This easy to follow and lightly spiced Embossed Cookie recipe produces a dough which holds the pattern of an embossed rolling pin whilst tasting great! I've got all the tips and tricks you'll need to make perfect rolling pin cookies plus a troubleshooting guide so you'll be able to make the most out of your patterned rolling pin. These spiced sugar cookies are simply perfect and you can use the same recipe to make simple cookie cutter biscuits too.
400gplain flour / all purpose flourplus extra for dusting
Instructions
Make The Dough
Cream the butter and sugar together until light and fluffy.
Mix in the egg and vanilla extract.
Mix in the spices.
Sieve in the flour and combine into a dough. If it is a bit crumbly to hold, add a few drops of water at a time to help bring it together.
Once the dough has come together, wrap it in cling film (saran wrap) and put it in the fridge for 30 minutes.
Roll and Cut the Cookies
Dust a surface with a little flour. Roll out the dough with a regular rolling pin to just thicker than 1cm - around ½". You will want to use a little flour on the rolling pin too. Try to keep the dough rectangle and no wider than the width of your embossed rolling pin.
Lightly flour then roll over the dough with the embossed rolling pin with medium pressure. Just enough to create the pattern with sufficient sharpness but not so hard that you press the pattern out of shape.
Use the cookie cutters to cut out the shapes you want and pop the cookies on a greaseproof paper lined baking tray. Again it is helpful to dip the cutters in a little flour before each cut. You can reroll any scraps and repeat the process until it is all used.
Put the cut out dough back into the fridge for a further 30 minutes.
Bake the Cookies
Preheat the oven to 180ºC / 160ºC fan oven/ gas mark 4 or 350ºF around 15 minutes before you intend to start baking.
Place the cookies in the oven for 8-10 minutes until the dough is firm to the touch and just starting to brown around the edges.You don’t want the cookies to colour more than a little else they will dry too crispy. You can see how pale the finished cookies are above.
Leave to cool on a rack and once fully cool, store in an airtight container.
Notes
•To make them great for all year remove the spices and keep them with a beautifully vanilla flavour.•Troubleshooting ideas and solving problems in the blog post above.•When making these biscuits don't use spread or margarine. Proper butter will give you the best results.