Silhouette Cookies
Delight your taste buds and impress your guests with elegant Silhouette Cookies, a stunning blend of chocolate and vanilla dough in striking dual tones. With a buttery base infused with a hint of vanilla and a rich cocoa twist, these cookies create visual drama through their clever "cut-and-swap" design, where contrasting doughs form striking silhouettes. Perfect for holiday gatherings, tea parties, or gifting, these easy-to-make beauties require just a few pantry staples and a dash of creativity. Featuring a tender crumb and a delicate sweetness, they're as delicious as they are beautiful. Master the art of simplicity and charm with this striking cookie recipe that’s bound to be the star of any dessert spread. SEO Keywords: silhouette cookies recipe, chocolate and vanilla cookies, dual-tone cookies, easy holiday cookies, cut-out cookie recipe.
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Recipe Information
Ingredients
- 230 grams Unsalted butter, softened
- 200 grams Granulated sugar
- 1 large Egg
- 2 teaspoons Vanilla extract
- 320 grams All-purpose flour
- 30 grams Unsweetened cocoa powder
- 0.5 teaspoons Salt
Instructions
In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer until light and fluffy, about 2 minutes.
Add the egg and vanilla extract to the bowl, and mix until well incorporated.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Divide the dough into two equal portions. Leave one portion plain and return to the bowl. For the other portion, sift the cocoa powder over it and knead until the dough is an even chocolate color.
Shape each portion of dough into a flat disc, wrap in plastic wrap, and refrigerate for 1 hour to firm up.
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Remove the dough from the refrigerator. Roll out the vanilla dough and the chocolate dough separately on a lightly floured surface to about 1/4-inch thickness.
Use cookie cutters to create your desired shapes in the vanilla and chocolate dough. For the 'silhouette' effect, cut smaller shapes out of the center of one dough and replace it with the opposite-colored dough cutouts.
Transfer the cookies to the prepared baking sheets, spacing them about 1 inch apart.
Bake in the preheated oven for 10-12 minutes, or until the edges just start to turn golden. Do not overbake.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
3773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.7 g | 259% | |
| Saturated Fat | 123.0 g | 615% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 1328 mg | 58% | |
| Total Carbohydrate | 464.5 g | 169% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 202.6 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 155 mg | 12% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 936 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
