Bake Butterfly Cookies with Wild Earth Bakery

It’s Day 20 of our #40DaysofPLAY and we’re cooking up some tasty fun! Today we are partnering with Wild Earth Bakery and will be learning how to make their signature sugar cookies and icing.

Cookie ingredients

  • 2 and 1/4 cups (281g) all-purpose flour (spoon and leveled)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened to room temperature.
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • Royal icing (store bought or follow the recipe below)

 Cookie instructions

  1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
  4. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  5. Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
  6. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough. (Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
  7. Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
  8. Decorate the cooled cookies with royal icing.  Feel free to tint icing with gel food coloring. No need to cover the decorated cookies as you wait for the icing to set. If it’s helpful, decorate the cookies directly on a baking sheet so you can stick the entire baking sheet in the refrigerator to help speed up the icing setting.
  9. Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

  Icing ingredients

  • 4 cups (480g) confectioners’ sugar, sifted.
  • 3 Tablespoons meringue powder (not plain egg white powder)
  • 9–10 Tablespoons room temperature water
  • Optional for decorating: gel food coloring 

Instructions

  1. In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat all the icing ingredients together on high speed for 1.5 – 2 minutes. When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. If it’s too thick, add a little more water. (On particularly dry days, I use up to 12-14 Tablespoons water total.) If it’s too thin, add a little more sifted confectioners’ sugar.
  2. Icing completely dries in about 2 hours at room temperature. If you’re layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed it up. 

If you'd prefer your instructions printed, we have you covered. Print the recipies and the Butterfly cookie template.

The City of St. Albert has worked with content developers to provide creative prompts that align with provincial public health measures, and guidance to protect the health system and the community by slowing the spread of COVID-19.

Don’t forget to take a picture of your participation in today’s activity and share it with us online! Use the hashtag #40DaysofPLAY to be entered to win a prize from one of our Festival partners.
 

Wild Earth Bakery owner & operator Melinda Admiraal from Passionate Hospitality Group took over ownership of Wild Earth Bakery in May 2020 during unprecedented times. Being invested in a vibrant community is important to both her and the ownership group in order to ensure that community gathering places like the bakery, restaurant, and Enjoy Centre remain fixtures in the communities that they are apart of.

Wild Earth Bakery logo

Please follow all provincial public health measures when participating in 40 Days of Play activities.

Last edited: May 17, 2021