For a subtle caramel-like flavor and color, substitute brown sugar for regular sugar.
(For extra consistent recipe results use powdered whole eggs)
Flour should be weighed for the most reliable results
2 ½ cups flour (15oz/424 grams). Don’t sift it -- scoop it
½ teaspoon salt
¾ cup (1 ½ sticks) unsalted butter, room temperature
I cup sugar, minus 1 ¾ tablespoons (6.8oz/198 grams)
1 ½ teaspoon vanilla extract
Beat the butter on med-high speed until creamy. Scrape down sides of bowl when needed. Reduce speed and slowly add sugar. Return to med-high speed and beat until creamy (note: mixture lightens when creamed).
Reduce speed to medium and add the egg and vanilla. Mix until well incorporated. Scrape down sides of bowl when needed. In a separate bowl combine the flour and salt together with a whisk or fork.
Divide dough into 2 portions. Form each into disk shape and wrap in plastic wrap. Refrigerate for at least 2 hours or freeze for later use. (If frozen, best when used within 6 months.)
Bake cookies at 350˚F on parchment paper until lightly browned on edges. Turn cookie sheet about halfway through baking time. Times vary according to size and thickness of cookie (between 10 and 17 minutes).
One batch makes approximately 40 mini, 17 small, 7 medium or 5 large Artesão Cookie Mold cookies.
Recipe doubles well
Quick reference for doubling Susan’s Favorite Cookie Recipe:
5 cups flour, 1lb14.2oz/856 grams
1 teaspoon salt
1 ½ cups (3 sticks) unsalted butter
2 cups sugar minus 3 ½ Tablespoons =13.7oz./387 grams
3 teaspoons vanilla
Chocolate Butter Cookie Recipe
1 1/2 sticks butter, softened (12 tablespoons/¾cup)
1 cup granulated sugar (219 g/7.7 oz.)
2/3 cup cocoa (55 g/1.9 oz.) Sift if lumpy
1 large egg
1 1/2 teaspoons pure vanilla extract
1 1/4 cup flour (7.5oz/293 grams). Don’t sift it -- scoop it
Cream the butter and sugar on medium-high speed for several minutes until light and fluffy.
Add the cocoa powder, mixing on low speed, scraping down the sides of the bowl when necessary. Add the vanilla and the egg and blend on medium speed until thoroughly combined. Add the flour on low speed. Mix till dough pulls away from sides of bowl and clumps together. If dough is still sticking to sides of bowl add more flour a Tablespoon at a time until it pulls away from bowl.
Wrap dough in plastic wrap and place in refrigerator for 2 or more hours.
Bake approx. 6-14 minutes. Baking time depends on thickness of dough. Don’t over bake.
Red Velvet Sugar Cookies
(Recipe by Allie Roomberg -Baking A Moment) Adapted for cookie molding
1 cup unsalted butter (2 sticks)
4 ounces cream cheese (half a brick)
1 cup granulated sugar 1 egg yolk, large
2 teaspoons vanilla extract
1 tablespoon red food coloring (liquid)
3 cups all-purpose flour
1/4 cup cornstarch
1/4 cup unsweetened cocoa powder
1/2 teaspoon kosher salt
1. Preheat the oven to 375 degrees F and line baking sheets with parchment paper.
2. Place the butter, cream cheese, and sugar in a large mixing bowl and beat on medium-low speed until smooth (about 1 minute).
3. Add the egg yolk, vanilla, and food coloring and mix on medium speed until combined.
4. Scrape the bottom and sides of the bowl with a silicone spatula, then add the flour, cocoa, cornstarch, and salt.
5. Mix on medium-low speed until a stiff dough forms (about 30 seconds to 1 minute).
6.Wrap the dough in plastic wrap to chill in the fridge at least an hour before molding cookies. The dough can still be a little sticky so a little dusting of powdered sugar or flour in the mold cavity helps it release cleanly.
7. Bake for 12 to 16 minutes, or until set around the edges but still a little soft towards the center.
8. Cool completely before decorating.
Bailey’s Irish Cream Cookie Recipe
Recipe by Cathy Flynn Grinham
(Slightly modified for silicone cookie molding)
½ cup butter, softened
¾ cup sugar (161 grams)
1 egg (medium or large)
1 Tbsp. Irish cream liqueur
2 tsp instant coffee
1 tsp very hot water
½ tsp vanilla extract
2 cups flour (308 grams)
Thoroughly cream butter and sugar by hand or in a mixer at low speed. Beat in egg, liqueur, vanilla, and instant coffee dissolved in hot water. Mix in flour until fully incorporated.
Form into disc and wrap in plastic wrap. Refrigerate for 2 hours or longer.
Bake at 325 ˚F for approx. 12-18 minutes rotating the cookie sheet halfway through baking time.
Note: I tested various gluten-free flours, both prepackaged and from scratch and of those I really liked Domata Gluten Free Flour the best. Of those made from scratch I like “Silvana’s”. (recipe below)
Flour should be weighed for most reliable results.
1 cup butter, softened
3 oz. cream cheese, softened
⅞ cup sugar (184g or ¾ plus ⅛ cup)
1 teaspoon vanilla
3 cups plus ⅛ (493g) Domata Gluten Free Flour or *Silvana’s Gluten free flour (scoop--don’t sift flours)
Mix butter and cream cheese together in mixer on med- high until creamy.
Add egg, vanilla, and sugar till fully incorporated and creamy, scraping down sides when needed.
On lowest speed add flour and mix, scraping down sides often. Mix till flour is well incorporated.
Divide dough into 2-3 portions, form them into disk shape and wrap in plastic wrap. Refrigerate for at least 2 hours, overnight, or freeze for later use. (Best when used within 6 months.)
Bake cookies on parchment paper at 350˚F, turning the cookie sheet about halfway through baking time. Approx. 6-11 minutes total baking time. Times vary according to size and thickness of cookie.
* Cookies made with Silvana's are fragile until cooled! Let cool on parchment before removing with spatula.
*Silvana’s Kitchen Gluten-Free All-Purpose Flour (makes more than you need for this recipe)
Makes: About 4 pounds (can be halved)
Prep Time: 15 minutes
6 cups (870 grams) white rice flour
3 cups (375 grams) tapioca flour
1½ cups (246 grams) potato starch
2 tablespoons (17 grams) xanthan gum
1 tablespoon (10 grams) salt
In a large bowl, whisk together the rice flour, tapioca flour, potato starch, salt, and xanthan gum. Transfer unused flour to an airtight storage container and place in a cool, dry place or refrigerate.
Recipe can be halved
2½ cups whole wheat flour
½ cup canned pumpkin
2 tablespoons peanut butter
½ teaspoon salt
½ teaspoon ground cinnamon
Preheat oven to 350˚F (175 ˚ C)
Mix the flour, eggs, pumpkin, peanut butter, salt, and cinnamon together in a bowl with a fork, then knead with hands to make a stiff dough.
Add water as needed to make the dough workable; I usually don’t add any water but dough should be dry and stiff. Firmly press a piece of dough into mold. Lay cookie mold dough-side down on parchment paper and using finger tips pull up on one end of mold. Slowly peel cookie mold away from dough till all dough is free from mold. If using mini mold, dough can simply be popped out.
Bake in preheated oven until hard, about 40 minutes.
2 tablespoons egg white powder
6 tablespoons lukewarm water
¼ teaspoon almond extract or lemon juice
1 box (1 pound) powdered sugar (sifted)
In large mixing bowl beat egg white powder and powdered sugar on low till well blended.
Gradually beat in water and flavoring. Beat on high till icing is thick and glossy (about 6 minutes).
Leave white or mix with food coloring to decorate cookies. Keep covered during use as royal icing dries quickly.