Vanilla molded cookies
Vanilla Molded Cookies that bake up buttery, tender, and beautifully shaped using wooden molds— perfect for any filling or topping.
Ingredients
- 113 grams (½ cup) unsalted butter at 65°F (18°C)
- 150 grams (¾ cup) granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 5 milliliters (1 teaspoon) vanilla paste or extract
- 300 grams (2 ½ cups) all-purpose flour
- 3 grams (¾ teaspoon) baking powder
- 2 grams (½ teaspoon) sea salt
Instructions
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the egg and mix until smooth, then add the yolk and mix until smooth.
- Add the vanilla and mix again until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
- Cover the bowl with plastic wrap and chill the dough in the fridge for 30 minutes before portioning.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Bring the dough out of the fridge and dump it onto a lightly floured counter and bring it together gently with your hands.
- Divide the dough into 16 portions of about 40 grams each. Shape each piece as desired to match your mold — typically into balls, squares or rectangles.
- Lightly flour each mold by adding a small amount of flour and moving the mold around so every crevice is evenly coated. Tap the mold gently on the counter to remove any excess flour.
- Place one portion of dough onto the mold and press it gently, starting from the center and moving toward the edges, making sure the dough fills all the details.
- Use your fingers to gently lift around the edges
- Turn the mold upside down and lightly tap it on your hand or on the counter to release the cookie.
- Transfer the shaped cookie to the prepared baking sheet.
- Bake for 10 to 12 minutes, or until the edges are lightly golden and the tops are set.
- Let cool on the baking sheet for 5 minutes before adding any toppings and wait 10 minutes before transferring to a wire rack to cool completely.
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