Behind the Scenes: Two-Toned Festive Sugar Cookies

By King Arthur Baking · 45 min

Ingredients

Instructions

1. Whisk together the flour, baking powder and salt in a medium bowl.
2. Beat the butter and sugar on medium speed until light and fluffy, 1 to 2 minutes. Beat in the egg and vanilla until well combined, 1 to 2 minutes, scraping the bowl as needed.
3. Add the flour mixture and mix on low speed to a stiff dough, 1 to 2 minutes.
4. Divide half the dough (about 420g) and flatten it between two sheets of parchment. Roll to ¼ inch thick into about a 10-inch round.
5. Mix the cocoa into the remaining dough on low speed for 30 to 60 seconds until well combined. Roll it between parchment to ¼ inch thick, about a 10-inch round.
6. Refrigerate the sheets of dough on a baking sheet for at least 30 minutes, and up to overnight.
7. Preheat the oven to 350°F with a rack in the centre.
8. Peel off the top parchment and use it to line 2 baking sheets. Cut rounds 2½ inches wide from each dough, and cut 1¾-inch shapes from the centres. Swap the cut-out shapes between the vanilla and chocolate rounds.
9. Transfer the cookies to the prepared sheets, spacing them evenly, up to 12 per tray. Sprinkle with sparkling sugar if desired.
10. Bake 12 to 14 minutes, until the edges of the vanilla cookies just begin to brown. Overnight-chilled dough may need a few extra minutes.
11. Cool on the sheet for 5 minutes, then move to a rack to cool completely.
12. Re-roll scraps, chill briefly if needed, and repeat cutting and inlaying until all the dough is used; bake as before.
13. Store in an airtight container at room temperature for up to 4 days; freeze for longer.

Summarized from King Arthur Baking's video. Watch it for the details.

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