Ine-san's classic cut-out cookie recipe is here! The crispy, melt-in-your-mouth texture is just irresistible ♪ Making these with kids sounds like so much fun!
Ingredients
4 servings- All-purpose flour (cake flour)240g
- Butter100g
- Sugar80g
- Egg (M size)1
- ★Cocoa powder (milk cocoa)10g
Directions
90 min- 1
Sift 240g of cake flour. Let 100g of butter come to room temperature.
- 2
Beat 100g of butter until smooth, then add 80g of sugar and mix well. Lightly beat 1 egg and add it in about 3 small additions, mixing until the batter becomes thick and creamy.
- 3
Add the sifted 240g of cake flour and fold it in with a spatula using a cutting motion. Be careful not to overwork the dough.
- 4
To make cocoa dough, transfer a portion of the dough to a separate bowl and mix in the ★ cocoa powder.
- 5
Wrap the dough in plastic wrap, flatten it slightly, and let it rest in the refrigerator for 30 minutes to 1 hour.
- 6
Lightly dust the surface with flour (cake flour), roll the dough out to 5mm thickness with a rolling pin, and cut into your desired shapes using cookie cutters.
- 7
Line a baking sheet with parchment paper and arrange the cookies on it.
- 8
Bake in an oven preheated to 170°C for about 15 minutes, until the edges are lightly golden.
- 9
Baking times may vary depending on your oven, so adjust as needed. If the cookies are not browning, extend the baking time slightly.
- 10
The cookies will be soft right out of the oven, but they will become crispy as they cool.
Tips
The key is not to overwork the dough after adding the flour. Adjusting the oven temperature and baking time will give you perfectly crispy cookies. Overbaking can make them hard, and too low a temperature may leave a floury taste — aim for 170°C for about 15 minutes as a guideline.
Nutrition
Per serving- Calories405 kcal
- Protein6 g
- Fat19.5 g
- Carbs52.5 g
- Sodium0.1 g
Ine-san's classic cut-out cookie recipe is here! The crispy, melt-in-your-mouth texture is just irresistible ♪ Making these with kids sounds like so much fun!
Ingredients
4 servings- All-purpose flour (cake flour)240g
- Butter100g
- Sugar80g
- Egg (M size)1
- ★Cocoa powder (milk cocoa)10g
Directions
90 min- 1
Sift 240g of cake flour. Let 100g of butter come to room temperature.
- 2
Beat 100g of butter until smooth, then add 80g of sugar and mix well. Lightly beat 1 egg and add it in about 3 small additions, mixing until the batter becomes thick and creamy.
- 3
Add the sifted 240g of cake flour and fold it in with a spatula using a cutting motion. Be careful not to overwork the dough.
- 4
To make cocoa dough, transfer a portion of the dough to a separate bowl and mix in the ★ cocoa powder.
- 5
Wrap the dough in plastic wrap, flatten it slightly, and let it rest in the refrigerator for 30 minutes to 1 hour.
- 6
Lightly dust the surface with flour (cake flour), roll the dough out to 5mm thickness with a rolling pin, and cut into your desired shapes using cookie cutters.
- 7
Line a baking sheet with parchment paper and arrange the cookies on it.
- 8
Bake in an oven preheated to 170°C for about 15 minutes, until the edges are lightly golden.
- 9
Baking times may vary depending on your oven, so adjust as needed. If the cookies are not browning, extend the baking time slightly.
- 10
The cookies will be soft right out of the oven, but they will become crispy as they cool.
Nutrition
Per serving- Calories405 kcal
- Protein6 g
- Fat19.5 g
- Carbs52.5 g
- Sodium0.1 g
Tips
The key is not to overwork the dough after adding the flour. Adjusting the oven temperature and baking time will give you perfectly crispy cookies. Overbaking can make them hard, and too low a temperature may leave a floury taste — aim for 170°C for about 15 minutes as a guideline.