This extremely simple dessert asks for a few ingredients but it will give you lots of delight and joy! Crispy edges, thick center, and plenty of room for your creativity to decorate them, these sweets can become a perfect choice both for a weekend treat and Christmas or Birthday party.
Baking Guide From A to Z
So, what makes these easy-to-make cookies so popular? They are soft, they have that absolutely wonderful vanilla flavor that nobody can resist, finally, they stay appetizing and fresh for days. Isn’t that a dream of every cook?!
That amazing days-lasting softness is a result of using the cream of tartar that, when combined with baking soda, makes this bakery both chewy and so delicate in texture. Fortunately, the cream of tartar is not that rare product, besides, it’s rather durable which makes it a perfect ingredient.
In addition, these flat cookies have pretty much surface for icing and various decorations that make them a true find for kids!
What about saving some for later? No problem! Freeze a bunch of these cookies easily since they are exposed to frost beautifully.
So how do we make them?
First, prepare the ingredients. You’ll need:
- All-purpose flour, 2 and ¼ cups
- Baking powder, ½ tsp
- Salt, ¼ tsp
- Softened unsalted butter, 170g
- Sugar, 150g
- 1 egg
- Pure vanilla extract, 2 tsp
The baking process is extremely simple and won’t take too much effort.
- Whisk together the flour, baking powder, and salt
- Beat the butter and sugar with a mixer at high speed for nearly 2 min. You have to receive a smooth and creamy textured substance in the end
- Add the egg and vanilla, and beat again (high speed) until mixed. You can scrape down the sides and up the bottom part of the buttery cream to blend it more thoroughly
- Now mix together both dry and wet components, and blend them at low speed. The dough must not bee too soft or sticky!
- Divide the dough in two and roll both with a floured rolling pin. The flat dough needs to be ¼ inch thick
- When you have two flat flapjacks, sprinkle one of them with flour and spread parchment paper over, then place the second flapjack on top. Wrap in cling film and chill for1-2 hours
- Preheat your oven to 350 F, take out the chilled dough, and cut out cookies using special cutting forms. Arrange raw cookies on the baking sheet leaving enough space between each since they’ll rise when being baked
- Bake for 10-12 min
Before you proceed to decoration, let the cookies cool completely, otherwise, the glaze will melt on them!
Such sweets can be kept in the frosting camera for up to three months (by the way, the dough is the same durable!), and they’re extremely simple to defrost – only remove them to the fridge or take out and leave on the table.