maandag 13 mei 2013

The perfect cookie

What better way to start of a blog about cookie decorating than to share my favourite cookie recipe?

Of course there is no such thing as the perfect cookie because taste differs from person to person but when it comes to cookies suitable for decoration I think this recipe comes really close...

This recipe is adapted to the 'European' taste and will result in a crispy and crunchy cookie. When I first started decorating cookies I tried a lot of 'traditional' sugar cookie recipes and I soon found out these sweet and often soft & chewy cookies are not very popular overhere.  
We like our cookies CRISPY and CRUNCHY!

The biggest advantage of this recipe is that because these cookies are baked untill they are crispy they don't contain any moist. This means they can be stored for up to three months in an air-tight container (or bag) and still taste just as good!

Tough Cookie!
On top of that, these cookies don't break easily because they are very firm and sturdy so they are perfect for shipping or building things like 3D cookies and houses. 


- 250 gr. unsalted butter
- 150 gr. confectioner's sugar
- 1 large egg
- 450 gr. pastry flour
- 1 teaspoon salt
- flavor (see below)

Coversion chart HERE

1. Cream butter (on roomtemperature) and sugar together in the bowl of an electric mixer with paddle attachement on low speed.

* Don't mix too long or you will get too much air in your dough which causes the dough to spread and form bubbles while baking. 

2. Add egg (on roomtemperature)  and flavor and mix briefly.

3. Add the pastry flour and salt and mix untill completely incorporated. 

* Again, don't mix too long because the cookies will become tough. 
* If you cannot find pastry flour then use all-purpose flour.

* Don't skip the salt! Salt really brings out the flavor.

* Using confectioner's (or powdered) sugar will prefend spread and result in a finer texture of the dough and sharper edges on your cookies.

* If the dough is still sticky, add a little more flour.
If the dough is too dry, add a little more butter or egg untill you have a coherent dough.

4. Form the dough in a flat disk (1-2 cm thick), wrap in cling film and chill for at least 2 hours in the fridge.

* If you are in a hurry, you can also chill the dough for 
15 minutes in the freezer

5. Roll the dough between two peaces of parchment paper using wooden slats or perfection strips to make sure your cookies will all be the same thickness. I prefer my cookies to be 5 mm. thick (=0,2 inch).

* Don't use any flour when rolling the dough because the extra flour can make your cookies dry or tough and when the flour sticks to your cookies even a very small amount can cause stains in your royal icing decorations later on.

* If the dough gets too sticky to roll, chill it for a few minutes in the freezer before you go on.

6. Cut out the cookies shapes and place them on parchment paper lined baking sheets.

* The baking time of your cookies will depend on the size. The cookie dough will bake from the outside inwards and the larger the cookie, the longer it will take to bake all the way to the middle. To make sure small cookies don't get dark brown edges put cookies of approx. the same size together on a baking sheet.

7. Preheat the oven at 160°C
(= 320°F).

8. Start baking the cookies for 10 minutes at 160°C (=320°F). After 10 minutes the shape of your cookies is set and now you can ajust the oven temperature and additional baking time to the size of your cookies:

small cookies: 10 min. at 160°C and then another 10-15 minutes at 150°C

- medium cookies: 10 minutes at 160°C and then another 20-25 minutes at 140°C

- large cookies: 10 minutes at 160°C and then another 30-40 minutes at 130°C

Coversion chart HERE

* Buy an oven thermometer to make sure your oven operates at the right temerature.

* The cookies are ready when they feel firm to the touch (also in the middle!) and have developed an even golden brown color.

* If you have air bubbles on your cookies you can use a cake smoother and gently press the bubbles down when the cookies are just out of the oven and still hot (!!) and soft.

9. Let the cookies cool completely on a rack and then store them in an airtight container untill you are ready to decorate (or eat) them.

Vanilla cookies
add two teaspoons
of vanilla extract

or the seeds of one
vanilla pod
Chocolate cookies
replace 50 gr.
of flour with
50 gr. of
cacao powder

Cinnamon cookies
add one tablespoon
of cinnamon

I hope you will enjoy my recipe as much as I do
and bake lots and lots of delicious & beautiful cookies with it.

Happy Baking!

34 opmerkingen:

  1. leuk, een Engelse blog van een Nederlandse!
    En met 'onze' smaak! Netjes, duidelijk, geen rommel echt mijn stijl, veel succes ermee hé!
    Ann Koekepan (op FB)

  2. Wow thank you so much. I wish your book was in English. I did buy it any way just for inspiration :)

    1. Thank you Caroline! That's the reasing why I decided to start this blog; because I receive a lot of requests for English translations of my recipes & tutorials. There is more to come! x

  3. Lekker en leuk!!! Danke je voor de blog in het Engels, ik ben nog Nederlands aan het leren.
    Succes en groetjes,

    1. Dank je wel voor je enthousiaste reactie Raquel!
      Mijn Engels moet nodig bijgespijkerd worden heb ik bij het schrijven van deze eerste post wel gemerkt! x

  4. Super dat je recepten deelt met ons. Dit ga ik zeker nog eens proberen.

  5. Thank you for this recipe! It's so good to have one in grams! I'm already giving your choc version a go, just a quick question - is the oven temperature for fan-assisted, or do I have to turn it down to accommodate for that?

    Thanks again!

    1. Your welcome Liz! I hope you will like this recipe as much as I do. I am not completely sure because it can depend on the oven but for a fan assisted oven you should probably subtract 20 °C (36 °F) and see how it goes. Happy Baking! x

    2. Thanks - yes, I turned it down, and it worked perfectly! Firm, crunchy and chocolately, really easy to roll, cut and re-roll and NO SPREADING!!! Just a few air bubbles where I must have over mixed the butter/egg.
      Thank you!!

    3. So happy to hear it worked for you! Sometimes I also have air bubbles to, especially if the cookies are a little bigger. You can use a cake smoother to remove them very easily.
      When the cookies are just out of the oven and still very hot (!!) carefully use the smoother to press the bubbles down.

  6. I am so excited about this. I get so many emails about this. Plus now, I can enjoy your delicious cookies without making you work! I am so excited you are writing about your creations! XOXO

    1. Thank you so much Callye!! It really means a lot to me coming from you (my cookie & blogging idol!!) x

  7. Welcome to blogging! Already following you! Can wait to learn from you! XOXO!

    1. Thank you Margaret! Working on a post about royal icing right now so there is more to come... x

  8. I love your work it is very good, and I am a crunchy cookie girl!! So i am so excited to try this cookie...thank you for sharing, and I LOVE that you added measurements, it is really the way I like to bake...

  9. De koekjes zitten nu in de oven... Het ruikt lekker en ben erg benieuwd naar het eindresultaat! De manier van bakken beviel me heel erg goed, ik ben je dankbaar voor je uitgebreide beschrijvingswijze en het delen van je recept!
    Ik blijf je volgen :-)
    Hartelijke groet!

      Je recept is aanbevolen!

  10. How many cookies does this make approximatel?.

  11. Jaaa! Deze koekjes hebben mijn favoriete recept verslagen! Ik vind het leuk om koekjes te decoreren en dat wil het beste met 'sugar cookies', maar inderdaad krijg ik wel eens de reactie: ze zijn zacht, zat de trommel niet goed dicht? Deze zijn perfect!!! Dit wordt het nieuwe recept. Bedankt!

    1. Ik heb er trouwens een theelepel koekkruiden doorheen gegooid, was ook erg lekker!

  12. Great recipe, thank you for also sharing with us who don't know Dutch.

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