Let’s make delicious butter cookies

A

Hello my dear friends welcome back to another simple food recipe, which is BUTTER COOKIES. Yes finally! This post is the first one of cookie box series (I posted about it in earlier article, if you didn’t see that please go and check in here cookie box. All cookies in the box very easy to make, simple ingredients and most importantly least time consuming to prepare those. Butter cookies are the easiest one if I were to choose one among cashew nut cookies, chocolate crinkle cookies and coconut butter cookies. Let me tell you this, the chances of making mistakes while preparing butter cookies is 0%.

And in here using the same cookie dough and divide into two badges so that I could get another two cookies; which are chocolate cookies and chocolate butter strip cookies. So in total with same badge you can get three different type of cookies. Why do you wait still my dears, don’t you think it’s a must recipe you should try? Without using any special cooking utensils such as cookie cutters you can make them and in here I’m going to show you how to do so. It’s the specialty of Rapid Home Art where everything at home, everything is simple, cheap and yet super delicious, also everything is love and share.  

Enough with the chit chat and who doesn’t love to eat homemade cookies right, so come on guys let’s make these beautiful cookies.

Amount of cookies from the recipe will depend on the sizes of cookie that you want it to be.

I know all of you mainly focused in question of “how much cookie can I get from this recipe?” It’s hard to answer because cookie cutters that are using will be different with mine. In order you to get a rough idea I will add number of cookies from each recipe, but remember those are according to my cookie cutter size and cookie dough width. So keep that in mind while you making cookies.

Ingredients for cookie dough:

  • 150g all-purpose flour
  • 80g unsalted butter
  • 60g icing sugar
  • 1 small egg
  • Healthy pinch of salt
  • 1tsp vanilla extract
  • 30-50g melted chocolate (for chocolate cookie dough)

 

Considering points before making cookies

  1. If you are looking for sweetest cookie add more sugar up to 80g. But these cookies carries perfect amount of balance of sweetness and butter. If you are a sweet tooth person go ahead and add more sugar and keep the consistency balanced adding egg.
  2. You can use powdered sugar or icing sugar to make it much easier. If you don’t have both don’t worry use regular sugar and beat till sugar melted.
  3. You need to get a small egg in here, if you couldn’t found or for safety method I recommend you to beat the egg and add 1tbsp amount at a time instead of using whole egg.
  4. You can also use cake flour instead of all-purpose flour. It will give more moisture to cookies.

 

 For 14 cookies

 Steps to make butter cookies:

  1. Add Sifted flour and powdered sugar into a bowl. Combine well and keep aside. If you don’t have powdered sugar or icing sugar, beat the butter and regular sugar in a separate bowl.
  2. Get room temperature butter cut into small pieces beat it until butter turn into ivory in color. Don’t use too much melted butter for this because it will ruin the cookies or if you have cold butter which just take out from fridge, cut it into small cubes and put them in a bowl covered with a lid and keep about 15min or so, until when touching the surface of butter finger mark can lightly keep on and not to go through the butter (if so butter melted too much)
  3. Add vanilla and beat egg (about 4tbsp) and mix well. (if you want to add color add them at this point)Then add flour mixture and combine really well.
  4. All you need to do is combine dough to have playable consistency with no flour lumps cannot be seen. If dough sticky add more flour, if dough is hard add more egg. It’s not an issue when more egg or more flour needed to dough, it’s because required amount depend on the flour type that you using.
  5. Always remember there is no lump of flour and you have soft dough stop mixing. Cookie dough don’t need to knead and it just want to mix well, and that’s it.
  • What I did in here is to make some butter cookies and then divide the dough into two. Also you can divide the dough into three at this point to have butter cookies, chocolate cookies and striped cookies. Do as you wish. In here I’m mentioning my method.
  • If you don’t have cookie cutters at all or don’t have desired shaped cookie cutter this way will be important to you. Get a clean card paper which has at least 2mm thickness. Draw the shapers that you want to have and cut it well. There you have your version of cooking cutter. I know it might be tricky when you cut the shape out of it, its not a tip good for nothing, as you can see I used those in here. When you using DIY cookie cutters make sure to dust with flour and then put on rolled cookie dough. Also get a small sharp knife dusted with flour and cut the dough through the line, keep knife dusted in between you doing so.
  • Get the dough into clean working surface after dusting with flour, also dust flour on rolling pin and cookie cutters also.
  1. Roll the dough to have at least 5mm in thickness and then cutout shapes from cookie dough. Since butter sensitive to heat put flour in between the dough and work surface well.
  2. When you get shapes out of working-top first remove excess dough parts and then be sure to use plastic spatula; carefully put them on a baking tray (lined up with parchment paper).
  3. I got 10 round shaped (with 2inch in diameter) and 4 heart shape (I got shape cutting from 3inch wide square) cookies out from here.
  4. Baked at preheated oven at 150°C about 15-17minutes until cookies turn into light golden color.

After cookie bakes put then on a cooling rack.

For 10 cookies

Steps to make Striped cookies:

  1. After cutting cookie shapes get the excess dough parts and roll them together with the dough. Measure it out and divide into two badges. If you don’t have a scale just eyeball it and get two badges as well.
  2. When I weight down it got 220g and I divided into two portions of 110g. Get one badge and keep other aside.
  3. Get 30g of melted chocolate (use dark or semi-sweet chocolate as your preferences) and pour them into dough portion. I add 1tbsp of instant coffee in here you can either use or not. (It will enhance the chocolate flavor and not taste as coffee!!! Trust me.) Mix them well.
  4. Get two small size zip lock or grocery bags. Put dough portions one for each and roll it out with 4mm in thickness. You should end up with 5 ½ inch wide two equal size squares. Keep them on fridge at least 15min or so.
  5. Then remove from bags and cut them on 4 equal size strips. Now you have 8 strips from both chocolate and butter cookie dough.
  6. Stack these dough strips one after another alternating chocolate and butter to have 8 layers of stack. When doing so brush excess flour in between layers.
  7. Roll the rectangular prism cookie dough in a plastic wrap and keep in fridge for 30min.  
  8. Then cut thin slices which 4mm in wide and place them on a working surface with dusted in flour. Be careful in here because strips can fall off when cutting the thin slices. Use your non dominated hand to catch the cut thin slice before felling on board.
  9. After that keep them again 15min in fridge and cut your desired size from slice.
  10. Place those shapes on a baking tray and bake them on a preheated oven at 150°C about 15-17minutes until cookies turn into light golden color.
  11. There is another way to do this also. Which I show in pictures down below.
  • After getting out from bags cut the dough into 1cm wide strips. Do the same for both chocolate and butter dough. Put cut all strips in fridge for 10min.
  • Then alternatively place strips of cookie dough chocolate and butter keeping them close. Get plastic wrap and put it on striped dough surface. Get your roll pic and run it on the surface without applying too much pressure. What we doing is close the all gaps in between strips of cookie dough. Put that again in fridge for 15min.
  • After that cut out your desired shape cookies out of cookie dough. Cut out as much as possible shapes from it using different size of cookie cutters.
  • Again carefully remove them from working surface and put in the oven to bake at 150°C about 15-17minutes until cookies turn into light golden color.
  1. Either way you can make striped cookies. Follow easy method as you think better. In my personal opinion I choose 2nd

After making cookies you can get left over cookies dough to roll out and get pattern cookies or make chocolate cookies like I did in here

 For 16 – 18 cookies

Steps to make chocolate cookies:

  1. Get left over dough and combine well with 1tbsp melted chocolate or using chocolate powder. I got cookie dough weight about 70g. Mix well to have equally spread chocolate dough.
  2. Again just like before roll the dough on a flour dusted surface and cut out shapes. If the dough too sticky you can add unsweetened chocolate powder in here.
  3. If you want sweeter chocolate cookies add more melted chocolate and instant coffee 1tbsp; you can either add more flour, roll out then cut the shapes or keeping the runny consistency pipe the shape putting chocolate cookie mixture into piping bag.
  4. I got 16 – 18 cookies rolling the dough with 5mm in thickness and cutting them in curvy equilateral triangle with 1 ½ inch wide in length.
  5. Bake them at 150°C about 15-17minutes after carefully placing on a baking tray.

This is a quick method of making three different type of delicious cookies. But there is original recipe for chocolate cookies and I will post them if you like to know about it, so let me know in comments below. You can keep these cookies up to 7 -10 days stored in airtight container. So I hope you enjoy this with making with family members to have a beautiful memory. Especially children will love these cookies much more. See you again with cookie recipe, stay tuned. Byeee….

Leave a Reply