These cookies are just so darn adorable I almost don’t want to eat them. Almost! I brought these along with me to a holiday cookie party along with my peppermint spiral cookies and Snickerdoodle Truffles. There is also a little bit of edible glitter mixed in with the powdered sugar which make them look extra whimsical.
I was probably a little too heavy handed with the rose color but they still look ok! I know I’ll be making these again so I’ve already thought of a few other flavor combinations. Watch out for those!
1 cup/225g unsalted butter, at room temperature
1 cup powdered (icing) sugar
1 drop red or rose gel color
1 tsp vanilla
1/4 tsp cherry extract
3 tbs course sanding sugar
2 cups plain flour
1/4 cup rice flour (I used brown rice flour from whole foods)
1/4 tsp salt
1 cup powdered (icing) sugar, for coating
- Pre-heat the oven to 350 F/180 C and line 2 baking trays with parchment paper. In a large bowl beat the butter and sugar for 3 minutes until smooth and fluffy (like making buttercream). Add the vanilla, cherry extract and gel color. Beat again until combined.
- In a small bowl mix together the flour, rice flour, salt and sanding sugar.
- On low speed add the flour mixture until it just comes together to form a dough.
- Roll into balls that weigh about 17g each. Place the balls on baking tray 2 inches apart. Refrigerate for 15 minutes.
- Bake for 12-15 minutes, rotating the baking tray halfway through until balls are golden. Place on a cooling rack. Once cool place the powdered sugar in bag. Add a few cookies at a time and shake to coat.
- Store in an airtight container. They go stale within a few days.
adapted from Not So Humble Pie