Like making bread the traditional way, doing rolled cookies was something I had to learn patience for – and to have the right tools. When I was a kid, I couldn’t see any difference between dropping dough on a sheet versus rolling it out. There probably isn’t any difference really but maybe I just have a lot more patience as I have aged 😉
Or that maybe I have two wee ones who really love arts and craft time, and edible art time? Even better…..
Decorated and ready to eat. Oh, they won’t win any Most Gorgeous Cookie awards, but they had so much fun – decorating and eating them.
- 2/3 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp fine sea salt
- 1½ tsp Ener-G Egg Replacer + 2 Tbsp warm water (or 1 egg)
- 1 Tbsp milk
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
Add butter to a stand mixer bowl, beat till smooth. Add sugar, baking powder, and salt, beat until combined. Add in mixed egg replacer, milk, and vanilla, beating in. Turn mixer to low, add in flour and slowly beat in, then turn to medium and beat smooth.
Lay out two pieces of plastic wrap, divide dough in half and wrap up, patting out into a disc shape. Refrigerate for at least 30 minutes, longer is better.
Preheat oven to 375°, line two baking sheets with parchment paper.
Lightly flour a work surface, roll out one disc of dough to ¼” thick. Cut out shapes as desired. Run a small off-set spatula under shapes to loosen, transfer to baking sheets. Bake each sheet for 7 to 10 minutes, until lightly golden on top. Let cool for a minute, then transfer to cooling racks with a thin spatula. Let cool fully before decorating.
The cookies are crisp, if left out they will soften overnight. To retain crispness, store in a tightly sealed glass storage container.
How many cookies you get depends on cutter size. We got about 3 dozen cookies but were using large Halloween cookie cutters.