Pink Ribbon Sugar Cookies – Breast Cancer Awareness
Soft and buttery pink ribbon sugar cookies, because it is October – Breast Cancer Awareness Month
These cookies are cute, but I of course could have done a better job 🙂
You can probably tell I made them in a rush.
But this is not important! What’s important that these cookies were baked for a cause.
I’m pretty sure everyone knows or has heard of a woman diagnosed with this terrible disease. Some people have even lost friends and family in the battle with breast cancer. Others are are lucky to have survived.
October is breast cancer awareness month. Spread awareness about a disease, which is impacting 1 in 8 women in the US.
But keep in mind that early detection of the disease is very important. So go ahead and schedule your yearly breast exam.
I try to keep things on the happy and positive side here, but I really get terrified every time I hear the word cancer…
These cookies are so easy to make. I used my go-to sugar cookie recipe and then I cut out the ribbons with a cookie cutter I got on Amazon. I made some pretty pink royal icing and covered the cookies with it. Then I topped with some pink ribbon sprinkles (also from Amazon). I made these cookies quickly and you can definitely tell. But they are beautiful because they are for a cause. I took them for a get together with my girlfriends and they loved the idea!
I forgot to mention that I ate like 10 of these… Shortbread cookies are my weakness, especially when they are covered with pink icing.
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- For the sugar cookies:
- 1 cup softened unsalted butter
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp baking powder
- ½ tsp salt
- additional flour for rolling
- For the Royal Icing:
- 8 cups powdered sugar
- 6 tbsp meringue powder
- 2 tsp vanilla extract
- 12 tbsp warm water
- more water to thin the icing
- gel food coloring in pink
- pink sprinkles
- In the bowl of a stand mixer, fitted with paddle attachment beat butter for 3 minutes until creamy. Add sugar and vanilla and beat until incorporated. Add egg and mix until combined.
- In a large bowl sift flour and add baking powder and salt. Gradually add flour to wet ingredients. Mix until flour is incorporated.
- Form a ball from the dough, wrap in plastic wrap and refrigerate for 2 hours or overnight.
- Take out of the fridge, when ready to make the cookies. Separate dough in half, make 2 balls. Roll each half between parchment paper, until dough is ¼n inch thick. Using a ribbon shaped cookie cutter, cut out cookies. Try to cut as many as you can. You can of course re roll the dough, but every time you do, tiny air pockets may form and cookies will not be as smooth.
- Preheat oven to 350 F. Transfer cookies to a baking sheet lined with silpat or parchment paper. Bake cookies for 10-11 minutes, until they are barely beginning to turn golden. Let cookies cool on baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
- In the bowl of a stand mixer, fitted with paddle attachment mix together powdered sugar, meringue powder, vanilla and water. Beat for around 8 minutes on medium speed, until thick and shiny.
- Color icing in pink. Use gel (paste) coloring and start by adding just a little at a time.
- Thin icing with water to 20 minute consistency. Fill a piping bag, fitted with Wilton # 2 tip with icing, Cover cookies with royal icing. Add some sprinkles on top (7-10 per cookie) Let the icing set for at least 4 hours. Keep cookies in air-tight container at room temperature up to 10 days, or package each cookie individually.