Printed Butter Cookies
For a quick festive twist, dip your Christmas-shaped cookie cutters in cocoa or cinnamon before stamping your butter cookie dough. The resulting cocoa or cinnamon outlines not only add a delightful flavor but also create a visually appealing and aromatic holiday treat. Enjoy the simple joy of baking and sharing these uniquely decorated cookies!
Ingredients:
- 125g unsalted butter, room temperature
- 80g caster sugar
- 1 teaspoon vanilla paste
- 1/4 teaspoon salt
- 1 medium size egg
- 250g all purpose flour
- 15g cocoa or ground cinnamon
Instructions:
1. Preheat your oven to 180°C.
2. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg and vanilla paste, salt to the butter and sugar. Mix until fully combined.
4. Gradually add the flour to the wet ingredients, mixing until the dough comes together. Be careful not to overmix.
7. Roll out the cookie dough until 1.5cm thickness on a lightly floured surface. Using a round cookie cutter approx 3cm/4cm wide start cutting out cookies. (Adjust according to the cookie size you will print with)
8. Place the cookies on a baking sheet lined with parchment paper, leaving some space between each cookie.
9. Now dipped your chosen mini cookie cutters and dip in the cocoa or cinnamon and press gently onto the tops of the cookies. Shake off the excess cocoa or cinnamon after dipping cutters as you want a clean crisp finish.
10. Bake in the preheated oven for about 10-12 minutes or until the edges are golden brown.
11. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
12. Enjoy your delicious butter cookies with a glass of milk or your favourite hot beverage!