Striped Cloud Cookies Tutorial

Thursday, October 22, 2015

I have been trying to search for the perfect cloud-shaped cookie cutter for a very long time. The metal or stainless steel ones I found in local bakery stores or even online cookie cutter specialists just somehow seemed a bit off to me. In the end I gave up the search and went for a plastic one made from a 3D printer.

These plastic cutters might not be as durable or as easy to cut as the conventional cutters we have at home, but at least we can have the exact shape that we have been looking for! I got mine from The Cookie Lady on Etsy.






















Striped Cloud Cookie
- cookie dough (try the recipe from the kitchn)
- egg white for brushing
- food colouring gel (I used turquoise Americolor Soft Gel Paste Food Colour)
- long cake knife
- rolling pin & mat
- baking paper & tray
- cloud cookie cutter (available on Etsy)

1. Separate your cookie dough into two doughs, add food colouring gel to one of the dough until you get your desired colour.
2. Roll out both doughs to the same thickness. Lay flat and put in the freezer for 15 - 20 minutes or until the dough becomes hard.
3. Line baking paper in the tray. Preheat oven according to recipe.
4. With the cake knife, carefully cut rolled dough into strips that are approximately the same width.
5. Alternating the colours each time, line strips up and brush the side with a bit of egg white to stick the strips together.
6. Lightly roll on top of the striped dough to make sure the strips are stuck together and the heights are even. This is a very important step, if the strips are not stuck together properly, they will fall apart after you baked it.
7. With the cloud cutter, cut out cloud-shaped cookie and lay them evenly inside the tray. You can add custom messages with a cookie stamp.
8. Put the tray of cut-out cookies into the freezer for 10 - 15 minutes or until firm. Bake for 12 - 15 minutes or according to recipe.

* The Cookie dough will start to become soft after 5 - 10 minutes out of the freezer, depending on your ambient temperature. Put your dough back into the freezer for 5 - 10 minutes whenever it starts to feel too soft before returning to where you left off.

* I have some little dots on my cookie in the top photo because I replaced granulated sugar with brown sugar in my recipe. Stick with granulated sugar or icing sugar and you will have a flawless cookie!

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