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Cake Cookie Cutouts

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Cake Cookie Cutouts

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There’s more than one way to make cutout cookies… and who says they have to be crisp, anyway? A thin layer of cake-like batter is poured into a pan, baked, then cut into any fanciful shapes you like. Frost with a complementary icing — we suggest chocolate, of course. Children love these baby-soft cookies.

At a glance

Prep
Bake
Total
Yield
3 to 4 dozen cookies

Ingredients

Cake Cookies

  • 3/4 cup (12 tablespoons) unsalted butter
  • 1 1/2 cups sugar
  • 3 large eggs, beaten lightly
  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups chocolate chips

Dark Chocolate Icing

  • 7/8 cup unsweetened baking chocolate
  • 3 cups confectioners’ sugar or glazing sugar
  • 3 tablespoons light corn syrup
  • 3/8 cup (6 tablespoons) hot water
  • 3/4 teaspoon vanilla extract

Cake Cookies

  • 6 ounces unsalted butter
  • 10 1/2 ounces sugar
  • 3 large eggs, beaten lightly
  • 10 1/2 ounces King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 6 ounces milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 9 ounces chocolate chips

Dark Chocolate Icing

  • 5 ounces unsweetened baking chocolate
  • 12 ounces confectioners’ sugar or glazing sugar
  • 2 ounces light corn syrup
  • 3 ounces hot water
  • 3/4 teaspoon vanilla extract

Cake Cookies

  • 170g unsalted butter
  • 298g sugar
  • 3 large eggs, beaten lightly
  • 298g King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 170g milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 255g chocolate chips

Dark Chocolate Icing

  • 142g unsweetened baking chocolate
  • 340g confectioners’ sugar or glazing sugar
  • 57g light corn syrup
  • 85g hot water
  • 3/4 teaspoon vanilla extract

Instructions

  1. Have all the cake ingredients at room temperature.
  2. Preheat the oven to 350°F. Lightly grease the bottom and sides of an 18″ by 13″ half sheet pan and line the bottom with a piece of parchment paper.
  3. In a large bowl, beat the butter (at medium speed in an electric stand mixer, or high speed of an electric hand mixer) for 1 minute.
  4. Add the sugar and continue to beat for 5 minutes.
  5. Dribble in the eggs very gradually, beating all the while, and beat until light colored. This will take about 5 minutes. Be sure to stop once to scrape down the sides of the bowl.
  6. In a small bowl, sift together the flour, baking powder, and salt, set aside.
  7. Whisk together the milk, vanilla, and almond extract in a cup, set aside.
  8. Using a spatula or large spoon (or an electric mixer on low speed), stir the flour mixture into the butter mixture in the bowl alternately with the milk mixture, beginning and ending with the flour. Stir only until the batter is completely mixed.
  9. Stir in the chocolate chips.
  10. Spread the batter in the prepared pan.
  11. Bake for 15 minutes, or until the cake springs back when lightly touched in the center.
  12. Remove the cake from the oven, and allow it to cool.
  13. Carefully turn the cake out onto a large, rectangular rack by placing a piece of parchment over the cake, then the rack atop the baked cake, then flipping the whole thing over, so the cake is upside-down on the parchment on the rack.
  14. Use the parchment to slide the cake off the rack. (It’ll be easier to get a clean cut on a hard surface.) Use the cookie cutters of your choice to cut cookies, leaving them in place on the paper after you’ve cut them.
  15. To make the icing: In a saucepan set over low heat, or in the microwave, melt the chocolate, stirring until smooth.
  16. Sift the confectioners’ or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. If you’re using a mixer, set it on low speed so the icing doesn’t become too aerated.
  17. Add the melted chocolate to the sugar mixture, then add the vanilla. If the mixture is too thick to pour, reheat it briefly over low heat, and stir in 2 to 4 teaspoons additional water.
  18. Drizzle icing over the cookies, or spread each with icing individually.
  19. Store the cookies, covered, at room temperature for up to 3 days or in the freezer for up to a month.
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