IT’S COOKIE TIME!

EATS / September 15, 2014

 

I found these awesome Miffy and Hello Kitty cookie stamp and cutter sets online and couldn’t wait to get my hands on them so had them immediately shipped out. Looking for something simillar? Well, good news, you can shop them HERE! Aren’t they just the cutest?

 

 

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I wanted the perfect recipe to test them out with, so turned to my go-to sugar cookie recipe from my book QUEEN OF CRAFTS, which is my all time favourite recipe for cut-out cookies. It works every time!

 

 

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I usually like to use this recipe to make both my broken heart and button biscuits – check ’em out here in the baking chapter from Queen of Crafts.

 
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Luckily the recipe is super-easy to put together and I usually have all the ingredients at hand. So hopefully you should too!

 

RECIPE

4 oz butter (softened)

5 oz sugar

8 oz plain flour

1 egg

1 tsp baking powder
1 tsp Vanilla essence

 

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1. Preheat the oven to 180 C

2. In a large baking bowl, cream the butter and sugar till nice and fluffy.
3. In a separate bowl, sift the flour and baking powder together.
4. Gradually add the beaten egg into the butter and sugar mixture, then stir in the Vanilla to combine.
5. Finally gradually add the flour and baking powder mixture to the wet ingredients to form a dough.

 

 

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Wrap the dough in cling film and leave to chill in the fridge for 30 mins. This bit is important so don’t skip this step! After a little trial and error and a few broken bunny ears, I realised you gotta keep the dough thick and work with it straight from the fridge as the more you handle the dough, the warmer it gets, so the trickier it was to push out the little features from the stamp and cutter sets.

 

Once the dough has chilled and its ready to use, roll it out onto a floured surface till its approx 0.5 cm thick.

Now you’re ready to stamp and cut. Push the cutters down into the dough, then place the stamp into the cutter and press down. Remove the stamp and twist the cutter to reveal the cookie dough character. Easy peasy!

 

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Now pop these bad boys onto some greaseproof paper and bake in a pre-heated oven (180 c) for 10 mins. When they’re done, they should look like this – just a little golden browned around the edges. Yum!

 

 

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My little one just loved making these with me. In fact, baking is an activity that we both enjoy in equal measure –  I gave her half of the dough and she had the best time stamping out the little Miffy and Kitty faces, while i got busy with the other half trying to make them look picture perfect 😉

 

 

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And I was really pleased with how well they came out! As mentioned before, the cut and stamp technique was a little awkward to master at first and we did end up with a few cookie casualties but all in all I think these stamps are the coolest and can’t wait to make them again. Next time I might try and tint the dough and maybe whip up some cookie cream and stick them together to make sandwich biscuits. Mmmm.

As you can see they made the most delicious teatime treat. Who doesn’t love milk and cookies?!

 

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I think they would also make the most adorable, edible party favours wrapped up in candy striped greaseproof bags and a touch of wash tape, don’t you think? Looking for these candy stripe bags? You can buy them HERE. Also try PAPERMASH for my favourite Washi tape selection.

 

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If you give these a go, don’t forget to tag me @jazzdominoholly on IG, FB or Twitter to let me know how they turned out. Happy Baking! x

 

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# #HELLOKITTY, #MIFFY, #PAPERMASH, #QUEENOFCRAFTS, #SUGARCOOKIE

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COMMENT


2 replies to “IT’S COOKIE TIME!

  1. Jenny

    Hi, I uses the same recipe but without the baking powder. Does it makes a different?
    I have a problem with stamping the characters, the dough gets stuck on the mold.
    Kindly share how you get the print so nicely.
    Thank you in advance.

    Reply

    1. jazz

      Hi, sorry just seen your comment. Have been away all week! A few tips for working with cookie stamp and mould cutters – make sure the cookie dough has been chilled for at least 30 mins in fridge beforehand. Then try to handle the dough as little as possible as you work with it, to keep it cool. Roll it out thick and try stamping the mould into the cutter before lifting out of the dough. You will need to use your fingers a bit to carefully remove the moulds from the dough without ruining the designs – it takes a little trial and error to get this technique right. Also the addition of baking powder in this recipe makes a slightly softer cookie, which helps with the overall finished effect of the prints. Hope this helps! @disqus_zP8yH94dvo:disqus

      Reply

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