Adorable Panda Shortbread Cookies Decorated with Melted Chocolate and Pink Bow
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Panda cookies are a fun and adorable treat that are sure to be a hit with kids and adults alike. These cookies can be made using either shortbread or regular sugar cookie dough, so you can choose whichever type of cookie you prefer.
One great thing about these panda cookies is that they are perfect for any child who is going through a panda phase, just like the creator of this recipe’s daughter. These cookies would be a great addition to a birthday party or any other special occasion, and they would look especially cute paired with a panda skating jacket or panda pumpkin. If you are interested in learning how to make a panda skating jacket and panda pumpkin, check out this blog for more information.
Rather than using royal icing, which can take a long time to dry, the creator of this recipe decided to try using melted chocolate as a topping for their panda cookies. This decision paid off, as the melted chocolate worked great and added a delicious chocolatey flavor to the cookies. If you are short on time and want to create a wow effect with kids, using melted chocolate is a highly recommended option. Even my husband couldn’t resist the charm of these panda cookies and demanded one for himself.
If you are planning on making these panda cookies for a group of kids, be sure to make extra. These cookies are sure to be a huge hit, so it’s best to be prepared. You’ll be glad you made extra when you see the joy on the kids’ faces as they enjoy these tasty treats.
Overall, panda cookies are a fun and delightful treat that are perfect for kids of all ages. Whether you choose to make them using shortbread or sugar cookie dough, and whether you top them with royal icing or melted chocolate, these cookies are sure to be a hit with anyone who tries them. So why wait? Gather your ingredients and get baking today!
EQUIPMENT
- Measuring Cup
- Measuring spoons
- Kitchen Aid mixer
- Spatulas
- Food wrap
- Drying rack
- Wilton candy melts pot
- Bear Cookie Cutter
- Bows Silicone Mold
- Cake Spatula
- 2 Royal icing piping bags Medium bags
- Needle Modelling Tool
INGREDIENTS
Shortbread Cookies
- 1 cup unsalted butter
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
Chocolate icing
- 1 ½ cups Semi-Sweet Chocolate Chips
- 2 tbsp coconut oil
- ½ cup Pink candy melts
- 1 tsp coconut oil
Packaging
INSTRUCTIONS
Cookies
- Measure out all ingredients.
- In a kitchen aid mixer, mix the butter on high with the paddle attachment and sugar until creamy.
- Add in the vanilla extract and mix.
- Add in the flour.
- Mix on medium speed until everything is well combined.
- Divide the dough into two parts.
- Press each part into a disk in cling plastic food wrap.
- Refrigerate the dough for at least 1 hour or overnight. If refrigerating overnight, be sure to leave the dough on the counter for 20-30 minutes to soften before rolling it out.
- Preheat your oven to 350F. Lightly dust a surface with flour.
- Unwrap cookie dough from plastic food wrap.
- Lightly dust the top of the dough with flour.
- Roll the dough out to a thickness of about 1/3-1/2 inch.
- Use a bear cookie cutter to cut out the cookies.
- Transfer them to a baking sheet lined with parchment paper.
- Refrigerate the tray of cookies for 10-15 minutes before baking. Bake the cookies for 8-10 minutes, or until they are lightly golden brown.
- Transfer the cookies to a cooling rack to cool completely.
Pink chocolate bows
- While the cookies are cooling, place pink chocolate chips and coconut oil in a chocolate melting pot and turn it on to high.
- Keep mixing the chocolate until it is completely melted.
- Prepare your silicone molds, cake spatula, and spoon.
- Using a spoon, fill the silicone molds with the melted chocolate. Use a cake spatula to remove any excess chocolate.
- Freeze the molds for 10 minutes.
- Then remove them from the freezer.
- Transfer the chocolate bows to a plate or baking sheet.
Preparing chocolate icing
- To make the chocolate icing, place semi-sweet chocolate chips and coconut oil in a chocolate melting pot and turn it on to high.
- Keep mixing the chocolate until it is completely melted.
- Chocolate needs to be completely melted.
- Prepare a piping bag in the tall glass.
- Divide the melted chocolate into two royal icing piping bags.
- Tight the knot at the end of each bag.
- Cut about 1 mm off the end of one bag and about 2-3 mm off the end of the other bag.
- Use the bag with the smaller cut-off end to draw an outline around the edge of each cookie.
- Use the bag with the larger cut-off end to fill in the middle of each cookie, spreading the chocolate icing with a needle tool.
- Gently tap the cookies on the table to smooth out the icing. Add a pink bow to each cookie before the icing hardens.
- Transfer cookies to the cooling rack.
- Let the icing harden completely (about 1 hour) before packaging the cookies.
Alternative Chocolate-Melting Method
If you don’t have a nifty candy melting pot in your kitchen collection, here is a simple microwave melting method that will work for anyone!
How to Melt Candy Melts in the Microwave:
- First, pour the candy melts into a heat-safe bowl or silicone measuring cup.
- Then, heat the candy melts in the microwave at 50% power, or on a defrost setting, for 1 minute.
- Next, stir the candies thoroughly.
- Use a towel or an oven mitt to protect your hand from the heat when handling the bowl or cup.
- Then, continue to microwave the candies at the same low setting in 15-30 second intervals, stirring in between each interval, until the candy is almost melted.
- Finally, let the candy sit for about 1 minute to let the residual heat take care of any small unmelted pieces of candy leftover.
- If you try another interval of cooking at this point, the candy could overcook and burn so it’s better to let the candy sit and take care of itself.
For more chocolate-melting methods and tips, check out my simple guide on How to Melt Candy Melts.
Packaging
- Prepare 18 4×6 inch food self-sealing clear bags.
- Place one cookie in each bag and seal the bags shut.
- Enjoy your Panda Shortbread Cookies!
Panda Theme
More Fun Cookie Recipes
If you’re looking to make something fun and unique, cookies are a great place to start! You can make a variety of fun designs, such as:
- Skull sugar cookies
- Ice skate cookies
- Valentine’s Day Sugar Cookie
- Easter sugar cookies
- Unicorn sugar cookies
Get creative and have fun with your cookie decorating!
Panda Shortbread Cookies
Equipment
- 2 Royal icing piping bags Medium bags
Ingredients
Shortbread Cookies
- 1 cup unsalted butter
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
Chocolate icing
- 1 ½ cups Semi-Sweet Chocolate Chips
- 2 tbsp coconut oil
- ½ cup Pink candy melts
- 1 tsp coconut oil
Packaging
Instructions
Cookies
- Measure out all ingredients.
- In a kitchen aid mixer, mix the butter on high with the paddle attachment and sugar until creamy.
- Add in the vanilla extract and mix.
- Add in the flour.
- Mix on medium speed until everything is well combined.
- Divide the dough into two parts.
- Press each part into a disk in cling plastic food wrap.
- Refrigerate the dough for at least 1 hour or overnight. If refrigerating overnight, be sure to leave the dough on the counter for 20-30 minutes to soften before rolling it out.
- Preheat your oven to 350F. Lightly dust a surface with flour.
- Unwrap cookie dough from plastic food wrap.
- Lightly dust the top of the dough with flour.
- Roll the dough out to a thickness of about 1/3-1/2 inch.
- Use a bear cookie cutter to cut out the cookies.
- Transfer them to a baking sheet lined with parchment paper.
- Refrigerate the tray of cookies for 10-15 minutes before baking. Bake the cookies for 8-10 minutes, or until they are lightly golden brown.
- Transfer the cookies to a cooling rack to cool completely.
Pink chocolate bows
- While the cookies are cooling, place pink chocolate chips and coconut oil in a chocolate melting pot and turn it on to high.
- Keep mixing the chocolate until it is completely melted.
- Prepare your silicone molds, cake spatula, and spoon.
- Using a spoon, fill the silicone molds with the melted chocolate. Use a cake spatula to remove any excess chocolate.
- Freeze the molds for 10 minutes.
- Then remove them from the freezer.
- Then remove them from the freezer and transfer the chocolate bows to a plate or baking sheet.
- Transfer the chocolate bows to a plate or baking sheet.
Preparing chocolate icing
- To make the chocolate icing, place semi-sweet chocolate chips and coconut oil in a chocolate melting pot and turn it on to high.
- Keep mixing the chocolate until it is completely melted.
- Chocolate needs to be completely melted.
- Prepare a piping bag in the tall glass.
- Divide the melted chocolate into two royal icing piping bags.
- Tight the knot at the end of each bag.
Icing cookies
- Cut about 1 mm off the end of one bag and about 2-3 mm off the end of the other bag.
- Use the bag with the smaller cut-off end to draw an outline around the edge of each cookie.
- Use the bag with the larger cut-off end to fill in the middle of each cookie, spreading the chocolate icing with a needle tool.
- Gently tap the cookies on the table to smooth out the icing. Add a pink bow to each cookie before the icing hardens.
- Transfer cookies to the cooling rack.
- Let the icing harden completely (about 1 hour) before packaging the cookies.
Video
Nutrition
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