Yay for cuteness overload!!
I’m so glad that I decided to make these cookies last night! I mean, I kind of regret it because I think I ate FOUR of them… and then two this morning… SMH, but it’s all good because I’ve been burning a whole lot of calories doing my Beach Body work outs. 😀 Hint hint (;
I really have, though! I burned 398 calories doing one of the Slim in 6 videos the other day! My sore muscles felt so nice the next day. Since the weather has finally been lovely, I’ve also started jogging outside again! I LOVE fall in Texas. Granted, it shows up late, but when it’s here, it’s such a nice break from the heat. I hope we have a long fall this year.
Okay, back to the cookies! These are made with whole wheat flour. I’ll add a picture of the brand I used in a little bit. I was pleasantly surprised at how yummy they turned out despite that little health factor! I followed the recipe from my beloved blogger Alice, from Hip Foodie Mom (check her out!), and it was my first time making a ganache! *Pats self on the back* I then brought the left overs to my office (to prevent myself from eating them all), and of course they were inhaled quite quickly.
This is THE perfect sugar cookie base, too because they hold their shape in the oven. So, SAVE THIS RECIPE for Christmas cookies, Valentines cookies, or any other cookies down the road that you want to decorate! I will definitely be making tons of sugar cookies for all my Christmas’ with this recipe. YES.
I used King Arthur’s whole wheat flour. I don’t know if there is a difference between this and the whole wheat pastry flour that Alice used, but this worked just fine for me!
In a separate bowl, I whisked the butter and sugar until fluffy, like this ^
when the dough is ready, separate it into two disks wrapped in wax paper and flatten with the palm of your hand. Refrigerate for at least one hour.
When the dough is chilled just roll it out until it’s about 1/4 inch thick. Keep in mind that the cookies aren’t going to rise very much when they’re in the oven! Then using a clean glass or cookie cutter, cut out your circles.
A ganache is just heated heavy cream poured onto chocolate until it’s melted. I used almond milk for this recipe, though 😀 I still like to stay away from dairy!
Then you just spoon this on top of your cooled cookies and spread it around!
Then getting plain white icing, draw little circles like this on top! I used a toothpick and dragged it from the center to outer edges to make the octagon design (aka spider web).
Here’s the icing that I used. I just found it at HEB. It even came with it’s own tip!
Boom. And that’s how simple it was! Yay!
- 2 cups whole wheat pastry flour
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ½ cup (1 stick) unsalted butter, room temp
- ¾ cup granulated sugar
- ½ teaspoon pure vanilla extract
- 1 egg
- ¾ cup original almond milk, unsweet (or heavy whipping cream)
- 1 ½ cups semi-sweet chocolate chips or milk chocolate chips
- White icing
- In a medium bowl, whisk together the flour, baking powder and salt and set aside. In a large bowl, using an electric mixer, beat together the butter and sugar on medium speed until light and fluffy. Beat in egg and vanilla until well blended. Add the flour mixture and beat on low speed until combined.
- Divide the dough in half and shape into 2 disks. Wrap in parchment or wax paper and refrigerate until firm, at least 1 hour or overnight.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Working with one disk of dough at a time on a lightly floured surface, roll out dough ¼ inch thick and cut out cookies with a floured 3 to 4 -inch round cookie cutter. Transfer to the prepared baking sheets, spacing them 1 inch apart. Repeat with remaining cookie dough.
- Bake until cookies are just golden around the edges, for about 10 to 12 minutes. Transfer cookies to a wire rack and let cool completely.
- Place the chocolate chips into a medium sized mixing bowl. Using a small saucepan over medium-low heat, heat the heavy cream. Cook until small bubbles appear on the outside edge of the cream and pour the hot cream over the chocolate chips. Let sit for about 2 minutes. Then, using a wire whisk, gently stir until all of the chocolate is melted and the ganache is smooth.
- Now to decorate! Evenly spread a spoonful of the chocolate ganache on top of your cookie. Using the vanilla icing and starting from the center of the cookie, draw a spiral going in a circular motion until you have reached the edge of the cookie, like a bulls eye.
- Use your toothpick the draw lines from the center down to create a spider web design; be sure to wipe your toothpick after each use to keep the spider web design clean,