The leopard print cookies with shortcrust pastry are a creative idea for breakfast: simple to prepare but with a decorative touch that makes them truly special.
They are soft and fragrant cookies, vanilla-scented, perfect not only for breakfast but also for enjoying any time of the day.
To make them, we used the classic shortcrust pastry that I always prepare for decorated cookies: a yeast-free pastry that does not require resting time, so the cookies maintain their shape perfectly during baking.
We then divided it into three colors: one part with cocoa powder, one with a little red food coloring, and for some cookies, we added thin strips of black sugar paste to create an even more original leopard print effect.
The work requires a bit of patience to create the spots, but it’s easier than it seems. The baking is very quick (just 10 minutes!), and the cookies keep perfectly in tin boxes for many days.
They are beautiful to look at, delicious to eat, and also ideal for gifting or serving at the end of a meal. A fun recipe to remake every time we want to bring a bit of creativity to the table!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 35 Minutes
- Portions: 36 cookies
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Energy 122.79 (Kcal)
- Carbohydrates 15.53 (g) of which sugars 5.26 (g)
- Proteins 1.99 (g)
- Fat 6.29 (g) of which saturated 3.96 (g)of which unsaturated 2.24 (g)
- Fibers 0.57 (g)
- Sodium 3.40 (mg)
Indicative values for a portion of 28 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups all-purpose flour
- 1 1/2 cups powdered sugar
- 1 egg
- 1 egg yolk
- 2 1/4 cups butter (cold)
- vanilla flavoring
- 2 tbsp unsweetened cocoa powder
- as needed food coloring (or sugar paste)
Tools
- 1 Stand Mixer
- Cookie Cutters
Preparation
Start by preparing the shortcrust pastry. If you have a stand mixer, the work will be very quick! Just put all the ingredients into the bowl except for the cocoa, including the cold butter cut into pieces.
Attach the paddle attachment and start the mixer on low speed. Let it work until the dough compacts into the classic shortcrust pastry.
Transfer the shortcrust pastry to the work surface and finish compacting it by hand. It won’t be necessary to flour the surface, as the dough does not stick.
When you form the dough ball, cut a small part and add the unsweetened cocoa powder: this will give you the brown shortcrust pastry for the leopard spots.
From another even smaller piece, get the third color: you can use a little red or black food coloring, or a small quantity of already colored sugar paste (preferably black), to be used in thin strips for a more original decorative effect.
Roll out a part of the light shortcrust pastry on a sheet of parchment paper to a thickness of about 0.4 inches.
On top of the rolled-out dough, place small balls of brown shortcrust pastry, spaced well apart.
With the third color (obtained with the coloring or sugar paste), create very thin and irregular strips. Use them to loosely surround the brown balls: this will create the typical “spotted” leopard effect.
Cover the decorated shortcrust pastry with another sheet of parchment paper, then gently roll it out with a rolling pin.
The goal is to slightly flatten the decorations and bring the dough to a thickness of about 0.2 inches. This way, the colors will blend well with the base without losing shape.
Now all that’s left is to cut the cookies into your preferred shape: you can use round, heart, flower or any cookie cutters you have at home.
Place the cookies on a baking tray lined with parchment paper and bake them in a preheated oven at 356°F for about 10 minutes.
After 8 minutes, start checking them: they must be well-cooked at the base but remain light on the surface, without darkening too much.
NOTES
These leopard print cookies are truly fantastic for their longevity: being dry cookies, they keep perfectly for several days in the classic cookie boxes with a lid, maintaining all their fragrance and softness. So, you can make a good quantity in advance without worrying about them drying out or losing flavor.
Another thing that makes this recipe fun is the possibility of experimenting with colors: every time you can try new combinations of powder food colorings to create different leopard prints, more vibrant or more delicate depending on your taste or the occasion.
If you enjoyed the recipe or have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Questions and Answers)
Can I use a different type of butter for the shortcrust pastry?
Yes, you can use either regular or slightly salted butter, but it’s recommended to choose a good quality butter for a more delicate taste and perfect texture. Avoid very soft butters or spreadable ones, as they may make the dough too soft.
How can I prevent the sugar paste from melting too much in the oven?
To limit this effect, use only very thin strips of sugar paste and place them on the shortcrust pastry just before baking.
