Homemade Pink Ribbon Cookies

October is Breast Cancer Awareness Month and it is very important to me not only because I am a woman, but also because breast cancer runs in my family. Since I am all about baking I thought it would be great to make some Homemade Pink Ribbon Cookies in honor of all the woman that have battled breast cancer. I also thought it would be great to share that recipe with you!

Supplies Needed to Make Homemade Pink Ribbon Cookies:

For Cookies:

• 2 1/2 Cups of Flour
• 1 Teaspoon Baking Soda
• 1 Teaspoon Cream of Tartar
• 1 1/2 Cups Powder Sugar
• 1 Egg
• 1 Teaspoon Vanilla
• 1 Cup Softened Unsalted Sweet Cream Butter
• Ribbon Cookie Cutter
• Parchment Paper (not wax paper)

For Royal Icing:

• 2 Egg Whites
• 1 Cup Powder Sugar (aka confectioners sugar)
• 1/2 Teaspoon Cream of Tartar
• 1 Teaspoon Vanilla
• Pink Gel Food Coloring
• Icing Bag
• #2 Icing Tip

How to Make Homemade Pink Ribbon Cookies:

Cookie Directions:

1. Mix the butter, sugar, vanilla and egg in a mixing bowl until well combined.
2. In another small bowl add the dry ingredients and mix until combined.
3. Gradually pour in dry ingredients into the wet ingredients bowl and mix until well combined.
4. Once all ingredients are mixed form the dough in a ball. Note: if still sticky add in a half cup of flour and mix until a firm ball of dough forms. Then place dough into a ziplock bag or in a bowl with foil to place on top.
5. Place in fridge for 2 hours so that the dough can rise. Note: It won’t double in size like bread dough.
6. Pull dough out of fridge and let it sit on the counter for 1 hour to reach room temperature.
7. Preheat oven to 350 degrees.
8. Roll dough out and use the ribbon cutter to cut out the cookie shape.
9. Place the cookie on a parchment covered cookie sheet.
10. Bake for 8 minutes.
11. Remove from oven and allow to cool before icing.

Icing Directions:

1. Separate the egg yolk from the whites (you can also just buy egg whites). Then put the egg whites into a mixing bowl.
2. Add the sugar, cream of tartar and vanilla extract to the egg whites.
3. Beat mixture on medium speed for 6 minutes. Note: If the icing has a yellow color and looks like soup add in more powder sugar (about 1 cup).
4. Once the icing is done, pour it into a container that has a lid to it.
5. Divide the icing into 2 bowls. Put the white icing into the first bowl.
6. Add in a few drops of pink coloring into the second bowl and mix until combined.
7. Scoop a small amount of the icing colors into 2 different piping bags that have a #2 icing tip on the bottom.

Cookies/Icing Directions:

1. Outline each color in either the pink or white icing. Allow a few seconds to dry before filling them in with more icing.
2. Squeeze out the majority of the remaining icing into a bowl.
3. Add in 1-3 tablespoons of water to thin the icing out. You want it to be a medium consistency (not too thick or runny). If it is soup like, add in 1/4 cup of powder sugar to thicken it.
4. Spoon some of the thinner icing onto the ribbon cookie (the icing should match the outline color) then using a butter knife spread the icing throughout the cookie.
5. Using the opposite icing color remaining in the piping bag dot a small amount of the icing and using a toothpick dipped into that dot to drag it out to look like a heart.
6. Allow the iced cookies to dry for 5-10 hours before serving or wrapping to gift.

These would be great to make for a bake sale to raise funds for the Breast Cancer Foundation to help someone raise money for a mammogram.