Marble Butter Cookies | My Favourite Butter Cookies
Marble Butter Cookies | My Favourite Butter Cookies (Part 2) – First of all, wishing you a Happy Blessed New Year. This is the first video of the year. I made a video on ‘My Favourite Butter Cookies’ exactly one year ago, and the response was amazing. However, I got a half the people commented that their cookies went flat in the oven. Here I’m using the exact same recipe, except half the batter I added a couple of cocoa powder. The cookies seemed fine in the oven. I believe the key is to cream the butter and sugar well until fluffy and pale. Again, these cookies are amazing, crispy in the outside and melts in your mouth. I hope you’ll be inspired or have more confidence in making these cookies. Enjoy!
FOR FULL RECIPE, please visit my blog at
Ingredients:
113g [½ cup] unsalted butter, softened
60g [¼ cup + 1 tbsp] fine sugar
1 egg yolk*
1 tbsp heavy cream
1 tsp vanilla extract
¼ tsp salt
125g [1 cup] cake flour
16g [2 tbsp] cornstarch
For chocolate dough:
9g [1¼ tbsp] cocoa powder, sifted
1 tbsp heavy cream
❤️*for eggless:
2 tbsp of yogurt or heavy cream
piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, mix softened butter and sugar until creamy, fluffy and pale. Make sure it is only softened, not melting stage. Scrape the bowl occasionally.
3. Add egg yolk*, cream and salt. Mix until well combined.
❤️*For eggless, replace egg yolk with 2 tbsp yogurt or 2 tbsp cream. (Excluding the other tbsp of cream, so total 2 tbsp of cream here)
4. Sift the flour and cornstarch in 2 batches. Fold in until the flour disappear. Then sift the remaining. Fold until incorporated.
5. Divide the dough in half.
6. In one half of the dough, sift the cocoa powder. Fold until well incorporated. Add a tablespoon of cream. This is so that the dough is softer, not too dry, to ease the piping later.
7. Using piping tip #1M.
8. Pipe on a pan, greased and lined with parchment paper.
9. Bake in preheated oven at 170°C/340°F for 16-18 minutes.
10. Cool the cookies completely before serving.
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Email: gracioustreatz@gmail.com
Background music:
by Bgm President
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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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FOR FULL RECIPE, please visit my blog at
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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Email: gracioustreatz@gmail.com
Background music:
by BGM President
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Unauthorized usage or stealing this video is prohibited.
Strawberry Spritz Cookies || Quick & Easy || Dessert Recipes
Strawberry Spritz Cookies || Quick & Easy || Dessert Recipes
These Strawberry Spritz cookies are probably one of the easiest dessert recipes you will ever make! They literally just melt in your mouth and are always going to be everyone's favorite! Try them out in any flavor using different extracts like lemon, banana, mint or vanilla!
Enjoy!
Ingredients:
2 Sticks Butter
1/2 cup Sugar
1/2 tsp Vanilla
2 1/4 cups Flour
1/2 tsp Salt
For Strawberry:
Add 1/4 tsp Strawberry Extract & pink food coloring.
For Chocolate:
Replace 1/4 cup of flour w/ 1/4 cup cocoa powder.
Directions:
Whip the softened butter with the sugar, extract, and salt until its fully creamed together. Add the flour and continue mixing until fully combined into a dough. Add the mixture to a piping or ziplock bag with a star tip. Pipe the cookie dough onto a parchment lined baking sheet. Bake in a parchment lined baking sheet for 5-8 minutes and remove them from the oven. Allow them to set for 5 minuted before removing them from the pan. Enjoy!
Dividing & Coloring Spritz Cookie Dough
Dividing & Coloring Spritz Cookie Dough. Part of the series: Spritz Cookie Recipe. Learn how to divide and color spritz cookie dough with expert holiday recipe tips in this free dessert cooking video clip.
Marble cookies (Eggless)
#shorts #youtubeshorts #egglessbaking #egglessbiscuits #cookies #egglessbaking
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.