Detailed instructions: Panda Cookies 🐼 🐼 🐼
Prep time: 2 hours
Cook time: 15 minutes
Servings: approximately 40 cookies
Ingredients:
Butter Base:
- 175 g butter (at room temperature)
- 150 g sugar
- 55 g raw egg (beaten)
- 1 tsp vanilla extract
- ¼ tsp fine salt
- ½ tsp baking powder
White Vanilla Dough (for 140 g butter base):
- 120 g all-purpose flour
Brown Cocoa Dough (for 240 g butter base):
- 190 g all-purpose flour
- 14 g cocoa powder
- ⅛ tsp baking soda
Instructions:
- Prepare the Butter Base: Mix all the butter base ingredients. Use a stand or hand mixer on low until well combined (about 380 g total).
- Divide the Dough: Split the butter base into two bowls: 140 g in one, 240 g in the other. Add any extra to the 240 g bowl.
- Make the Dough:
- Add 120 g flour to the 140 g butter base and mix on low.
- Add 190 g flour, 14 g cocoa powder, and ⅛ tsp baking soda to the 240 g butter base and mix.
- Chill the Dough: Cover both doughs with cling wrap and chill overnight in the fridge. (Alternatively, chill the cocoa dough and leave the vanilla dough at room temperature for 30 minutes if short on time.)
- Assemble the Cookies:
- Line a baking sheet with parchment paper.
- Roll out the cocoa dough on cling wrap to 4-5 mm thickness. Use guides to ensure even thickness.
- Cut out panda bodies using black cutters and place them on the baking sheet. Cover with cling wrap.
- Preheat Oven: Preheat to 350°F.
- Prepare Vanilla Dough:
- Roll out the vanilla dough on fresh cling wrap to 4-5 mm thickness.
- Cut out face pieces using white cutters. Stencil the panda faces, dusting with flour or cornstarch to prevent sticking. Use a toothpick to help with details if needed.
- Place the face pieces on the cocoa cookies.
- Bake the Cookies: Bake for 15 to 18 minutes until the edges are slightly golden.
