Pink Pig Shortbread Cookies

Pink Pig Shortbread Cookies
Staff Writer
Pink Pig Shortbread Cookies

Laurie Smith

Pink Pig Shortbread Cookies

You (or rather, your kids, right?) will have fun dancing these little piggies across the kitchen and all over the house — just hope that they don't leave a trail of crumbs behind to clean up. Of course, piggies are messy little animals, and so are the people that eat them.

Click here to see Best Cookies for Kids.


For the powdered sugar icing

In a bowl, whisk together the powdered sugar, milk, and vanilla extract. Divide the icing into 2 parts, with most of it going into a medium-sized bowl. Use food coloring to tint the larger batch of icing. Leave the remaining frosting untinted.

For the shortbread

Line baking sheets with parchment paper or silicone mats, or grease generously with cooking spray. Using a mixer fitted with the paddle attachment, beat the butter and sugar in a large bowl on medium-high speed until fluffy. Add the vanilla extract and beat until combined.

In a separate bowl, stir together the flour and baking powder. Add the flour mixture slowly to the butter mixture, beating on low speed. Stop beating as soon as the flour is incorporated (overbeating will produce a tough cookie). Form the dough into a ball, cover in plastic wrap and refrigerate for 30 minutes before rolling it out.

Meanwhile, preheat the oven to 350 degrees.

Lightly flour a flat, smooth surface. Roll out the chilled dough to ¼-inch thickness. Cut the cookies with a 4-inch pig cookie cutter. Use a spatula to transfer the cookies to the baking sheets, placing them ½ inch apart. Combine the dough scraps and reroll the dough to cut more cookies.

Bake the cookies until light brown around the edges, for 10-12 minutes. Cool the cookies for 10 minutes on the baking sheet. Remove with a spatula and cool completely on racks about 5 minutes before icing.

When the cookies are cool, dip them face down in the pink icing, being sure to cover the whole cookie. Set the cookies, icing side up on parchment paper and let the icing harden before continuing to decorate.


Calories per serving:

284 calories

Dietary restrictions:

Low Sodium Low Potassium, Kidney Friendly, Vegetarian, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, Kosher

Daily value:



  • Fat 16g 24%
  • Carbs 33g 11%
  • Saturated 10g 49%
  • Fiber 1g 2%
  • Trans 1g
  • Sugars 17g
  • Monounsaturated 4g
  • Polyunsaturated 1g
  • Protein 2g 5%
  • Cholesterol 41mg 14%
  • Sodium 34mg 1%
  • Calcium 39mg 4%
  • Magnesium 6mg 1%
  • Potassium 32mg 1%
  • Iron 1mg 6%
  • Zinc 0mg 1%
  • Phosphorus 67mg 10%
  • Vitamin A 131µg 15%
  • Thiamin (B1) 0mg 11%
  • Riboflavin (B2) 0mg 7%
  • Niacin (B3) 1mg 6%
  • Vitamin B6 0mg 1%
  • Folic Acid (B9) 39µg 10%
  • Vitamin B12 0µg 1%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 1µg 2%
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