Every cookie is a sugar cookie. A cookie without sugar is a cracker. Gary Gulman
Ever wanted just a small sweet bite to go with your hot tea, or a post meal pick-me-up? This is the answer right here.
These tiny biscuits melt instantly in your mouth and have just a slight crispness to them.
The dough is alarmingly easy, and can be made in a jiffy. You can make this dough ahead of time, and the only part requiring patience is the chilling period. But this stage is integral for a well-shaped and cooked cookie.
This is all to do with the content of butter. The softer the butter is in the dough, there are more chances of the cookie spreading and losing its shape. A warning, this dough is pillow-y soft, and you will want to jump right into it! However, rolling the dough can be tough due to this softness, and requires quite a bit of flour to handle, but the end result is amazing. I prefer rolling the dough between two butter papers for ease.
I used a small ravioli cutter to bring even shaped cookies and frosted with some of the strawberry frosting I had leftover from the Eggless Chocolate Cake. You can use some melted chocolate even and garnish with some caramelised ginger, coconut flakes, or sprinkles. The frosting part can be done with kids as a fun activity.