My Favourite Assorted Butter Cookies for Festive Season | Easy Spritz Cookies
My Favourite Assorted Butter Cookies For Festive Season – I promise to make a version WITHOUT EGGS, and here you go. I only replace the egg yolk (in the original egg version) to an additional tablespoon of heavy cream and that’s it!. It came out just the same as the egg version. A little crispy but it will melt in your mouth within seconds. You can make this one month in advance because the shelf life can be up to 2 to 3 months in an airtight container, best suited for any festive seasons or giveaways. What do you think? Let me know your comments in the comment box down below. Enjoy!
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FAQ:
1. Why are my cookies melted or flattened in the oven while baking?
Precision of the ingredients is very important. I do recommend using a weighing scale to get precise measurement of the ingredients. Although I’ve given the cup measurements but that’s the last resort for those who really do not have a weighing scale.
2. Can I refrigerate the dough after piping so that the shape will not be flattened in the oven?
There is no need of chilling the piped dough before baking. I baked mine straight away and they don’t melt or flattened in the oven. With that being said, your measurement of the ingredients must be precise.
Ingredients:
200g (¾ cup + 2 tbsp) unsalted butter, softened
100g (½ cup) caster sugar
50g [3½ tbsp] heavy cream
1 tsp vanilla extract
½ tsp salt
220g [1¾ cup] cake flour
28g [3 tbsp] cornstarch
3g [2 tsp] green tea powder
4g [2 tsp] cocoa powder
Piping tip: 2C
80g white chocolate, melted
40g milk chocolate, melted
Coloured sprinkles
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix on high speed for at least 1-2 minutes or until creamy, pale and fluffy.
3. Add the heavy cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear. Pay attention on the consistency of the dough. It will be soft and smooth and a little sticky and wet too.
5. Divide the dough into 3 bowl. I do recommend using a weighing scale because the consistency is very important for piping or spritz dough.
6. For the second and third bowl, add in the green tea and cocoa powder respectively. You may also add green and brown food colouring into respective dough colour to make them more vibrant. This is definitely optional.
7. Transfer the doughs into a piping bag respectively. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
8. Bake in preheated oven at 170°C/340°F for about 15-17 min. For 15min, the cookies might be softer than 17min bake, so it really depending on how crispy you desire your cookies to be.
9. Let it cool completely.
10. Melt some milk chocolate and white chocolate for the side deco. Dip one side of the cookies and sprinkle with some colourful sprinkles.
11. Cookies are ready to serve.
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Easy-to-make and gift-friendly butter cookies recipe/Icing cookies
#Butter cookie #cookie recipe
Easy-to-make and gift-friendly butter cookies recipe
/Icing cookies
Let's make easy and delicious butter cookies.
Let's make a beautiful gift with various cookie cutters.
Ingredients (25 to 30 cookies)
110g unsalted butter
Sugar powder 80g (sugar possible), salt 1g
2 yolks, a little vanilla extract
all-purpose flour 200g (or cake flour)
Corn Starch 10g (You can omit it, but the cookies will be more crispy if you add it.)
TIP
Butter, yolk at room temperature for 1 hour or more
Use the oven after preheating
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EASY PEASY BUTTER COOKIES / SCRUMPTIOUS COOKIES RECIPE /MAGIC OUT OF HANDS
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Melt In Your Mouth Butter Cookies | Danish Butter Cookies Recipe | 쉬운 베이킹
This video recipe will show you how to make 4 types of melt in your mouth butter cookies, inspired by the classic royal danish butter cookie boxes. These include the round country style, rectangular sugar slice, vanilla ring, and round raisin crunch. Whichever is your favourite, use this easy baking recipe to make them all in one batch of cookie dough. The extra fragrant buttery aroma comes from using Wijsman butter and the lightness of the cookie gives it a real mouth in your mouth feel that makes for a perfect afternoon tea at home.
0:00 Intro
0:21 Combine butter and sugar
0:42 Sift in flour and mix to form cookie dough
1:00 Round country style
1:16 Rectangular sugar slice
1:29 Vanilla ring
1:53 Round raisin crunch
2:10 Slice cookies and bake
2:30 Ready to enjoy
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The full recipe is below
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2 cup plain flour
230g salted butter (use wijsman butter for best results)
½ cup caster sugar
1 egg
½ tsp vanilla extract
¼ tsp salt
Additional ingredients for topping:
½ tsp granulated sugar (for rectangular sugar slice)
1½ tbs raisins, chopped (for round raisin crunch)
Mix butter and caster sugar together until combined.
Add egg, vanilla extract, and salt and combine.
Sift in flour and mix until it has a cookie dough consistency and there is no longer any dry flour visible.
Tip: try not to overmix the dough here to prevent cookie from being too dense to eat.
There is enough dough to make 4 batches of cookie.
Round country style shape:
Take ¼ portion of the dough and place on baking paper.
Shape into a rough log shape.
Fold the baking paper over and use a dough cutter to help turn it into a round shaped log.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices.
Rectangular sugar slice shape:
Take ¼ portion of the dough and place on baking paper.
Shape into a rough log shape.
Fold the baking paper over and use it to help form a rectangular shape.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices and top with granulated sugar.
Vanilla ring shape:
Take ¼ portion of the dough and place into piping bag leaving some room at the tip.
Cut the tip off and place into another piping bag with a closed star piping tip fitted.
Pipe into desired shape until all the dough is used.
Refrigerate for 1-2 hrs right until before baking.
Round raisin crunch shape:
Take ¼ portion of the dough and mix with chopped raisins.
Place on baking paper and shape into a rough log shape.
Fold the baking paper over and use a dough cutter to help turn it into a round shaped log.
Refrigerate for 1-2 hrs right until before baking.
Slice into ¾ cm thick slices.
Bake cookies for 15 mins at 160℃.
Allow to cool on a wire rack and serve.
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The most perfect chocolate-chip cookies you will ever see
Recipe can be found at:
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My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
Follow me at:
Instagram: gracioustreatz
Email: gracioustreatz@gmail.com
Background music:
by Bgm President
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.