Homemade Cappuccino Plätzchen (Cutout Cookies with Cappuccino)
Are you in the mood for baking Christmas Cookies? With baking the Cappuccino Plätzchen (Cutout Cookies with Cappuccino) a good mood is really guaranteed.
I love coffee in all varieties. As I’m that fond of coffee, I decided to bake some Christmas Cutout Cookies with Cappuccino. If you do not like cappuccino at all substitute for example baking cocoa for the cappuccino.
Cutout Cookies are a German tradition. We bake lots of this kind of cookies during the advent season. So here I introduce on the one hand a typical German tradition to you and on the other hand one of my favourite ingredients.
I hope you like this recipe! have fun baking the homemade Cappuccino Plätzchen!
This recipe is also available in German on kochfokus.de. Just click here.
- 150 g softened butter
- 100 g sugar
- 1 middle-sized egg
- 250 g all-purpose flour plus additional for the work surface, the rolling pin and the cookie cutters
- 25 g instant cappuccino
- 100 g dark couverture chocolate
- Line the baking tray with baking paper.
- Remove the butter from the fridge to bring it to room temperature.
- Cut the butter finely into small pieces.
- Put the butter and the sugar into a bowl and using an electric mixer beat the butter and the sugar until fluffy.
- Add the egg and continue beating.
- Sift the flour into this mixture and add the instant cappuccino, too.
- With your hands knead the dough until the flour is completely worked up.
- Form the dough into a ball and wrap it in saran wrap.
- Let it chill in the fridge for 60 minutes.
- Before removing the dough from the fridge, preheat the oven to 170 degrees Celsius (340 degrees Fahrenheit) upper and lower heat.
- To prevent the dough from sticking to your work surface, flour your counter top. Lightly flour your rolling pin and dip your cookie cutters in flour, too.
- Get the dough out of the fridge and roll the dough to 5 mm thickness (between 1/8 and 1/4 inches).
- Place the cookies one inch apart on a baking tray lined with parchment paper.
- Then place the baking tray on the middle rack in the preheated oven and bake for 10 to 15 minutes until the cutout cookies are set and lightly brown.
- Now add two-thirds of it into a heat resistant-bowl or small pan.
- Then fill your boiling pan with water so that it almost comes to the top of your heat resistant-bowl and bring it to a gentle simmer.
- Remove your heat resistant-bowl from the heat and let the chocolate cool down for a few minutes.
- Now add the remaining chopped chocolate to the melted couverture and continue stirring until the remaining couverture has melted, too.
- Finally, the melted couverture has to be tempered, that is to say the heat-resistant bowl is placed onto the boiling pan again to warm it up. But make sure not to overheat it. The temperature should not reach more than 32 degrees Celsius.
- Coat a part of each cookie with the melted couverture and decorate it to taste.