Going back to school cookies

The end of the summer holidays is so close! The kids are anxious to go back to school. Our little one, who turned 7 in the summer, will visit the second grade. And our big girl, who left elementary school in June, will transfer to a grammar school in a couple of days. What an adventure. The school is in the neighbouring town, so she will need to take a bus everyday. Lots of changes. I am not sure who is more anxious, the kids or me 🙂 So in order to get everything ready , I wanted to prepare something cute for the girl’s first day of school.

Recipe for 15 going back to school cookies

• 125 grams of soft butter / vegan alternative
• 25 grams of powdered sugar
• 25 grams of cornstarch/ vanilla pudding powder
• 125 grams of flour
• 1/2 tsp of vanilla extract
• 1 tsp of bourbon vanilla sugar
• a pinch of salt
• 1.5 to 2 Tbsp of (plantbased) milk
• 60 grams of dark chocolate

Mix the butter with the sugars and the vanilla together until creamy and fully combined. Then add the cornstarch and the flour and the salt. You can mix this with a hand-held mixer or even your hands. I added 1.5 tbsp of milk to make the batter a little thinner, since I wanted to pipe the batter onto the baking sheets. You can now preheat the oven to 170 degrees. There is no need to cool the dough, so you can continue right away.

Here you can find a short video about the process of making these.

https://www.instagram.com/reel/Cg94pHMDmAR/?igshid=MDJmNzVkMjY=

Pipe the batter onto the baking sheets with a piping bag and a star shaped nozzle. That’s how I piped the top of the schoolbag. I piped the rest of the schoolbag with a flat nozzle – in the shape of a cone. Do not make the cookies too big, otherwise these could break. These are really delicate.

Bake the cookies for 12 -13 minutes, until golden brown. Leave the cookies on the baking sheet, until these have cooled down, completely. The heat from the baking sheet will help to let the cookies get the perfect texture.

Once the cookies have cooled down completely, I covered the top with melted dark chocolate and sprinkles. Melt the dark chocolate over a double boiler or in the microwave for 30-60 seconds. You can brush the chocolate on the top or pipe it on, with a plastic bag, where you can fill the warm chocolate in and simply cut a little tip of. So you can pipe the chocolate with it. I highly recommend giving the cookies those some extra minutes, until the chocolate has set. Otherwise this could get messy. 🙂 Then store these in an airtight container. These just get better. You could easily eat these for a couple of days, without losing any flavor or texture. But believe me, these will not last long!

Here you can find a short video about the process of making these.

Have a wonderful day and let me know, what you think of these.

Love and happiness,

Sue