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Homemade Fudge Stripe Cookies
Dessert

Homemade Fudge Stripe Cookies

2 h 30 minServes 20Nutri-Score E€€
from @crowdedkitchen16 imports0 cooked
Adapt this recipe

what you need

Ingredients

20 people
  • unsalted butter (softened to room temperature)Dairy227 g
  • powdered sugarPantry90 g
  • vanilla extractPantry5 ml
  • all-purpose flour (plus extra for dusting)Grains250 g
  • kosher saltSpices1.5 g
  • semisweet or dark chocolate (melted)Pantry200 g

per serving

Nutrition

118kcal

Carbs
12 g
Proteins
1 g
Fat
7 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Rolling pin
  • Cookie cutter
  • Baking tray ×2
  • Cooling rack
  • Piping bag
  • Oven

step by step

Method

  1. Make the dough

    • In a large mixing bowl, cream the butter and powdered sugar just until well combined.
    • Add the vanilla and mix just until combined.
    • Add the flour and salt and mix just until the dough comes together; it will be soft and sticky.
    Step 1

  2. Chill the dough

    • Transfer the dough to plastic wrap, flatten into a rectangle and refrigerate.
    Step 2

  3. Preheat the oven

    • Preheat the oven to 325 °F and line two baking sheets with parchment paper.
    Step 3

  4. Roll and cut the cookies

    • On a floured surface, roll the dough about ¼-inch thick; if using an embossed rolling pin, stop just before ¼-inch and make the last pass with the embossed pin.
    • Cut out cookies with a 2–2½ inch cookie cutter, then cut out the center with a smaller circle.
    • If the dough is very soft, freeze it for a few minutes before transferring the cookies to the baking sheets; re-roll the scraps and repeat.
    Step 4

  5. Chill the cookies

    • Chill the cut cookies in the fridge.
    Step 5

  6. Bake

    • Bake for 12–14 minutes until very lightly browned on the bottoms; if your oven runs hot, stack another sheet pan underneath and bake a few minutes longer.
    Step 6

  7. Cool the cookies

    • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
    • Keep the parchment paper used for baking.
    Step 7

  8. Melt the chocolate

    • Melt the chocolate in a double boiler or in the microwave in 30-second intervals, stirring between each, until fully melted.
    • Transfer the melted chocolate to a piping bag.
    Step 8

  9. Coat the cookie bases

    • On the reserved parchment paper, pipe chocolate into a circle using the imprint of each cookie as a guide.
    • Place a cookie on top and move it around so the entire bottom is coated.
    Step 9

  10. Add the stripes and set

    • Pipe four stripes of chocolate over the top of each cookie.
    • Refrigerate until the chocolate is set.
    Step 10
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