Crazy in Love Sugar Cookies

bakingwithnessa

These Crazy in Love Roll-out Sugar Cookies are incredibly fondant! They never loose their shape when baked!

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Prep Time 15

Bake / Cook Time 12

REFRIGERATE 20

Total Time 47

Course Cookies

Cuisine American, French

Servings 24

Equipment

Large Bonmat™

Baking Sheet (L)

Rectangular Roul Pat®

Medium Bonmat™

Beechwood Rolling Pin

Ingredients

SUGAR COOKIE DOUGH

▢ 14.65 oz (415 g) all-purpose flour
▢ 1 1/2 tsp (6 g) baking powder
▢ 3/4 tsp (0.75 tsp) sea salt
▢ 16 tbsp (225 g) butter (Very Cold | Cut into Squares)
▢ 1 cup (200 g) sugar
▢ 1 tsp (5 g) vanilla bean paste
▢ 1 egg
▢ Food Colorant (Pink and Violet)

Instructions

SUGAR COOKIE DOUGH PREPARATION

First, in your mixing bowl, whisk together the all-purpose flour, baking powder and sea salt. Weight your dry ingredients (14.4 oz | 425 g), and divide in two separate bowls (7.2 oz | 212.5 g). Set aside.
Then, in the bowl of your stand mixer, with the paddle attachment on, cream the butter together with the sugar and vanilla bean paste. Start on your lowest setting and increase the speed until you reach the desired consistency. About 5 minutes.
Add the egg. Continue mixing on medium speed until combined. IMPORTANT: Do not over mix. Weight your preparation in a new bowl (115.7 oz | 466 g), and divide it in 2 (7.33 oz | 233 g): One goes back to your stand mixer bowl.
PART 1: Bring back the speed to the Lowest setting and gradually add the dry ingredients from your 1st bowl . Your dough is ready once it does not stick to the sides of your bowl (about 2 minutes). Set aside onto your Roul'pat®.
PART 2: Return your second batter to the bowl of your stand mixer, add the pink and violet colorant and mix on the lowest setting. Gradually add the dry ingredients from your 2nd bowl . Your dough is ready once it does not stick to the sides of your bowl (about 2 minutes). Set aside onto your Roul'pat®.

ROLL (METHOD 1 & 2)

Take a tablespoon of each dough, and start rolling it between the palm of your hands. NOTE: I made 20 of each dough (40 Total).
Place them staggered and close enough on your Roul'pat®.
Roll your dough into a large rectangle using your Bonmat as a guide. I like my cookies a 1/4" | 5mm thick.

REFRIGERATE

Cover with a plastic film. Refrigerate for about 20 minutes. This will allow the butter to cool down.

WHEN READY TO BAKE!

Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set Aside.
Preheat oven to 350F/180C.
Take your dough out of the refrigerator. Cut your cookie dough using your heart shaped dough cutters. Place them directly onto your bonMAT™ well apart.
Bake for 12 minutes at 350F/180C, until just beginning to turn golden around the edges. (Every oven heats differently, monitor your cookies from 12min). NOTE: They will be soft out of the oven, that's normal as they will harden when they cool down.
Once your Crazy in Love Sugar Cookies are out of the oven, let them completely cool down as is on your Baking Sheet. Enjoy & Bon Appétit!
N.B. Storage is best when placed in a metal box.

YouTube Video

Photos

Nutrition

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Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com

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https://bakingwithnessa.com/crazy-in-love-roll-out-sugar-cookies/