Check out my easy method for rolling out the dough and cutting it into shapes such as these butterflies.
For most people, myself included, cut-out cookies are reserved for holidays. They seem like a lot of trouble, don’t you think? Sticky dough, cleaning up the sticky dough, getting the shaped sticky dough unstuck from whatever you’re rolling them on and transferring the cookie to a cookie sheet, etc. Ugh!
On top of that, they need to be frosted. Furthermore, the kids usually want to decorate them, too. Just thinking about the potential mess is a “Calgon” moment.
Check out this shortcut…
The other day, I ran across a great idea in Dorie Greenspan’s Baking cookbook. It’s so easy!
How to roll out Pink Shortbread Cookies:
Simply put the dough in a gallon-size Ziplock bag and seal.
Open the bag on 3 sides and let your cookie cutter go wild. Because dough has been thoroughly chilled, the cut-out cookies are easy to pick up with your hands or peel off the plastic before transferring to a cookie sheet, ready to bake.
Here’s the best part…
Easy clean-up
Clean-up is as simple as throwing the bag away. No flour to sweep up. No sticky dough to scrape from your counter or cutting board.
Dorie’s technique is adaptable to most any roll-out-the-dough-and-cut-into-a shape recipe. Give it a try!
Kitchen Secret for these cookies:
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.
If you make this and enjoy the recipe, it would help me and others if you would return to this post and leave a rating (on the recipe card itself underneath the picture). Although always appreciated, no comment is required. Thank you for visiting! Paula
Pink Shortbread Cookies
A simple but delicious shortbread cookie with a smooth butter icing. Kids and adults alike love these.
Ingredients
- 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
Instructions
- 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.
Frosting
- 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.
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. But don't worry. This doesn't change the price you pay.
Nutrition Information:
Yield: 72 cookies Serving Size: 3 cookiesAmount 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
Posts Related to "Pink Shortbread Cookies:"
Shortbread Cookie Crust
This is a buttery sweet crust that will marry well with any custard or cream filling.
Iced Shortbread Cookies for My Valentine
A simple but delicious shortbread cookie with a smooth butter icing. Kids and adults alike love these.
Ruth's Shortbread Cookies with Chocolate Toffee Bits
Ruth's Shortbread Cookies with Milk Chocolate Toffee Bits are simple shortbread cookies with dipped in chocolate and decorated with more toffee bits.
Shamrock Shortbread Cookies
Shamrock Shortbread Cookies are classic shortbread cookies cut into shamrock shapes and glazed with green icing. Use a Ziplock bag to roll out dough for easy clean-up.
Robin
Hi, I am looking for a glaze to put on top of shortbread cookies – is this icing more like a glaze rather than a thick icing? and does it harden just a bit after it has dried so that the cookies could be stacked on top of each other?
Thanks so much!
Nancy
Approximately how many cookies do you get per batch? I realize it probably varies depending on the size cookie cutters you use, but on average?
Paula
Nancy,
The original recipe predicted 20 cookies but that is a full-size cookie. It makes at least 2-3 times that many of the smaller cookies that I like.
Heather
I’ve made this receive 3x in 3 days. Totally in love. My very picky eater may actually gain weight with these in the house as a reward. Delicious!
Amy
Are we allowed to pin this? Your site has a follow me button, but not a button saying I can pin. Thanks
Marie
What a FANTASTIC idea you have given me … after ALL these years you can teach an old dog new tricks … Thanks
jami
Look delicious and adorable. Do they freeze well?
Paula
Hi Jami,
Yes, these cookies freeze very well as long as your wrap them up good. pr
Vicki V
Love the plastic bag idea! I hate using a pastry cloth!
bonnie
This sounds so easy! Haven’t made cut-out cookies in about 15 years b/c they’re such a pain to roll out, but now– must try! Thanks.
Paula
Bonnie, the idea of rolling out cookies on a floured surface doesn’t appeal to me either. Ziploc bags are my friends!
Tessa B.
I just made this shortbread recipe. Not only was it the best method I’ve ever tried, it is also the most delicious I have ever tried. I might try a drizzle of chocolate on them next. Thank you!
Romaine
Yes, yes….chocolate would be very tasty.
LeAnn
I just made some! Mine aren’t nearly as pretty as yours, but they sure do taste good. I went all out and bought the almond extract for the icing. I think it’s great. Happy Valentine’s Day!
Jill
Stress-free rolling sounds wonderful. Iced shortbread is my absolute favorite sweet treat.
Pam
How cute and pretty! I love shortbread!
Velva
These shortbread cookies look fabulous! All I would need is a good cup of coffee and a few of these tasty treats and I would be in a happy place.
Thanks for sharing.
shaista
nice colourful cookies…
Amanda
Wow! Awesome idea about the plastic bag! I will definitely be trying that out! These cookies are delicious!!