Crispy and crumbly cookies that are perfect to make with kids! Great for Valentine's Day too! ✨
Ingredients
24 servings- Cake flour240g
- Butter100g
- Egg (medium)1
- Cocoa powder (milk cocoa)10g
- ★Sugar80g
- ★Cake flour (for dusting)to taste
- ★Parchment paper1 sheet
Directions
45 min- 1
Sift 240g of cake flour. Bring 100g of butter to room temperature.
- 2
Mix the butter well, then gradually add the beaten egg (1 medium egg) a little at a time. Add 80g of sugar and mix thoroughly.
- 3
Gently fold in the 240g of cake flour using a spatula with a cutting motion, being careful not to overmix.
- 4
Divide a portion of the dough into a separate bowl and mix in 10g of cocoa powder.
- 5
Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour.
- 6
Dust the work surface with cake flour, roll the dough to 5mm thickness with a rolling pin, and cut into desired shapes using cookie cutters.
- 7
Arrange the cookies on a baking tray lined with 1 sheet of parchment paper.
- 8
Preheat the oven to 170°C and bake for approximately 15 minutes. Bake until the edges are lightly golden brown.
- 9
Baking time may vary depending on your oven, so adjust accordingly. If the cookies are not browning, extend the baking time.
- 10
The cookies will become crispy and crunchy as they cool.
Tips
The key is not to overmix after adding the flour. Adjust the oven temperature and baking time to achieve crispy cookies. Overbaking will make them hard, and too low a temperature will leave them floury. Aim for 170°C for approximately 15 minutes.
Nutrition
Per serving- Calories110 kcal
- Protein1.3 g
- Fat5.5 g
- Carbs13 g
- Sodium0.05 g
Crispy and crumbly cookies that are perfect to make with kids! Great for Valentine's Day too! ✨
Ingredients
24 servings- Cake flour240g
- Butter100g
- Egg (medium)1
- Cocoa powder (milk cocoa)10g
- ★Sugar80g
- ★Cake flour (for dusting)to taste
- ★Parchment paper1 sheet
Directions
45 min- 1
Sift 240g of cake flour. Bring 100g of butter to room temperature.
- 2
Mix the butter well, then gradually add the beaten egg (1 medium egg) a little at a time. Add 80g of sugar and mix thoroughly.
- 3
Gently fold in the 240g of cake flour using a spatula with a cutting motion, being careful not to overmix.
- 4
Divide a portion of the dough into a separate bowl and mix in 10g of cocoa powder.
- 5
Wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour.
- 6
Dust the work surface with cake flour, roll the dough to 5mm thickness with a rolling pin, and cut into desired shapes using cookie cutters.
- 7
Arrange the cookies on a baking tray lined with 1 sheet of parchment paper.
- 8
Preheat the oven to 170°C and bake for approximately 15 minutes. Bake until the edges are lightly golden brown.
- 9
Baking time may vary depending on your oven, so adjust accordingly. If the cookies are not browning, extend the baking time.
- 10
The cookies will become crispy and crunchy as they cool.
Nutrition
Per serving- Calories110 kcal
- Protein1.3 g
- Fat5.5 g
- Carbs13 g
- Sodium0.05 g
Tips
The key is not to overmix after adding the flour. Adjust the oven temperature and baking time to achieve crispy cookies. Overbaking will make them hard, and too low a temperature will leave them floury. Aim for 170°C for approximately 15 minutes.