BEST BUTTERFLY SUGAR COOKIES RECIPE - HOW TO MAKE ...
Try a new cookie decorating technique—it's easy! You can turn butterfly sugar cookies into masterpieces with a simple marbled icing.
Provided by Ree Drummond
Categories baby shower bridal shower children Easter spring baking dessert
Total Time 4 hours
Prep Time 1 hours 20 minutes
Cook Time 0S
Yield 4-5 dozen
Number Of Ingredients 13
Steps:
- For the cookies: Combine the butter, granulated sugar and orange zest in the bowl of an electric mixer. Beat on medium speed until smooth, then add the eggs and vanilla. Beat again, scraping down the sides of the bowl halfway through. Sift together the flour, baking powder and salt into a separate bowl. With the mixer on low speed, add the dry ingredients to the butter mixture, alternating with the milk, until the dough comes together. Divide the dough in half, then flatten both halves into disks and place them in separate resealable plastic bags. Refrigerate the dough until firm, about 2 hours. Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Roll out both pieces of dough until about 1/4 inch thick and cut out as many cookies as you can with 2- to 3-inch butterfly cookie cutters. Place the cookies on the baking sheets and bake until they’re just set but not browned, 8 to 10 minutes. Remove from the oven and let cool 5 minutes on the baking sheets, then remove to racks to cool completely before decorating. For the icing: Combine the powdered sugar, milk and egg whites in the bowl of an electric mixer and beat on medium-high speed until thick and glossy. Add more powdered sugar if the icing seems too thin. Just play with it until it’s right. The icing should be stiff enough to dip the top side of the cookie and get a thick, even layer. Divide the icing among 3 or 4 smaller bowls. Add 2 to 3 drops each of red and orange food coloring to each bowl, scattering it over the surface of the icing. Drag a toothpick through the drops a few times to make swirls. Dip the top side of each cookie in the icing and let the excess drip off, then let dry on a rack. When the first bowl of icing becomes too muddled, move on to the next. Let the icing dry completely, about 1 hour.
BUTTERFLY SUGAR COOKIES RECIPE | LAND O’LAKES
Steps:
- Combine butter and sugar in bowl; beat at medium speed until creamy. Add egg, milk and almond extract; continue beating until well mixed. Add flour and baking powder; beat at low speed until well mixed.
- Divide dough into thirds; place each portion into separate bowl. Tint each portion with desired gel food color.
- Shape each dough into a ball; flatten to 1/2-inch thickness. Wrap each in plastic food wrap; refrigerate 2-3 hours or until firm.
- Heat oven to 400°F.
- Roll out dough, one-third at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/4-inch thickness. Cut with 2-inch heart-shaped cookie cutter.
- Form butterflies by placing 2 cookies with tips slightly overlapping onto ungreased cookie sheets. Sprinkle with decorator sugar. Decorate as desired. Repeat with remaining cookies. Bake 6-8 minutes or until cookies are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack.
Nutrition Facts : Calories 100 calories, FatContent 5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 20 milligrams, SodiumContent 55 milligrams, CarbohydrateContent 12 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
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Total Time 30 minutes
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Calories 419 calories per serving
- Once the cakes are cool, use a sharp knife to slice off the tops, then cut the tops in half. Pipe or spread the buttercream on top of the cakes, then gently push two semi-circular halves into the buttercream on each cake, doing this at an angle to look like butterfly wings. You can serve the cupcakes at this stage, or decorate them with a little blob of jam in the centre and a scattering of sprinkles, if you like.
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Preheat the oven to 200°C/Fan 180°C/gas 6.
Place fairy cake cases into a 12-hole bun tin, so that the cakes keep a good even shape as they bake.
Measure all the cake ingredients into a large bowl and beat well for 2–3 minutes until the mixture is well blended and smooth.
Fill each paper case with the mixture.
Bake for 15–20 minutes or until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
To make the icing, beat the butter and icing sugar together until well blended.
Cut a slice from the top of each cake and cut this slice in half. Pipe a swirl of butter cream into the centre of each cake and place the half slices of cake on top to resemble butterfly wings.
Dust the cakes with icing sugar to finish.
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Reviews 3.7
Total Time 30 minutes
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From tasteofhome.com
Total Time 25 minutes
Category Breakfast, Brunch
Calories 164 calories per serving
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, buttermilk and butter. Stir into the dry ingredients just until moistened., To form each butterfly wing, pour 2 tablespoons of batter onto a lightly greased hot griddle. Pour 1 tablespoon of batter below and touching the larger one. Turn when bubbles form on top of pancakes; cook until second side is golden brown., To assemble, place two wings on a serving plate, forming a butterfly. Top with fruit.
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