Introduction & Inspiration: Whimsical Cookies for Spring
These Butterfly Sugar Cookies are as delightful to look at as they are to eat! I love the combination of the buttery, vanilla-orange cookies. And the vibrant, swirled icing.
The inspiration for this recipe came from a desire to create a cookie that was both beautiful and delicious. Perfect for springtime celebrations, Easter, or any occasion that calls for a touch of whimsy. Butterflies are a symbol of transformation.
I’ve always been drawn to decorated sugar cookies. And the butterfly shape is particularly charming and lends itself well to creative icing techniques. This recipe is the result of that inspiration.
These cookies are a guaranteed crowd-pleaser. They’re perfect for sharing with friends and family. Or for enjoying all to yourself as a special treat.
Nostalgic Appeal (with a Colorful, Artistic Touch)
Sugar cookies are a classic treat that evokes a sense of nostalgia and comfort for many. They remind me of childhood baking projects. And the simple joy of decorating cookies with colorful icing and sprinkles.
These Butterfly Sugar Cookies take that familiar cookie. And add a colorful, artistic touch with the swirled icing and butterfly shape. It’s a way to enjoy a classic treat.
There’s something inherently satisfying about the combination of a buttery, slightly crisp cookie and a sweet, smooth icing. It’s a flavor and texture combination that’s both comforting and delightful. A perfect pairing.
It’s the kind of cookie that’s perfect for making memories. Whether you’re baking them with kids, sharing them with friends, or simply enjoying them on your own.
Homemade Focus (and the Joy of Cookie Decorating)
I’m a strong advocate for homemade baked goods, and these Butterfly Sugar Cookies are a perfect example of why. Making your own cookies allows you to control the ingredients, the flavor, and the decorations. It is an act of love.
Store-bought decorated cookies often lack the fresh flavor and the personal touch of homemade. When you bake them yourself, you can use high-quality ingredients. And you can customize the decorations.
This recipe is a testament to the fact that homemade cookies don’t have to be overly complicated. The dough is straightforward, and the icing technique is surprisingly easy to master. It is a fun process.
It’s a recipe that I encourage everyone to try. It’s a great way to express your creativity in the kitchen. And to enjoy the deliciousness of homemade cookies.
Flavor Goal
The flavor goal of these Butterfly Sugar Cookies is to achieve a balance of buttery, vanilla-orange notes in the cookie. Complemented by a sweet and smooth icing.
The cookie base, made with butter, granulated sugar, orange zest, eggs, vanilla extract, flour, baking powder, salt, and milk. It is rich, buttery, and subtly flavored with orange zest and vanilla.
The icing, made with powdered sugar, milk, and pasteurized egg whites. It provides a sweet and smooth coating that complements the cookie perfectly. The swirled food coloring adds visual appeal.
The overall effect is a cookie that’s both delicious and beautiful. With a perfect balance of flavors and textures. It’s a treat that’s sure to delight both the eyes and the palate.
Ingredient Insights
Let’s take a closer look at the ingredients. For the Cookies:
Salted butter, softened, provides richness and flavor. I prefer to use salted butter in these cookies. As it balances the sweetness of the sugar and enhances the other flavors.
Granulated sugar adds sweetness. Orange zest adds a bright, citrusy aroma and flavor. Use fresh orange zest.
Large eggs add richness, structure, and help to bind the ingredients together. Vanilla extract enhances the overall flavor.
All-purpose flour forms the base of the cookies. Baking powder is a leavening agent that helps the cookies rise slightly.
Salt enhances the flavors of the other ingredients. Whole milk adds moisture and helps to create a tender crumb.
For the Icing:
Powdered sugar, sifted, forms the base of the icing. Sifting the powdered sugar is important. To ensure a smooth, lump-free icing.
Whole milk thins the icing to the desired consistency. Pasteurized egg whites add structure and help the icing to set with a glossy finish.
Red and orange food coloring are used to create the swirled effect in the icing. I recommend using gel food coloring for the most vibrant colors.
Essential Equipment
You’ll need a few basic baking tools:
A stand mixer fitted with the paddle attachment (or a hand mixer and a large bowl).
Resealable plastic bags: for chilling dough.
Baking sheets lined with parchment paper.
A rolling pin.
2- to 3-inch butterfly cookie cutters.
A thin spatula.
Bowls: for icing.
Toothpick: to swirl the icing.
That’s it! This recipe is relatively straightforward. The key is to have a good mixer and butterfly cookie cutters.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Cookies:
- 2 sticks plus 5 tablespoons salted butter, softened
- 1 ½ cups granulated sugar
- Grated zest of 1 orange
- 2 large eggs
- 1 tsp. vanilla extract
- 4 cups all-purpose flour
- 1 Tbsp. baking powder
- ½ tsp. kosher salt
- 2 Tbsp. whole milk
For the Icing:
- 2 lb. powdered sugar, sifted
- â…“ cup whole milk
- 2 large pasteurized egg whites
- Red and orange food coloring
These are the listed quantities.
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions
Ready to bake some beautiful Butterfly Sugar Cookies? Here’s a detailed, step-by-step guide:
1. Combine Wet Ingredients (Cookies):
Combine the softened butter, granulated sugar, and orange zest in the bowl of an electric mixer.
Beat on medium speed until smooth.
Add the eggs and vanilla extract.
Beat again, scraping down the sides of the bowl halfway through, until everything is well combined.
2. Combine Dry Ingredients (Cookies): Sift together the all-purpose flour, baking powder, and kosher salt into a separate bowl.
3. Alternate Adding Dry and Wet Ingredients:
With the mixer on low speed, gradually add the dry ingredients to the butter mixture.
Alternating with the whole milk, until the dough just comes together. Be careful not to overmix.
4. Chill the Dough:
Divide the dough in half.
Flatten both halves into disks.
Place the disks in separate resealable plastic bags.
Refrigerate the dough until firm, about 2 hours. This chilling step is important for preventing the cookies from spreading too much during baking.
5. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C).
Line 2 baking sheets with parchment paper.
6. Roll Out and Cut the Dough:
Working with 1 disk of dough at a time (keeping the second disk refrigerated), lightly flour a work surface.
Roll the dough out to about ¼-inch thickness.
Use 2- to 3-inch butterfly cookie cutters to cut out as many cookies as you can.
7. Transfer and Bake:
Place the cut-out cookies on the prepared baking sheets, spacing them about 2 inches apart.
Bake until the cookies are just set but not browned, 8 to 10 minutes.
8. Cool:
Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets.
Then transfer them to wire racks to cool completely before decorating.
Repeat with the remaining dough and scraps, rerolling only once for smooth cookies.
9. Make the Icing: While the cookies are cooling, make the icing.
Combine the sifted powdered sugar, whole milk, and pasteurized egg whites in the bowl of an electric mixer.
Beat on medium-high speed until the icing is thick and glossy.
Add more powdered sugar if the icing seems too thin. You want the icing to be stiff enough to hold its shape when you dip the cookies.
10. Divide and Color the Icing:
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 the drops over the surface of the icing.
11. Create the Swirled Effect: Drag a toothpick through the drops of food coloring a few times to make swirls. Don’t overmix. You want to create a marbled effect, not a solid color.
12. Dip and Dry:
Dip the top side of each completely cooled cookie in the icing.
Let the excess icing drip off.
Place the iced cookies on a rack to dry.
When the first bowl of icing becomes too muddled (the colors start to blend together too much), move on to the next bowl.
Let the icing dry completely, about 1 hour.
Serve and enjoy your beautiful and delicious Butterfly Sugar Cookies!
Troubleshooting
Here are common issues, and their solutions:
Problem: The dough is too sticky.
Solution: Add a bit more flour, a tablespoon at a time, until the dough is manageable. You can also chill the dough for a longer period.
Problem: The cookies are spreading too much during baking.
Solution: Make sure you’re chilling the dough for at least 2 hours before rolling it out. Also, make sure your oven is preheated to the correct temperature.
Problem: The cookies are too hard.
Solution: Make sure you’re not overbaking the cookies. They should be just set and not browned.
Problem: The icing is too thin.
Solution: Add more powdered sugar, a little at a time, until the icing reaches your desired consistency.
Problem: The icing is too thick. Solution: Add a bit more milk.
Tips and Variations
Here are some tips and variations to help you customize these Butterfly Sugar Cookies:
Tip: For an even more intense orange flavor, add a teaspoon of orange extract to the dough.
Tip: If you don’t have butterfly cookie cutters, you can use any shape of cookie cutter you like.
Tip: To save time, you can use pre-made sugar cookie dough.
Variation: Use different colors of food coloring for the icing to create different colored butterflies.
Variation: Add sprinkles, edible glitter, or other decorations to the iced cookies before the icing sets.
Variation: Instead of dipping the cookies in the icing, you can pipe the icing onto the cookies using a piping bag and a variety of tips.
Variation: Use different extracts in the cookie dough, such as lemon or almond.
Variation: Add some lemon zest.
Serving and Pairing Suggestions
These Butterfly Sugar Cookies are a delightful treat for any spring or summer occasion:
Serving Suggestions:
Serve the cookies at room temperature.
Serve them as a dessert or snack.
Serve them at a tea party, a birthday party, a baby shower, or any gathering.
They’re perfect for Easter, Mother’s Day, or any spring celebration.
Package them in a decorative box or tin for a lovely homemade gift.
Pairing Suggestions:
These cookies pair well with a variety of beverages.
A cup of tea (especially Earl Grey or a fruity herbal tea).
A glass of milk.
A glass of lemonade or iced tea.
A sparkling wine, such as Prosecco or Champagne.
They’re also delicious on their own!
Nutritional Information
Here’s an approximate nutritional breakdown per cookie (depending on the size and the specific ingredients used):
- Calories: Approximately 150-200
- Protein: 1-2 grams
- Fat: 7-9 grams (mostly from the butter)
- Carbohydrates: 20-25 grams
- Fiber: Less than 1 gram
This is a rough estimate. These Butterfly Sugar Cookies are a relatively rich and sweet treat. Due to the butter, sugar, and icing.
They are best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using less butter.
Print
Butterfly Sugar Cookies Are the Perfect Springtime Treat
Description
These Butterfly Sugar Cookies are as delightful to look at as they are to eat! I love the combination of the buttery, vanilla-orange cookies. And the vibrant, swirled icing
Ingredients
For the Cookies:
- 2 sticks plus 5 tablespoons salted butter, softened
- 1 ½ cups granulated sugar
- Grated zest of 1 orange
- 2 large eggs
- 1 tsp. vanilla extract
- 4 cups all-purpose flour
- 1 Tbsp. baking powder
- ½ tsp. kosher salt
- 2 Tbsp. whole milk
For the Icing:
- 2 lb. powdered sugar, sifted
- â…“ cup whole milk
- 2 large pasteurized egg whites
- Red and orange food coloring
These are the listed quantities.
Remember to use fresh, high-quality ingredients whenever possible
Instructions
1. Combine Wet Ingredients (Cookies):
Combine the softened butter, granulated sugar, and orange zest in the bowl of an electric mixer.
Beat on medium speed until smooth.
Add the eggs and vanilla extract.
Beat again, scraping down the sides of the bowl halfway through, until everything is well combined.
2. Combine Dry Ingredients (Cookies): Sift together the all-purpose flour, baking powder, and kosher salt into a separate bowl.
3. Alternate Adding Dry and Wet Ingredients:
With the mixer on low speed, gradually add the dry ingredients to the butter mixture.
Alternating with the whole milk, until the dough just comes together. Be careful not to overmix.
4. Chill the Dough:
Divide the dough in half.
Flatten both halves into disks.
Place the disks in separate resealable plastic bags.
Refrigerate the dough until firm, about 2 hours. This chilling step is important for preventing the cookies from spreading too much during baking.
5. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C).
Line 2 baking sheets with parchment paper.
6. Roll Out and Cut the Dough:
Working with 1 disk of dough at a time (keeping the second disk refrigerated), lightly flour a work surface.
Roll the dough out to about ¼-inch thickness.
Use 2- to 3-inch butterfly cookie cutters to cut out as many cookies as you can.
7. Transfer and Bake:
Place the cut-out cookies on the prepared baking sheets, spacing them about 2 inches apart.
Bake until the cookies are just set but not browned, 8 to 10 minutes.
8. Cool:
Remove the cookies from the oven and let them cool for 5 minutes on the baking sheets.
Then transfer them to wire racks to cool completely before decorating.
Repeat with the remaining dough and scraps, rerolling only once for smooth cookies.
9. Make the Icing: While the cookies are cooling, make the icing.
Combine the sifted powdered sugar, whole milk, and pasteurized egg whites in the bowl of an electric mixer.
Beat on medium-high speed until the icing is thick and glossy.
Add more powdered sugar if the icing seems too thin. You want the icing to be stiff enough to hold its shape when you dip the cookies.
10. Divide and Color the Icing:
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 the drops over the surface of the icing.
11. Create the Swirled Effect: Drag a toothpick through the drops of food coloring a few times to make swirls. Don’t overmix. You want to create a marbled effect, not a solid color.
12. Dip and Dry:
Dip the top side of each completely cooled cookie in the icing.
Let the excess icing drip off.
Place the iced cookies on a rack to dry.
When the first bowl of icing becomes too muddled (the colors start to blend together too much), move on to the next bowl.
Let the icing dry completely, about 1 hour.
Serve and enjoy your beautiful and delicious Butterfly Sugar Cookies!
Recipe Summary and Q&A
Let’s recap this delightful Butterfly Sugar Cookies baking journey!
Summary: These Butterfly Sugar Cookies are buttery, vanilla-orange sugar cookies cut into butterfly shapes and decorated with a colorful swirled icing. They’re perfect for spring celebrations or any occasion that calls for a touch of whimsy.
Q&A:
Q: Can I make these cookies ahead of time?
A: Yes, you can make the cookie dough ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 2 months. You can also bake the cookies and store them in an airtight container at room temperature for up to 1 week. Ice the cookies just before serving.
Q: Can I freeze the iced cookies?
A: I don’t recommend freezing the iced cookies, as the texture of the icing may change upon thawing. It’s best to freeze the un-iced cookies and ice them after thawing.
Q: I don’t have pasteurized egg whites. Can I use regular egg whites?
A: Pasteurized egg whites are recommended for safety, as they are used raw in the icing. If you can’t find pasteurized egg whites, you can use a meringue powder instead, following the package directions for making royal icing.
Q: Can I add sprinkles? A: Absolutely
Q: I’m not confident in swirling. A: You can simply tint the icing different colors, and not swirl