Pastel Butter Cookies Recipes

PASTEL BUTTER COOKIES

Steps:

• Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast until golden and fragrant, about 12 minutes. Let cool completely.
• Transfer almonds to the bowl of a food processor; add flour, salt, and cinnamon. Process until nuts are finely chopped, about 1 minute.
• Beat butter with confectioners' sugar on medium speed until fluffy, about 4 minutes. Add vanilla; beat until combined. Slowly add almond mixture; beat on low until just incorporated.
• Line baking sheets with parchment. Using a 1 1/2-inch (1-tablespoon) cookie scoop, drop dough onto prepared sheets. Bake, rotating halfway through, until edges are just turning golden, 14 to 16 minutes. Transfer sheets to a wire rack; let cool completely.
• For each desired color, place 1/2 cup fruit with 1/2 cup confectioners' sugar in food processor; blend until smooth and evenly tinted. (Sugars can be stored in airtight containers up to 1 month.) Sift tinted sugar over cookies as desired. Cookies can be stored in an airtight container at room temperature up to 1 week.

PASTEL BUTTER COOKIES

Steps:

• Preheat oven to 350°F. Place toasted almonds in the bowl of a food processor. Add flour, salt, and cinnamon, and process until nuts are finely ground, about 1 minute.
• In a medium bowl, with an electric mixer on medium, beat butter and 1 cup confectioners' sugar until pale and fluffy, about 4 minutes. Add vanilla and beat until combined. With mixer on low, gradually add almond mixture and beat until just incorporated.
• Using a 1 1/2‑inch (1‑tablespoon) cookie scoop, drop dough onto parchment-lined baking sheets, spacing about 1 inch apart. Bake cookies, rotating sheets halfway through, until edges are just golden, 14 to 16 minutes. Transfer sheets to wire racks and let cool completely.
• For each desired color, place 1/2 cup fruit with 1/2 cup confectioners' sugar in the bowl of a food processor; process until smooth and evenly tinted. (Sugars can be stored in airtight containers up to 1 month.) Place tinted sugars in small bowls and dip cookies, domed-side down, into tinted sugars to coat. Transfer to a plate and let rest, about 30 minutes. (Cookies can be stored in an airtight container at room temperature up to 1 week.)

FRUITY PASTEL COOKIES

Steps:

• In a large bowl, cream the butter, sugar and gelatin powder until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well., Using a cookie press fitted with the disk of your choice, press dough 2 in. apart onto ungreased baking sheets. , Decorate as desired with colored sugar and/or sprinkles. Bake at 400° for 6-8 minutes or until set (do not brown). Remove to a wire rack to cool.

PASTEL TEA COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate 1-2 hours or until dough is easy to handle., Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. butterfly or flower cookie cutters. Place 1 in. apart on ungreased baking sheets. , Bake 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool., For glaze, in a small bowl, combine confectioners' sugar and meringue powder; stir in water until smooth. Divide among small bowls; tint pastel colors. Spread over cookies; let stand until set.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

PEANUT BUTTER CUP COOKIES RECIPE BY TASTY

Steps:

• In a bowl, add the butter and brown sugar, and stir to combine.
• Add the egg and mix until fully incorporated.
• Stir in the peanut butter and vanilla.
• Add the flour, salt, and baking soda.
• Gently fold in the peanut butter cups.
• Chill dough for at least 1 hour.
• Preheat oven to 350˚F (180˚C).
• Once dough is chilled, scoop out a ball about 2 inches (5 cm) wide. Place on a parchment paper-lined baking sheet, leaving about 2-inches (5 cm) in between each ball of dough.
• Bake for 8 to 10 minutes, until bottom edges of cookies are golden.
• Let cookies cool. Can be stored in an airtight container up to 5 days.
• Enjoy!

PASTEL JELL-O COOKIES

Steps:

• Heat oven to 400°F.
• Mix flour and baking powder. Beat butter in large bowl with mixer until creamy. Add sugar and 1 pkg. gelatin; beat until light and fluffy. Blend in egg and vanilla. Gradually beat in flour mixture.
• Shape dough into 1-inch balls. Place, 2 inches apart, on baking sheets. Flatten with bottom of glass. Sprinkle with remaining dry gelatin mix.
• Bake 8 to 10 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

BUTTER COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• In a large bowl, combine the butter and sugar. Cream together with an electric hand mixer until the butter is light and fluffy,
• Add the egg and milk, and continue beating until smooth. Set aside.
• In medium bowl, stir together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients and beat to combine until the dough comes together.
• Turn the dough out onto a lightly floured surface and roll out to ¼-inch (¾ cm) thick. Cut out shapes with cookie cutters of your choice. Re-roll the excess dough and cut out more shapes until all of the dough is used. Transfer the cookies to the prepared baking sheet, spacing about 1 inch (2.5 cm) apart.
• Bake for 6-8 minutes, or until the cookies are firm around the edges but still soft at the centers. Transfer to a wire rack to cool completely.
• Make the frosting: In a large bowl, combine the powdered sugar, butter, vanilla, and condensed milk. Beat with an electric hand mixer until creamy and smooth. Divide the frosting between smaller bowls and add food coloring, if desired.
• Decorate the cookies with the frosting, sprinkles, and candies.
• Enjoy!

BETTY CROCKER'S BUTTER COOKIES

Steps:

• Mix the butter, sugar, and egg together thoroughly. Stir in the flavoring extract you have chosen.
• Sift the flour and baking powder together and stir inches Chill dough.
• Preheat oven to 425 degrees F.
• Rool dough very thin (1/8-inch) on a floured surface. Use cookie cutters to cut into desired shapes. Place on ungreased baking sheets.
• Bake in preheated oven for 5 to 7 minutes. Remove cookies when they are golden not browned. Place sheets of cookies on cooling racks to cool.
• After ten minutes remove cookies from baking sheets and finish cooling on racks.
• Baked, cooled cookies may be frosed with pastel frosting or the frosting may be piped around the edges.

BUTTER COOKIES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Beat the salted butter, vanilla and sugar together with an electric whisk until pale and fluffy. Sift over the flour and beat again until just combined. Spoon the dough into a piping bag fitted with a medium star nozzle.
• Pipe the dough in small 5cm swirls on one large or two smaller baking trays lined with baking parchment, spacing them apart to allow for them to spread. Bake for 15-20 mins until pale golden.
• Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.