Butterfly Suncatchers: A Delightful Sweet Treat
As a child, my grandmother would gather me in her kitchen each summer, and we’d create art not just for our walls, but for our bellies. One of our favorite activities would be to make colorful butterfly suncatchers—a treat that sparkled in the sunlight just as brightly as our laughter filled the room. This summertime tradition not only filled our home with delightful scents of sweet dough but also created memories woven with love and laughter.
This recipe is special not only because of its nostalgia but also for its vibrant colors and fun shapes, perfect for any picnic or summer gathering. With a twist on traditional sugar cookies, these Butterfly Suncatchers bring the essence of my grandmother’s cooking into the present, inviting a dash of creativity into your kitchen. So, let’s get started on a recipe that will not only tantalize your taste buds but also brighten your day!
Why You’ll Love This Butterfly Suncatchers
- Kid-approved: Perfect for getting children involved in the kitchen!
- Customizable: Change colors and flavors with different frostings and toppings.
- One-bowl recipe: Less mess means more fun!
- Eye-catching: These cookies are as beautiful as they are delicious.
- Perfect for summer: A light, sweet treat just right for warm weather gatherings.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Food coloring (various colors for decoration)
- Powdered sugar for frosting
Step-by-Step Instructions
Prepare the Dough
- Preheat the oven: Set your oven to 350°F (175°C).
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add eggs and extracts: Beat in the eggs, vanilla extract, and almond extract until well combined.
- Combine wet and dry ingredients: Gradually add the dry mixture to the butter mixture, stirring until a soft dough forms.
Shape and Bake
- Roll out the dough: On a lightly floured surface, roll out half of the dough to about ¼ inch thick.
- Cut out butterflies: Use butterfly-shaped cookie cutters to cut the dough. Repeat until all the dough is used.
- Bake: Place cookies on a parchment-lined baking sheet and bake for 8-10 minutes or until the edges are golden brown. Allow to cool completely.
Decorate
- Frost and decorate: Mix powdered sugar with a little milk and food coloring to create your frosting, then pipe or spread it on your cooled cookies. Get creative with your designs!
Tips & Variations
- Flavor swaps: Substitute almond extract for lemon or orange for a fresh twist.
- Gluten-free option: Replace all-purpose flour with a gluten-free flour blend.
- A sprinkle of zest: Add lemon or orange zest to your dough for an extra burst of flavor.
Storage Instructions
- Refrigerate: Store cookies in an airtight container at room temperature for up to 1 week.
- Freeze: Freeze unfrosted cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw before decorating.
Nutritional Information
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Calories per serving: 150 calories (based on a single cookie)
- Servings: Approximately 24 cookies
Frequently Asked Questions
-
Can I use whole wheat flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a slightly denser cookie. -
How can I make these cookies vegan?
Use vegan butter and substitute the eggs with a flaxseed mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals one egg). -
Can I make the dough in advance?
Absolutely! You can refrigerate the dough for up to 3 days or freeze it for up to 3 months before baking. -
What if I don’t have cookie cutters?
You can use a knife to cut shapes freehand or create a stencil for fun designs.
Serving Suggestions or Pairings
These delightful Butterfly Suncatchers are excellent served with refreshing lemonade, iced tea, or even a scoop of vanilla ice cream on the side. They also pair beautifully with a fruit platter for a colorful summer spread.
Final Thoughts
I hope this recipe brings as much joy to your kitchen as it did to mine with my grandmother. Don’t forget to share your versions and decorating ideas in the comments below! Happy baking!
Print
Butterfly Suncatchers
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Colorful butterfly-shaped cookies that bring delightful memories and vibrant fun to your summer gatherings.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- Food coloring (various colors for decoration)
- Powdered sugar for frosting
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs, vanilla extract, and almond extract until well combined.
- Gradually add the dry mixture to the butter mixture, stirring until a soft dough forms.
- On a lightly floured surface, roll out half of the dough to about ¼ inch thick.
- Use butterfly-shaped cookie cutters to cut the dough. Repeat until all the dough is used.
- Place cookies on a parchment-lined baking sheet and bake for 8-10 minutes or until the edges are golden brown. Allow to cool completely.
- Mix powdered sugar with a little milk and food coloring to create your frosting, then pipe or spread it on your cooled cookies. Get creative with your designs!
Notes
These cookies are great to make with kids and can be customized with different flavors and toppings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg