Pepero-Shaped Butter Cookies
Pepero-Shaped Butter Cookies
Sweet and Crisp! Pepero-Shaped Butter Cookies Perfect for Special Occasions
This is a special recipe that adds the fun of Pepero snacks to a classic butter cookie! Enjoy the melt-in-your-mouth tenderness of these butter cookies, complemented by a sweet chocolate coating. They’re perfect for winter tea times or any special celebration. These easy-to-make, delicious homemade butter cookies make a wonderful sweet gift for your loved ones!
Key Ingredients- 220g unsalted butter, softened to room temperature
- 130g granulated sugar
- 310g all-purpose flour
- 1/4 tsp salt
- 300g chocolate (dark couverture or coating chocolate)
- Decorating chocolate pen
- Cookie crunch (optional)
Cooking Instructions
Step 1
In a mixing bowl, cream together the softened butter (220g) and granulated sugar (130g) using a hand mixer or whisk until light and fluffy, resembling a pale cream color. Ensure the sugar is well incorporated and no longer gritty. For extra flavor, you can add about 1/2 teaspoon of vanilla extract at this stage. Proper creaming is key for a tender cookie texture.
Step 2
Sift the all-purpose flour (310g) and salt (1/4 tsp) together over the butter-sugar mixture. Sifting helps prevent lumps and aerates the flour, leading to a crispier cookie. Gently mix on low speed with a mixer or use a spatula to cut and fold the flour into the butter mixture until just combined. Be careful not to overmix, as this can result in tough cookies.
Step 3
Once the dough comes together, place it on a sheet of plastic wrap or parchment paper. Roll the dough out evenly to about 1.3cm (approximately 1/2 inch) thickness. Wrap the dough tightly or place it in a ziplock bag and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle, shape, and ensures the cookies hold their form while baking.
Step 4
Remove the chilled dough from the refrigerator and cut it into desired lengths, similar to the shape of a Pepero stick (about 17cm or 6.5 inches long). Arrange the cut dough pieces on a baking sheet lined with parchment paper, leaving some space between them. Place the baking sheet back into the freezer for about 10 minutes to firm up the dough further. This step helps prevent the cookies from spreading too much during baking, maintaining a neat shape. This amount will yield approximately 25-30 cookies.
Step 5
Preheat your oven to 180°C (350°F). Bake the chilled cookie dough for 15-18 minutes, or until the edges are lightly golden brown and the centers are set. The cookies should have a pale golden hue. Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire rack to cool completely. Handle them gently as they can be delicate when warm.
Step 6
Melt the chocolate (300g) in a double boiler or in the microwave in short intervals (30 seconds at a time, stirring between each). Dip about two-thirds of each cooled cookie into the melted chocolate, letting any excess drip off. Immediately sprinkle with cookie crunch or decorate with a chocolate pen to create your desired design. Ensure decorations are applied while the chocolate is still wet for best adhesion.
