Menu
1. Butter Cookies
2. Peanut Butter Cookies
3. Snicker Doodle
4. Palmiers
Butter Cookies
Ingredient
Unsalted butter (softened) 150g
Powdered sugar 75g
Egg yolk 1
Vanilla extract 1 tsp
All-purpose flour 200g
Cornstarch (optional for tenderness) 50g
Salt 0.25 tsp
Cookie Preparation Method
1. Preheat Oven & Prep Trays
– Heat oven to 170°C (340°F). Line trays with parchment or silicone mats.
2. Cream Butter & Sugar
– Beat softened butter and powdered sugar until light and fluffy (3–4 min).
3. Add Egg Yolk & Vanilla
– Mix in egg yolk and vanilla until combined.
4. Add Dry Ingredients
– Sift and mix flour, cornstarch (optional), and salt. Gradually add to wet mix; mix until
dough forms. Don’t overmix.
5. Shape Cookies
– Pipe, roll into balls and flatten, or use a cookie press.
6. Chill (If Needed)
– If too soft, chill dough for 15–20 min.
7. Bake
– Bake for 12–15 min until edges are lightly golden. Centers should stay pale.
8. Cool
– Cool on tray 5 min, then transfer to rack. Cookies firm as they cool.
Peanut Butter
Ingredient
Unsalted butter (softened) 100g
Granulated sugar 100g
Brown sugar 50g
Peanut butter (creamy or chunky) 150g
Large egg 1
Vanilla extract 1 tsp
All-purpose flour 150g
Baking soda 0.5 tsp
Baking powder 0.5 tsp
Salt 0.25 tsp
Peanut Butter Cookie Method
1. Preheat & Prep Trays
– Heat oven to 175°C (350°F). Line trays with parchment or silicone mats.
2. Cream Butter & Sugars
– Beat butter, granulated sugar, brown sugar, and peanut butter until fluffy (2–3 min).
3. Add Egg & Vanilla
– Mix in egg and vanilla until smooth.
4. Mix Dry Ingredients
– Whisk flour, baking soda, baking powder, and salt. Gradually add to wet mix to form
dough.
5. Scoop Dough
– Roll into balls (1.5 tbsp or 30–35g each) and space 5 cm apart on tray.
6. Fork Pattern
– Flatten slightly and press with a fork in a criss-cross pattern.
7. Bake
– Bake 10–12 min until edges are golden. Centers will be soft.
8. Cool
– Cool on tray 5 min, then transfer to rack.
Snicker Doodle
Ingredient
Unsalted butter (softened) 115g
Granulated sugar 150g
Large eggs 1
Vanilla extract 1 tsp
All-purpose flour 190g
Cream of tartar 0.5 tsp
Baking soda 0.5 tsp
Salt 0.25 tsp
Snickerdoodle Cookie Method
1. Preheat & Prep
– Heat oven to 175°C (350°F). Line trays with parchment or silicone mats.
2. Cream Butter & Sugar
– Beat softened butter and sugar until light and fluffy (2–3 min).
3. Add Egg & Vanilla
– Mix in egg and vanilla until smooth.
4. Add Dry Ingredients
– Whisk flour, cream of tartar, baking soda, and salt. Gradually add to wet mix to form
dough.
5. Make Cinnamon Sugar
– Mix sugar and cinnamon in a small bowl.
6. Shape & Coat
– Roll dough into 1.5 tbsp (30g) balls, coat in cinnamon sugar.
7. Bake
– Place 5 cm apart on tray. Bake 10–12 min until edges are golden and tops crackled.
Centers should stay soft.
8. Cool
– Cool on tray 5 min, then transfer to rack.
Palmiers
Ingredient
Puff pastry (ready-made or homemade) 45g
Granulated sugar 5g
Ground cinnamon (optional) pinch
Ingredient
Melted butter (optional, for brushing) small amount
Palmier Cookie Method
1. Preheat & Prep Tray
– Heat oven to 200°C (390°F). Line tray with parchment or silicone mat.
2. Prep Puff Pastry
– Thaw if frozen. Roll out to ~30×25 cm. Optional: Brush with melted butter.
3. Add Sugar & Cinnamon
– Sprinkle sugar (and cinnamon if desired). Press gently into dough.
4. Fold Dough
– Fold long sides to center twice, then fold in half (like a book). Chill 10–15 min if soft.
5. Slice & Shape
– Cut into 1–1.5 cm slices. Optional: Dip in sugar. Place on tray cut-side up and flatten
slightly.
6. Bake
– Bake 12–15 min, flip, then bake 5–7 min more until golden and caramelized.
7. Cool
– Transfer to rack. Sugar will crisp as it cools.
