I’ve been receiving questions about my cookie recipe. So I decided to share it in here.
This is the recipe I always use to make cookies. The best thing about it is that they don’t spread or get smaller after baking. So if you want to cover your cookies with fondant, you can use the same cookie cutter that you used to cut your cookies. As the cookies are almost the same size and shape after baking, the fondant will fit perfectly, no bigger, no smaller! You can check my cookies to see clearly what I mean.
|250 gr.||Butter (Room Temperature)|
|125 gr.||Sugar Powder|
|55 gr.||Corn Scarch|
|1||Large Egg (Room Temperature)|
|500 gr.||All-purpose Flour|
Take a big bowl and put the butter inside. Mix with a spoon until smooth. Add sugar powder, corn scarch and vanilla. Mix until it gets creamy. Put the egg and mix well. Lastly add the flour and start mixing with your hand. Go on until the dough does not stick your hand. Wrap into a cling film and keep it in the fridge from 1 to 2 hours. Then it will be ready to give shape. Preheat the oven to 160 celcius. Bake about 25-30 minutes.
Roll the dough to 0,7-0,8 cm to get good results. In this way, you can have them almost exactly the same size and shape after baking. If you make them thicker, they can get bigger(although not significantly), or if you make them thinner they get smaller after baking. Also make sure you roll the dough evenly.