Sparkly Butterfly Cookies: The Prettiest Addition to Your Christmas Cookies Recipes
When you are planning your list of Christmas cookies recipes, you often think of gingerbread men and peppermint bark. But sometimes, you need a cookie that is delicate, elegant, and simply melts in your mouth. That is exactly what these Butterfly Cookies are. They are essentially a rich, buttery shortbread, decorated with homemade sparkling sanding…
When you are planning your list of Christmas cookies recipes, you often think of gingerbread men and peppermint bark. But sometimes, you need a cookie that is delicate, elegant, and simply melts in your mouth. That is exactly what these Butterfly Cookies are. They are essentially a rich, buttery shortbread, decorated with homemade sparkling sanding sugar that catches the light like fresh snow. They are eggless, crisp, and utterly divine.
I promise you, these are the cookies that people reach for when they want something simple but beautiful. The vibrant sanding sugar gives them a festive crunch, and the buttery flavor pairs perfectly with a hot cup of tea or coffee on a cold morning. While we are shaping them as butterflies here, this dough is a dream to work with and can easily be cut into stars or snowflakes to fit your holiday theme.
Get ready to get your hands a little floury and create a batch of cookies that sparkle and shine. This is the tender, buttery bite your holiday platter needs.
Why These Butterfly Cookies Are a Holiday Winner
You are going to fall in love with the texture and simplicity of this recipe. It is a standout for so many reasons:
- Melt-in-Your-Mouth Texture: Because there are no eggs and a high ratio of butter, these cookies have a delicate, crumbly texture that literally melts away as you eat them.
- Eggless & Allergy-Friendly: This is a fantastic recipe to have on hand for friends or family with egg allergies. It’s naturally vegetarian and simple to make.
- Homemade Sparkling Sugar: You don’t need to buy expensive sprinkles! This recipe teaches you how to make your own vibrant sanding sugar in any color you like.
- Sturdy Enough for Gifting: Despite being tender, these cookies hold their shape beautifully, making them excellent candidates for shipping or packing into holiday tins.
- No Mixer Needed: You can make this entire dough by hand using a pastry cutter or your fingertips, which means less noise and less cleanup!
Recipe Snapshot
| Prep Time | 40 minutes |
| Cook Time | 15 minutes |
| Total Time | 55 minutes |
| Servings | 49 cookies |
| Calories | 71 kcal per cookie |
| Course | Dessert, Snack |
| Cuisine | American / European Style |
| Difficulty/Method | Easy / Baking |
Your Shopping List for Buttery Bliss
This recipe uses very few ingredients, so quality matters. Use the best butter you can find!
→ For the Shortbread Dough
- 200 g butter, salted → The butter must be “soft but firm”—able to be indented with a finger but holding its shape. Do not use melted butter!
- 300 g all-purpose flour → The structure of the cookie.
- 100 g granulated sugar → Provides the sweetness and the “snap.”
- 1 teaspoon vanilla extract → For that classic, warm bakery scent.
→ For the Decoration
- 140 g coarse sugar → This is for the sanding sugar. Coarse sugar sparkles better than regular granulated sugar.
- Gel food coloring → Green and turquoise (or red and green for Christmas!). Gel is best to avoid dissolving the sugar.
Let’s Bake! Your Step-by-Step Guide
Ready to create some edible sparkles? Let’s get started.
Part 1: Make the Colored Sugar
- Mix the Colors: Divide your coarse sugar equally into two small bowls. Add a tiny drop of turquoise gel color to one and green to the other.
- Rub it In: Use a spoon (or your fingers with gloves) to mix the color into the sugar until it is evenly distributed. If you want a deeper color, add a tiny bit more. Set these bowls aside to dry out while you make the dough.
Part 2: The Buttery Dough
- Cut in the Butter: In a medium bowl, place your “soft but firm” salted butter. Sift the flour directly over the butter. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture looks like coarse crumbs. This is the secret to that flaky texture!
- Add Sweetness: Stir in the sugar and mix well. Add the vanilla extract. At this point, the mixture will still look quite crumbly. Don’t panic.
- Form the Ball: Turn the crumbly mixture onto a clean workspace. Use your hands to press it together. The heat from your hands will help the butter bind the flour and sugar. Keep pressing until it forms a smooth ball. Do not knead it like bread; just press until it holds together.
Part 3: Roll, Cut, and Bake
- Prep the Oven: Preheat your oven to 175°C (approx. 350°F). Line your baking trays with parchment paper.
- Roll Out: Divide the dough into smaller, manageable sections. Place a section of dough between two sheets of parchment paper. Roll it out to an even thickness (using dowel rods as guides helps!).
- Cut Shapes: Peel off the top layer of parchment. Use a butterfly cookie cutter (or any festive shape you like) to cut out your cookies. Use a flat spatula to carefully lift the cookies onto the baking tray.
- Decorate and Bake: Sprinkle your homemade colored sugar generously over the tops of the cookies, pressing it in very lightly with your finger so it sticks. Bake for 12 to 15 minutes. You are looking for the edges to turn a very light gold.
- Cool: Let the cookies rest on the hot tray for a few minutes to firm up, then transfer them to a wire rack to cool completely.
Eggless Butterfly Shortbread Cookies
Ingredients
Equipment
Method
- Divide the coarse sugar into two bowls. Add a drop of turquoise gel color to one and green to the other. Mix well until color is distributed. Set aside to dry.
- Preheat oven to 175°Celsius (350°F). Line baking trays with parchment paper.
- In a medium bowl, add the butter. Sift in the flour. Mix on low speed or rub the butter into the flour with your fingertips until the mixture turns crumbly.
- Stir in the granulated sugar and vanilla extract. The mixture will still be crumbly.
- Turn the dough onto a clean workspace and press it together firmly with your hands to form a ball. Do not overwork.
- Divide dough into smaller sections. Roll each section between 2 sheets of parchment paper to an even thickness.
- Peel off the top sheet and cut out shapes with a cookie cutter. Transfer cookies to the prepared baking tray using a flat spatula.
- Sprinkle the colored sanding sugar on top of each cookie and press it in gently.
- Bake for 12 to 15 minutes until the edges start to turn light gold. Let cool on the tray for a few minutes before transferring to a wire rack.
Notes
WiseRecipes’ Top Tips for Shortbread Success
These simple secrets will ensure your eggless cookies are perfect every time.
- Butter Texture is Critical. If your butter is too soft or oily, the cookies will spread and be greasy. If it’s rock hard, you won’t be able to mix it. Aim for “cool room temperature”—you should be able to make a dent with your thumb, but it should offer resistance.
- Gel Colors are Best. Liquid food coloring contains water, which can dissolve your sugar crystals and make a sticky mess. Gel colors are concentrated and dry much faster, keeping your sprinkles crunchy.
- Don’t Overwork the Dough. Once the dough forms a ball, stop mixing! If you keep kneading, you’ll develop gluten, and your tender shortbread will turn into tough, hard biscuits.
- Use the Parchment Trick. Rolling the dough between two sheets of parchment paper is a lifesaver. It prevents the dough from sticking to the rolling pin without adding extra flour, which could dry out the cookies.
- Watch the Oven. Shortbread can go from “perfectly pale gold” to “burnt” very quickly. Start checking them at the 12-minute mark. They should look set and dry on top.
Creative Twists: Make It Your Own!
This dough is a fantastic blank canvas.
- Change the Shapes: While butterflies are lovely, this dough holds its shape perfectly for Christmas trees, stars, or snowflakes.
- Spice it Up: Add a pinch of cinnamon or cardamom to the flour mixture for a warm, spiced holiday version.
- Citrus Zest: Rub lemon or orange zest into the sugar before mixing to create a bright, citrusy shortbread.
Keep Them Fresh! Storing Your Cookies
These cookies have excellent staying power, making them great for gifting.
- Room Temperature: Store the cooled cookies in an airtight container. They will stay fresh and crisp for up to a week (if they last that long!).
- Freezing: You can freeze the baked cookies in a freezer-safe container for up to 1 month. You can also freeze the dough ball (wrapped tightly) for up to 2 months; just thaw it in the fridge before rolling.
FAQs: Your Butterfly Cookie Questions, Answered!
Can I use unsalted butter?
Yes, you can. However, the recipe calls for salted butter because the salt helps balance the sweetness and enhances the buttery flavor. If you use unsalted butter, be sure to whisk ½ teaspoon of fine salt into the flour.
Why is my dough cracking when I roll it?
This usually means the dough is a little too cold or dry. Let it sit at room temperature for 5-10 minutes to soften up. If it’s still cracking, the butter wasn’t fully incorporated; gently press it back together with the warmth of your hands.
Can I use regular sugar instead of coarse sugar?
Yes, you can use regular granulated sugar for the decoration, but it won’t have the same “sparkle” or crunch as coarse sanding sugar. It will still taste delicious!
Do I have to use a cutter?
If you don’t have cookie cutters, you can roll the dough into a log, chill it, and then slice it into rounds for “slice and bake” style cookies. They won’t be butterflies, but they will be tasty!
Final Thoughts: A Simple, Sparkly Joy
There is a quiet elegance to a simple butter cookie that really shines during the holidays. These Sparkly Butterfly Cookies are a reminder that you don’t need complicated ingredients to make something beautiful. They are a joy to make, a delight to eat, and a perfect addition to your collection of christmas cookies recipes. Happy baking!
