There’s something utterly charming about delicate, buttery cookies shaped like little bows, don’t you think? This Piped Butter Bow Cookies Recipe delivers just that—crispy, melt-in-your-mouth shortbread with a pop of pink and a hint of saltiness that keeps you coming back for more.

Multiple twisted cookies with bright pink color and a ridged, textured surface lie scattered on light brown crumpled parchment paper. Each cookie has a looped shape with two twisted arms crossing over each other, creating a consistent, thick rope-like form. The overall scene shows a close-up view, highlighting the soft, powdery texture of the cookies and the irregular folds of the parchment. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Piped Butter Bow Cookies Recipe
Top Tip
How to Serve Piped Butter Bow Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Piped Butter Bow Cookies Recipe

Why You'll Love This Recipe

I’ve made these piped butter bow cookies more times than I can count, and every batch feels special. What’s not to love? They’re simple yet elegant, easy enough if you follow the tips, and perfect for gifting or teatime.

Beautiful Presentation: Their bow shape is adorable, making them eye-catching whether for a party or a cozy snack.
Perfect Texture: Buttery and crisp with just the right bit of salt to balance the sweetness.
Fun to Make: Piping the dough into bows is like a little creative escape—you’ll enjoy the process as much as the taste.
Reliable Results: With a few insider tips from my kitchen, you’ll nail the perfect consistency and bake every time.

Ingredients & Why They Work

Each ingredient in the Piped Butter Bow Cookies Recipe plays its part to create that melt-in-your-mouth wonder. Using very soft butter, good-quality vanilla, and just the right flour-to-cream ratio keeps the cookies tender yet structured enough to hold the bow shape.

Flat lay of a small mound of very soft pale yellow butter, a white ceramic bowl filled with fine white powdered sugar, a few whole brown vanilla beans beside a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl containing coarse sea salt crystals, a small white ceramic bowl with delicate pink liquid food coloring, a neat pile of white all-purpose flour, and a small white ceramic bowl holding smooth heavy whipping cream, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Butter: Use very soft, not melted butter for easy piping and a rich, tender bite.
Powdered Sugar: Gives sweetness and smooth texture without grittiness.
Vanilla Extract: Adds warmth and depth to the buttery flavor.
Sea Salt: Just a touch to balance the sweetness and enhance butter richness.
Pink Food Coloring: Because these bows deserve their perfect pastel touch—you can adjust to your preferred shade!
All-Purpose Flour: The base that provides structure but keeps the cookies delicate.
Heavy Whipping Cream: Or milk, to bring the dough together without making it too stiff.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing with this recipe by changing up the color or even adding a touch of lemon zest for a fresh twist. You can also swap the heavy cream with milk if that’s what you have on hand—it still works beautifully.

Lemon Zest Variation: Adding a teaspoon of finely grated lemon zest gives these cookies a bright lift that pairs wonderfully with the buttery notes.
Chocolate Drizzle: Once cooled, drizzle dark chocolate over them for an elegant finish—perfect for gifting.
Food Coloring Play: Feel free to switch up the pink for pastel blue or lavender to match holidays or parties.

Step-by-Step: How I Make Piped Butter Bow Cookies Recipe

The image shows a woman's hand squeezing pink frosting through a metal piping tip onto a white marbled surface covered with parchment paper. The frosting forms a curvy shape with a ridged texture from the piping tip, and another similar shape lies nearby on the paper. The woman is wearing a cream-colored, ribbed sweater sleeve. In the blurred background, there is a gingerbread house and a white bowl. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Ingredients and Tools

Start by letting your butter soften at room temperature until it’s easy to press a finger into but not melted. Preheat your oven to 355°F (180°C) and line your baking sheets with parchment paper. Having everything ready makes the process smooth and fun.

Step 2: Cream Butter and Sugar

In a large bowl or mixer, beat your soft butter and powdered sugar just until combined. This helps avoid overmixing, which could make your cookies tough. It should look creamy but not whipped too fluffy.

Step 3: Add Flavor and Color

Mix in vanilla extract, sea salt, and your pink food coloring a little at a time. The color deepens as you add more flour, so make it a bit richer than you want at this stage. I love seeing that pretty pink start to take shape here!

Step 4: Combine Flour and Cream

Gradually add the flour and mix until the dough just comes together. Then add the heavy cream and mix again just until the dough is soft but holds shape. If your dough feels too stiff to pipe, trust me—it’s okay to warm it up slightly by massaging the bag or a quick blow of warm hair dryer.

Step 5: Pipe Your Bows

Load half the dough into a piping bag fitted with a small, open star tip and coupler—this combo really cuts down on the bag breaking or splitting. Hold your hand steady, and pipe bow shapes on the parchment-lined sheet. Freeze the whole tray for 10 minutes before baking to keep the shapes crisp and defined.

Step 6: Bake and Cool

Bake the cookies one tray at a time for about 8 minutes or until the bottoms turn lightly golden. Don’t overbake! Let them cool on the sheet for a few minutes—they firm up as they cool, so be gentle when moving them to wire racks.

Top Tip

I’ve learned that the key to perfect piping and gorgeous cookies lies in the dough consistency and temperature—so here are my best tips for you:

Butter Softness: Too hard and piping is next to impossible; too soft, and the dough won’t hold shape. Test with your finger—it should give easily but not be greasy.
Double Bag It: Use two piping bags—one inside the other—to prevent breaking when piping stiff dough. It saved me countless batches!
Freeze Before Baking: Always freeze your piped dough for 10 minutes. This step stops spreading and keeps those pretty edges sharp.
Gentle Handling: These cookies are delicate—letting them cool before moving means fewer broken bows on your tray.

How to Serve Piped Butter Bow Cookies Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar over the bows for a sweet snowy effect. For a touch of elegance, a few white chocolate drizzles or edible pearl sprinkles make these cookie bows party-ready.

Side Dishes

These cookies pair beautifully with a cup of hot tea, especially Earl Grey or chamomile. They also make a lovely light dessert alongside fresh berries or a dollop of whipped cream for a little indulgence.

Creative Ways to Present

I’ve gifted these cookies in small clear boxes tied with ribbon, layering the bows with parchment paper to protect their shape. For a shower or party, arranging them on cake stands or tiered trays adds a whimsical, feminine touch that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to a week. They stay crisp and flavorful, but be sure to keep them away from humidity to prevent softening.

Freezing

You can freeze the raw piped dough on the baking sheet, then transfer it to a freezer bag once solid. This way, you can bake fresh batches anytime. Cookies themselves freeze well too—just thaw at room temperature before enjoying.

Reheating

If you want to refresh stored cookies, pop them in a warm oven (about 300°F/150°C) for 3-5 minutes. This helps regain their crispness without drying them out.

Frequently Asked Questions:

Can I use salted butter instead of unsalted?

Using salted butter is possible, but you should omit or reduce the added sea salt to balance the flavor. I prefer unsalted to control the saltiness.

What if my dough is too hard to pipe?

If your dough feels too stiff, try warming the piping bag by massaging it with your hands or using a hair dryer briefly. This softens the dough and makes piping easier, but don’t overheat it or it’ll get too soft.

Can I make these cookies without the food coloring?

Absolutely! They’ll have a classic shortbread look instead of pink, but the flavor and texture remain the same. Sometimes I skip the coloring for a more traditional vibe.

How long do these cookies last?

Stored in an airtight container at room temperature, these cookies stay fresh and crisp for about a week. Beyond that, their texture might soften, but you can always refresh them in a warm oven.

Final Thoughts

Making these Piped Butter Bow Cookies Recipe has become one of my favorite little kitchen rituals. The joy of watching simple ingredients turn into pretty, crisp bows that taste incredible is honestly priceless. I hope you enjoy baking them as much as I do—they’re sure to brighten your day and your cookie jar!