Christmas Chocolate Cookies with Royal Icing
- Butter, softenedWeight:4.4 ozVolume:1/2 cup
- Powdered sugarWeight:2.6 ozVolume:2/3 cup
- Egg yolkWeight:0.6 ozVolume:1 pc
- Wheat flourWeight:5.3 ozVolume:1 1/4 cups
- Cocoa powderWeight:0.7 ozVolume:1/4 cup
- CornstarchWeight:0.5 ozVolume:2 1/4 tbsp
- SaltWeight:0.0 ozVolume:pinch
- Royal icingWeight:0.0 ozVolume:to taste
Allergens
- Gluten
- Eggs
- Milk
Composition not determined for some products: Royal icing.
Calculated from the ingredients. Always check the packaging: ingredients vary between brands, and products may contain traces of allergens.
METHOD
Dough
Beat 125 g of softened butter with 75 g of powdered sugar for 5 minutes, until light and creamy. Add the egg yolk and beat for another 2–3 minutes until fully combined.
Sift in 150 g of flour, 20 g of cocoa powder, 15 g of cornstarch and a pinch of salt, and stir until a smooth dough forms. Wrap the dough in cling film and refrigerate for 40 minutes.
Rolling & Cutting
Roll out the dough between two sheets of parchment paper to 5 mm (3/16 in) thick. Cut out the cookies, leaving a small gap between them. Gather the scraps, roll out again and cut out more cookies.
Baking & Decorating
Bake in a preheated oven at 180°C (350°F) for 9–10 minutes. Let the cookies cool completely on a wire rack, then decorate them with royal icing in your own way.
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