Patterned Butter Cookies in less than 10 minutes! Easy Cookies recipe you will make everyday!

Ingredients

• 1 cup Unsalted Butter (room temperature, cut into cubes)
• 1 cup Powdered Sugar (also called icing sugar, sifted)
• 2 tablespoons Vegetable Oil (neutral flavor, helps create egg‑replacement)
• 2 tablespoons Water (room temperature)
• 1 teaspoon Baking Powder (leavening agent for the egg‑replacement)
• 2.5 cups All‑Purpose Flour (sifted)
• 1 tablespoon Cornstarch (added to the vanilla portion for a softer crumb)
• 2 tablespoons Cocoa Powder (unsweetened, added to the chocolate portion)
• 1 teaspoon Vanilla Extract (pure, added to the vanilla portion)
• 1 teaspoon Coffee Essence (or 1 tsp instant coffee powder, added to the chocolate portion)
• ½ cup Optional: Chocolate Chips (fold into either portion if desired)
• ¼ teaspoon Optional: Ground Cinnamon (add to vanilla portion for extra flavor)

Instructions

1. Cream Butter and Powdered Sugar

   Place the room‑temperature butter in a large mixing bowl. Add the sifted powdered sugar. Using a spatula, slowly bring them together until the mixture is smooth and creamy.

   Time: PT5M

2. Prepare Egg‑Replacement

   In the medium bowl, combine vegetable oil, water, and baking powder. Whisk briefly until fully blended.

   Time: PT2M

3. Combine Wet Ingredients

   Pour the oil‑water‑baking‑powder mixture into the butter‑sugar bowl. Stir gently with the spatula until incorporated.

   Time: PT2M

4. Add Flour in Batches

   Add sifted all‑purpose flour to the bowl in 2‑3 batches, folding gently after each addition. Avoid vigorous mixing to keep the dough tender.

   Time: PT5M

5. Knead into a Smooth Ball

   Turn the dough onto a clean surface and knead lightly until it forms one smooth ball.

   Time: PT5M

6. Divide Dough for Flavors

   Separate the dough into two portions: roughly one‑third for the vanilla side and the remaining two‑thirds for the chocolate side.

   Time: PT2M

7. Flavor the Vanilla Portion

   To the smaller portion, add 1 tbsp cornstarch and 1 tsp vanilla extract (plus optional cinnamon). Mix until evenly colored.

   Time: PT3M

8. Flavor the Chocolate Portion

   To the larger portion, add 2 tbsp cocoa powder, 1 tsp coffee essence (or instant coffee), and optional chocolate chips. Knead until the dough is uniformly dark.

   Time: PT3M

9. Shape Logs and Cut Portions

   Roll each flavored dough into a thin log. Using a bench scraper, cut the vanilla log into 8 equal pieces and the chocolate log into 7 pieces (or any numbers you prefer).

   Time: PT10M

10. Layer and Form the Pattern

    On a clean surface, alternate a vanilla piece with a chocolate piece, pressing gently to stick. Continue until all pieces are used, forming a long rectangular log.

    Time: PT5M

11. Chill the Log

    Wrap the assembled log tightly in cling wrap and refrigerate for about 15 minutes to firm up.

    Time: PT15M

12. Slice into Individual Cookies

    Unwrap the chilled log and slice cross‑wise into ½‑inch thick cookies. If you have extra log, keep it wrapped and freeze for later.

    Time: PT5M

13. Bake the Cookies

    Place the sliced cookies on a parchment‑lined baking sheet, spacing them slightly. Bake in a pre‑heated oven at 170°C for 14‑16 minutes, until the edges turn light golden.

    Time: PT15M

    Temperature: 170°C

14. Cool and Serve

    Remove the cookies from the oven and let them cool on a wire rack for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

18 g

Fat

5 g

Fiber

1 g