Butterfly Cookies

A year round favourite here at Pipii’s, you can also use this cookie recipe to make heart shaped cookies for Valentines, hearts and stars for Christmas. Present newly baked Butterfly cookies for birthday parties – ready for all budding cake artists to add their own decorations, a great party activity! For that all important finish, use Royal Icing dusted with your favourite sprinkle.

Butterfly Cookies Ingredients

Makes approx. 36 - cookies.

  • 460 grams all purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 225 grams unsalted butter (room temperature)
  • 300 grams granulated sugar
  • 2 large free-range organic eggs
  • 2 teaspoons pure vanilla extract

Butterfly Cookies

To make the Butterfly Cookies

Preheat oven to 180°C. Line two baking sheets with baking parchment.

  1. In a separate bowl whisk together the flour, salt, and baking powder. Set aside.
  2. Beat together either by hand or an electric whisk the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Sieve in the flour mixture and beat until you have smooth dough.
  3. Divide the dough in half and wrap each half in plastic film. Refrigerate for about one hour or until firm enough to roll.
  4. Remove one half of the chilled dough from the refrigerator and on a lightly floured surface, roll out the dough to a thickness of 1 cm - 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured Butterfly or Heart cookie cutter and transfer cookies to the prepared baking sheet. Place the baking trays with the unbaked cookies in the fridge (or set a side somewhere cool) for 10 to 15 minutes to chill the dough, this prevents the cookies from spreading and losing their shape while baking.
  5. Note: If you are not going to ice the baked cookies, you may want to sprinkle the unbaked cookies with sugar.
  6. Place the baking trays in the middle of the oven, bake the cookies for about 10 minutes (depending on size) or until they are brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack. Use royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)
  7. Iced cookies will keep several days in an airtight container. Store between layers of baking parchment paper.

Enjoy!

Try our Royal Icing!

Download Butterfly Cookies recipe in pdf format (125kb)

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