Wrapped sweetie cookies

Name: Wrapped sweetie cookies
Ingredients: 125g butter, softened; 170g caster/granulated sugar; 1 large egg; 1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla bean powder; 225g plain/all-purpose flour, sifted; 1 teaspoon baking powder; pink food colouring gel; 2 baking sheets, greased and lined; 24 small pieces of waxed paper; decorative ribbons or string/twine

Hannah Miles shows you how to make these fun wrapped sweetie cookies from her book, Christmas Cookies – a perfect treat to bake with the kids!

Image credit: Steve Painter

These pretty swirled cookies are inspired by one of my favourite childhood literary heroes, Willy Wonka, the maker of magical candy! Wrapped in waxed paper they look just like your favourite candies.

This project is from Christmas Cookies by Hannah Miles, Ryland, Peters & Small. This book contains over 60 delightful recipes for festive cookies, from traditional favourites to creative new ideas, all of which make perfect gifts. If you love this project you can get the book from our online shop WITH an automatic 10% off just for being you, PLUS free UK P+P!

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Servings

10-12 mins

Cooking Time

Ingredients

125g butter, softened
170g caster/granulated sugar
1 large egg
1 teaspoon pure vanilla extract or 1/2 teaspoon vanilla bean powder
225g plain/all-purpose flour, sifted
1 teaspoon baking powder
pink food colouring gel

Equipment

2 baking sheets, greased and lined
24 small pieces of waxed paper
decorative ribbons or string/twine

Instructions

In a mixing bowl, whisk together the butter and sugar until light and creamy. Beat in the egg and then whisk in the vanilla, flour and baking powder until you have a soft dough.

Divide the dough in half and colour one with a few drops of pink food colouring, mixing in well so that the dough is an even colour. If the dough is too soft to handle, add a little more flour.

Wrap the doughs in clingfilm/plastic wrap and chill in the fridge for an hour. On a flour-dusted surface, roll out the plain dough into a rectangle (30x15cm/12x6in) and place on a sheet of baking parchment, lifting carefully using the rolling pin to help you. Next roll out the pink dough to the same size and thickness, and place on top of the plain dough, pressing down gently with your hands. Starting from on of the long sides, roll the dough up in a tight spiral so that you end up with a long sausage shape of dough. Wrap in clingfilm/plastic wrap again and chill in the freezer for a further 30 minutes so that the dough is really firm.

Preheat the oven to 180°C (350°F) Gas 4.

Unwrap the dough and, using a sharp knife, slice the dough into discs about 1cm/ 3/8inch in thickness. Place a distance apart on the baking sheets, allowing room for spreading. Bake for 10-12 minutes, then leave to cool on the baking sheets.

When the cookies are completely cold, wrap each cookie in a piece of waxed paper and tie the ends with ribbon or string/twine, so that they look like giant candies. Repeat with all the remaining cookies. These cookies will store for up to 3 days in an airtight container.

Last updated one year ago