Ingredients
Butter Mixture
- 1 cup butter (very soft but not melted)
- ¾ cup powdered sugar (or icing sugar)
- 1 teaspoon pure vanilla extract
- ½ teaspoon sea salt
- Pink food coloring (as needed)
Dry Ingredients
- 2 ½ cups all purpose flour (300g)
Liquid
- 3 tablespoons heavy whipping cream (or milk)
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 355°F (180°C) and line cookie sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Soften the butter: Start with very soft butter that is easy to press with your finger but not melted; this will make piping the dough much easier.
- Cream butter and sugar: In a large bowl or stand mixer fitted with a paddle attachment, combine the softened butter and powdered sugar. Mix on low speed until just combined.
- Add flavor and color: Mix in the vanilla extract, sea salt, and pink food coloring. Adjust the coloring until you reach your desired pink hue, keeping in mind the color will lighten slightly after adding the flour.
- Incorporate flour and cream: Gradually add the all-purpose flour to the butter mixture and mix until the dough starts to come together. Add the heavy cream and continue mixing just until a soft dough forms.
- Prepare for piping: Immediately transfer the dough into a piping bag fitted with a coupler and a small, open star piping tip. For better control and to avoid bag breakage, place one disposable piping bag inside another if using disposable bags.
- Divide the dough: Transfer only half of the dough into the piping bag to handle the dough more easily and avoid overstuffing the bag.
- Pipe bow shapes: Pipe small bow shapes onto the parchment-lined baking sheets. If the dough is too stiff to pipe smoothly, warm it slightly by massaging the piping bag or using a hairdryer to gently heat it evenly.
- Freeze before baking: Freeze the piped dough on the baking sheet for 10 minutes to help maintain the shape during baking.
- Bake and cool: Bake one sheet at a time in the center of the preheated oven for 8 minutes or until the bottoms are slightly golden. Let the cookies cool on the baking sheet for a few minutes to firm up before handling.
Notes
- Use very soft butter—not melted—for ease of piping and the best texture.
- Double piping bags help prevent breakage when working with stiff dough.
- If the dough hardens while piping, gently warm it with a hairdryer or massage the bag to restore softness.
- Freezing the piped shapes before baking helps maintain the bow shapes.
- These cookies keep well in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 8 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian