I was able to find some time today for baking despite a very hectic day. It’s originally a weekend plan to bake some butter cookies but obviously, I ended up doing it on a Thursday. Oh well!
The first cookies I baked were Chocolate Crinkle Cookies and I perfected it after 2 attempts. By the way, a “perfect” chocolate crinkle cookie for me is something that is gooey, soft, and chocolatey; but butter cookies are waaaay different than chocolate crinkles – from the dough, texture, and cooking time.
The original recipe calls for a 12-minute cooking time, which, by far, I find suitable for chocolate crinkles. The first batch I made under such time was soft but bland. I’ve tasted butter cookies before so I know that something’s not right with my cookies.
The next batch I opted to add another 5 minutes to the baking time, and it worked! Finally my palate is satisfied! I love my butter cookies more when it’s a tad hard but not overbaked.
I used Pop Chef in shaping my cookies. I bought it from Ensogo last week for only Php 199 from its original price of Php400. It’s a steal! 🙂 If you wanna get yours, I’m hyperlinking it here. You can try checking out their site because I find some other cool baking/kitchen tools and gadgets that will make you drool. IKR?
- 6 tablespoons soft unsalted butter
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Chocolate Glaze:
- 1 cup caster sugar
- 1 tbsp unsweetened cocoa
- 2-3tbsps milk ( I used evaporated)
- Preheat the oven to 350 degrees F.
- Cream the butter and sugar together until pale and moving towards moussiness, then beat in the egg and vanilla. In another bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the butter and eggs, and mix gently but surely. If you think the finished mixture is too sticky to be rolled out, add more flour, but do so sparingly as too much will make the dough tough. Form into a fat disk, wrap in plastic wrap, and let rest in the refrigerator for at least 1 hour.
- Sprinkle a suitable surface with flour, place disk of dough on it, and sprinkle a little more flour on top of that. Then roll it out to a thickness of about 1/4-inch. Cut into shapes, dipping the cutter into flour as you go, and place the cookies a little apart on 2 parchment or silpat lined baking sheets.
- Bake for 8 to 12 minutes; obviously it depends on the shape you’re using and whether they are on the upper or lower shelf, though you can swap them around after about 5 minutes. When they’re ready expect them to be tinged a pronounced gold around the edges; they’ll be softish still in the middle, but set while they cool.
- Remove the cookies with a flat, preferably flexible, spatula to a wire rack. When they are fully cooled, you can get on with the icing. Put a couple of tablespoons of not-quite-boiling water into a large bowl, add the sieved confectioners sugar and mix together, adding more water as you need to form a thick paste. Color,as desired. I think pastes are much better than liquid, not just because the range of colors is better but because they don’t dilute the icing as they tint. Ice cooled cookies, as desired.
- Mix caster sugar and cocoa powder in a bowl. Start with 2 tbsps of milk. Add more milk if mixture is thick but not too much that it becomes runny.