Butter Cookies with Cocoa Ribbon Design by @aliterdulcia

≈ 47 min

12 servings

🧈

230 g

Butter

🍬

150 g

Icing sugar

🥚

50 g

Egg

🧂

0.4 g

Salt

🍦

5 ml

Vanilla

🌾

400 g

Flour

🍫

30 g

Unsweetened cocoa powder

  1. Beat
    • unsalted butter
    • icing sugar

    Beat the softened unsalted butter with the icing sugar until smooth and creamy.

  2. Mix
    • egg
    • salt
    • vanilla extract

    Mix in the egg, salt, and vanilla extract until fully incorporated.

  3. Fold
    • wheat flour

    Fold in the wheat flour and mix only until a soft, uniform dough forms.

  4. Divide
    • unsweetened cocoa powder

    Divide the dough into two equal portions. Mix the unsweetened cocoa powder into one portion until evenly brown.

  5. Roll

    Roll each dough portion into a thin sheet of about 4 mm thickness. Chill both sheets for 15 minutes until firm enough to cut.

  6. Cut

    Cut one round from each dough color. Stack the two rounds together to create a two-tone disk.

  7. Cut

    Cut a narrow center strip and three strips on each side of the disk. Layer the center-side strips over the outer strips to shape the bow loops.

  8. Wrap

    Wrap the center strip around the layered loops to finish each bow. Place the shaped cookies on the lined baking sheet.

  9. Bake

    Bake at 180°C / 350°F until the pale dough is lightly golden at the edges, about 10 to 12 minutes. Avoid overbaking.

  10. Transfer

    Transfer the cookies to a cooling rack. Cool completely before serving or packaging.

  11. Bake

    Bake at 180 degrees until the pale part of the dough is golden at the edges.

Butter Cookies with Cocoa Ribbon Design by @aliterdulcia

≈ 47 min

12 servings

🧈

230 g

Butter

🍬

150 g

Icing sugar

🥚

50 g

Egg

🧂

0.4 g

Salt

🍦

5 ml

Vanilla

🌾

400 g

Flour

🍫

30 g

Unsweetened cocoa powder

Preparation Steps

  1. Step 1/11

    Beat the softened unsalted butter with the icing sugar until smooth and creamy.

    🧈unsalted butter
    🍬icing sugar
    🥣mixing bowl
    ⚙️electric hand mixer

  2. Step 2/11

    Mix in the egg, salt, and vanilla extract until fully incorporated.

    🥚egg
    🧂salt
    🍦vanilla extract
    🥣mixing bowl
    ⚙️electric hand mixer

  3. Step 3/11

    Fold in the wheat flour and mix only until a soft, uniform dough forms.

    🌾wheat flour
    🥣mixing bowl
    🥄silicone spatula

  4. Step 4/11

    Divide the dough into two equal portions. Mix the unsweetened cocoa powder into one portion until evenly brown.

    🍫unsweetened cocoa powder
    🥣mixing bowl
    🥄silicone spatula

  5. Step 5/11

    Roll each dough portion into a thin sheet of about 4 mm thickness. Chill both sheets for 15 minutes until firm enough to cut.

    🥖rolling pin
    📜parchment paper

  6. Step 6/11

    Cut one round from each dough color. Stack the two rounds together to create a two-tone disk.

    🍪round cookie cutter

  7. Step 7/11

    Cut a narrow center strip and three strips on each side of the disk. Layer the center-side strips over the outer strips to shape the bow loops.

    🔪knife

  8. Step 8/11

    Wrap the center strip around the layered loops to finish each bow. Place the shaped cookies on the lined baking sheet.

    🔪knife
    🍳baking sheet
    📜parchment paper

  9. Step 9/11

    Bake at 180°C / 350°F until the pale dough is lightly golden at the edges, about 10 to 12 minutes. Avoid overbaking.

    🍳baking sheet

  10. Step 10/11

    Transfer the cookies to a cooling rack. Cool completely before serving or packaging.

    ✨cooling rack

  11. Step 11/11

    Bake at 180 degrees until the pale part of the dough is golden at the edges.

Composition

Ingredients

Types

Egg, Seasoning, Cocoa

Ingredients

Butter, Icing sugar, Egg, Salt, Vanilla, Flour, Unsweetened cocoa powder

Notes

Butter (softened, room temperature (pomada)), Vanilla (to taste, optional), Unsweetened cocoa powder (pure, no added sugar)

Allergens

Egg

Dietetics

Dietary regimen

Vegetarian

Calories

137 kcal

Macro nutrients

Protein: 1.7g, Carbohydrates: 15.3g, Sugars: 5g, Fat: 7.7g, Saturated fat: 4.7g, Fiber: 0.6g, Sodium: 18mg

Nutritional Information

Minerals

Calcium: 15mg, Iron: 0.8mg, Potassium: 45mg, Sodium: 18mg

Vitamins

Vitamin A: 80µg, Vitamin D: 0.2µg, Vitamin E: 0.3mg

Preparation

Time Information

Preparation

35 minutes

Cooking

12 minutes

Overall

47 minutes

Difficulty

Level

Hard (3/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, electric hand mixer, silicone spatula, rolling pin, round cookie cutter, knife, baking sheet, parchment paper, cooling rack

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Christmas, Holiday gifting, Afternoon tea, Winter, Celebration

Origin

Source

Platform

instagram

Original Creator

@aliterdulcia

Origin

Cuisine

Spanish, European

Geographic

Spain, Europe

Various

Aspect

Texture

Tender, Crisp edges, Buttery, Crumbly

Flavors

Buttery, Sweet, Chocolate, Vanilla, Cocoa

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 7 days (Store fully cooled cookies in an airtight container,Keep away from heat and humidity), fridge : 14 days (Store in an airtight container,Bring to room temperature before serving), freezer : 90 days (Freeze cooled cookies in an airtight container,Thaw at room temperature before serving)