Miffy Snowball Cookies
@under_baked Miffy Snowball Cookies. Super cute and super easy to make 😊 Makes 10 cookies (multiply as needed): 60g Softened Unsalted Butter 30g Powdered Sugar 90g Cake Flour 30g Almond Meal Some extra powdered sugar for coating Some melted dark chocolate for decorating Preparation: 1. Cream the butter and powdered sugar together to a uniform and creamy paste. 2. Sift in the flour and almond meal and incorporate to a dough that holds its shape. 3. Preheat your oven to 170C (fan mode off), placing a baking rack at the middle shelf of the oven. 4. Shape the cookies and place them in a baking sheet lined with parchment paper: I’ve used 21g per cookie- 15g for the head and 6g for the ears. If the dough feels slightly dry and hard to shape, moisten your hands with the tiniest amount of water. 5. Bake for 10-15 minutes. The edges of the cookies should start to lightly brown and small cracks will form on the surface of the cookies. They will be very soft so avoid moving them. 6. Place the baking sheet with the cookies on a cooling rack. Let the cookies cool down completely to room temperature. 7. Coat the cookie with additional powdered sugar. It’s easier to use a ziplock bag to coat several cookies at the same time. Dust off the excess powdered sugar. 8. Melt some dark chocolate and draw the face details . . #bakingaesthetics #baketok #cozybaking #fypbaking #cottagecoreaesthetic #aestheticbaking #cottagecorebaking #cutebaking #cutecookies #miffycookies
♬ My Love Mine All Mine – Mitski
Easy recipe for snowy butter cookies, with lots of powdered sugar, and a cute Miffy shape.
First published:
Last modified:
Miffy Snowball Cookies:
Equipment: No special equipment is needed.
Recipe: 10 Cookies (multiply recipe as needed)
Cookie Dough:
| Ingredient | Amount (g / units) |
| Softened Unsalted Butter (Room Temperature) | 60g |
| Powdered Sugar | 30g |
| Cake Flour | 90g |
| Almond Meal | 30g |
| Some extra powdered sugar for coating | QS |
| Some melted dark chocolate for decorating | QS |
Preparation instructions:
- In a medium sized mixing bowl, using a silicone spatula, cream the butter and powdered sugar together to a uniform and creamy paste.
- Sift in the flour and almond meal over the butter mixture, and incorporate into the dough with cutting motions, to a dough that holds its shape.
- Preheat your oven to 170C (fan mode off), placing a baking rack at the middle shelf of the oven.
- Shape the cookies and place them in a baking sheet lined with parchment paper: I’ve used 21g per cookie, in the following manner: 15g for the head and 6g for the ears (see video demonstration for assembly). If the dough feels slightly dry and hard to shape, moisten your hands with the tiniest amount of water.
- Bake for 10-15 minutes. The edges of the cookies should start to lightly brown and small cracks will form on the surface of the cookies. They will be very soft so avoid moving them. Don’t worry about the cracks, as they will be covered by the powdered sugar later on.
- Place the baking sheet with the cookies on a cooling rack. Let the cookies cool down completely to room temperature.
- Coat the cookies with additional powdered sugar. It’s easier to use a ziplock bag to coat several cookies at the same time. Dust off the excess powdered sugar.
- Melt some dark chocolate in the microwave, and draw the face details
