Butter Cookie Box | Butter & Chocolate Cookie Variations
Gracious Treatz
1,883,182 views
Cookie Box - This is literally my first time making so many variety patterns of cookies. I made a video on my favourite butter cookie last couple weeks. That was just one variation. In this video I am showing you how to prepare a dough for both piping/squeezing and roll out cookie dough. And also both butter and chocolate cookie variations. Super easy, I hope you are inspired to bake with me at this time. By the way, it's Chinese New Year next week, and I am baking lots of cookies and cake to give away. Enjoy!
FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/ba...
FAQ:
What's the difference between egg white and egg yolk in cookies?
By adding egg whites, the cookie's outcome will be more crispy and firm; whereas adding egg yolk the cookies will be more moist, hence softer.
What is the eggless option?
Check recipe below.
Ingredients:
• Butter Cookies
Pressed Dough
150g (½cup + 2½tbsp) butter
80g (¼ cup + 2 tbsp) fine sugar or castor
¼ tsp salt
28g (slightly less than 1 egg) egg white
1 tsp vanilla extract
180g (1½ cup) cake flour
20g (3 tbsp) almond flour
Roll-Out / Cut-Out Dough
Add additional 3 tbsp cake flour
Chocolate Cookies
Pressed Dough
50g (⅓ cup) semi-sweet chocolate, melted
150g (½cup + 2½tbsp) butter
60g (¼ cup + 1 tbsp) fine sugar or castor
¼ tsp salt
28g (slightly less than 1 egg) egg white
1 tsp vanilla extract
180g (1½ cup) cake flour
20g (3 tbsp) almond flour
10g (1 ½ tbsp) cocoa powder
Roll-Out / Cut-Out Dough
Add additional 3 tbsp cake flour
• Cookie Frosting
40g (¼ cup) white chocolate, melted
40g (¼ cup) dark or semisweet chocolate, melted
Garnish with nuts (I used crushed pistachio nuts)
_______________________________________________
Eggless Option:
Replace egg white with 2 tbsp of milk. Also add 2 tbsp cornstarch and sift together with the dry ingredients.
Instructions:
Butter Cookies
Pressed Cookies
1. Preheat oven at 170°C/340°F.
2. In a large bowl, mix butter, sugar and salt until creamy and pale.
3. Add egg white, mix until combined.
4. Sift the dry ingredients in 2 batches. Use a spatula to fold in until it forms a dough.
5. For pressed cookies, you may transfer into a piping bag or a cookie tool like mine, and start having some fun squeezing the dough.
Roll-out Cookies
6. For roll-out or cut-out cookies, add additional 3 tbsp of flour into the dough.
7. Bake in preheated oven at 170°C/340°F for about 15-18 min
8. Cool completely for boxing up.
Follow me at:
Instagram: gracioustreatz
Email: gracioustreatz@gmail.com
Background music:
by Bgm President
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.
20 Comments
Butter Cookie Box | Butter & Chocolate Cookie Variations
Gracious Treatz
1,883,182 views
Cookie Box - This is literally my first time making so many variety patterns of cookies. I made a video on my favourite butter cookie last couple weeks. That was just one variation. In this video I am showing you how to prepare a dough for both piping/squeezing and roll out cookie dough. And also both butter and chocolate cookie variations. Super easy, I hope you are inspired to bake with me at this time. By the way, it's Chinese New Year next week, and I am baking lots of cookies and cake to give away. Enjoy!
FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/ba...
FAQ:
What's the difference between egg white and egg yolk in cookies?
By adding egg whites, the cookie's outcome will be more crispy and firm; whereas adding egg yolk the cookies will be more moist, hence softer.
What is the eggless option?
Check recipe below.
Ingredients:
• Butter Cookies
Pressed Dough
150g (½cup + 2½tbsp) butter
80g (¼ cup + 2 tbsp) fine sugar or castor
¼ tsp salt
28g (slightly less than 1 egg) egg white
1 tsp vanilla extract
180g (1½ cup) cake flour
20g (3 tbsp) almond flour
Roll-Out / Cut-Out Dough
Add additional 3 tbsp cake flour
Chocolate Cookies
Pressed Dough
50g (⅓ cup) semi-sweet chocolate, melted
150g (½cup + 2½tbsp) butter
60g (¼ cup + 1 tbsp) fine sugar or castor
¼ tsp salt
28g (slightly less than 1 egg) egg white
1 tsp vanilla extract
180g (1½ cup) cake flour
20g (3 tbsp) almond flour
10g (1 ½ tbsp) cocoa powder
Roll-Out / Cut-Out Dough
Add additional 3 tbsp cake flour
• Cookie Frosting
40g (¼ cup) white chocolate, melted
40g (¼ cup) dark or semisweet chocolate, melted
Garnish with nuts (I used crushed pistachio nuts)
_______________________________________________
Eggless Option:
Replace egg white with 2 tbsp of milk. Also add 2 tbsp cornstarch and sift together with the dry ingredients.
Instructions:
Butter Cookies
Pressed Cookies
1. Preheat oven at 170°C/340°F.
2. In a large bowl, mix butter, sugar and salt until creamy and pale.
3. Add egg white, mix until combined.
4. Sift the dry ingredients in 2 batches. Use a spatula to fold in until it forms a dough.
5. For pressed cookies, you may transfer into a piping bag or a cookie tool like mine, and start having some fun squeezing the dough.
Roll-out Cookies
6. For roll-out or cut-out cookies, add additional 3 tbsp of flour into the dough.
7. Bake in preheated oven at 170°C/340°F for about 15-18 min
8. Cool completely for boxing up.
Follow me at:
Instagram: gracioustreatz
Email: gracioustreatz@gmail.com
Background music:
by Bgm President
Copyright © Gracious Treatz. All rights reserved.
Unauthorized usage or stealing this video is prohibited.
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