I hope everyone had a great weekend! Now that the Super Bowl is behind us, we’re moving right into Valentine’s Day! We’re starting things out with these cute little cactus cookies!! These guys are a little time consuming for sure, but they make a really fun Galentine’s Day project….especially with lots of wine and snacks!
I also love these cookies because they make really sweet, edible Valentines gifts, especially for co-workers, friends, or just a loved one with a sweet tooth. We’re going to have a week filled with new, sweet treats all week so get ready! We’ll also show you how to turn these cute little Cactus cookies into edible v-day cards later this week too! Enjoy! xx, Jenny
Watch the video below for the piping technique in action!
Hungry for more?
Cutout Cactus Butter Cookies
- 1 cup (2 sticks) unsalted butter
- 1 cup superfine sugar
- 3 ½ tablespoons whole milk
- 1 large egg, lightly beaten
- ½ teaspoon vanilla extract
- 3 cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 large egg whites
- 4 to 4 ½ cups powdered sugar
- green food coloring
- red/pink food coloring
- yellow sprinkles
- Preheat oven to 375˚F.
- In a stand mixer or with a hand mixer cream together butter and sugar.
- Add milk, egg and vanilla and continue to mix. Scrape down sides of the bowl.
- In another mixing bowl, whisk together flour, baking powder and salt.
- Pour flour mixture into the butter mixture and mix until evenly blended and a dough forms.
- Divide dough into two discs, wrap in plastic wrap and refrigerate for 1 hour.
- Lightly flour a clean surface. Roll out 1 disc of dough to ⅛ inch thickness. Using a 3 inch cactus cookie cutter punch out 20 cactus cookies.
- Transfer cookies onto a parchment lined baking sheet, 1 inch apart. (you will need multiple baking sheets or will need to do it in batches).
- Bake cookies for 7 to 9 minutes or until cookies barely begin to brown around the edges.
- Remove from heat and transfer onto a cooling rack.
- Royal icing: In a stand mixer, fitted with a whisk attachment or in a large bowl with a hand mixer, whisk together egg whites until light and frothy. Begin adding sugar, ½ cup at a time until fully incorporated. Continue to beat mixture until light, fluffy and shiny, 7 to 8 minutes.
- Divide the royal icing into 3 bowls and color two of the bowls with green food color and color one with the red/pink food coloring.
- To decorate: Fill a piping bag with one of the green royal icings and fit it with a small round tip and a coupler. Pipe a border of the royal icing around each cactus cookie and allow icing to dry.
- Add 4 to 5 tablespoons of water to the other batch of green icing, to loosen. Once the icing border dries, ‘flood’ each cookie with the loose, green icing, popping any air bubbles with a toothpick and allow icing to dry.
- Once the icing dries, change the small round piping tip to a small star piping tip from the piping bag with the stiff, green icing. Pipe lines onto each cactus cookie for texture and allow icing to dry.
- Fill a piping bag with the red/pink royal icing and fit it with a small star tip. Pipe a small ‘flower’ onto each cookie and finish with a yellow sprinkle in the center of each flower. Allow cookies to dry and serve.
- The cookies will keep fresh in an airtight container for 1 week.
- *Makes 40 Cookies