🍰 Crunchy Pudding Cookies

Name: Crunchy Pudding Cookies
Total time: 30 min
Yield: 4 servings
Ingredients: 180 g soft butter; 100 g powdered sugar (from raw cane sugar); 1 tsp vanilla powder; 30 g cocoa powder (highly defatted); 50 g cornstarch; 180 g spelt flour Type 1050

132 kcal · 30 min · 4 servings

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Ingredients

180 g soft butter
100 g powdered sugar (from raw cane sugar)
1 tsp vanilla powder
30 g cocoa powder (highly defatted)
50 g cornstarch
180 g spelt flour Type 1050

Instructions

1. Beat the butter with 70 grams of powdered sugar in a bowl until the mixture becomes creamy and fluffy.
2. Mix the vanilla powder, cocoa, cornstarch, and flour in a second bowl.
3. Fold the dry ingredient mixture into the butter-sugar cream and stir everything together until a smooth dough forms.
4. Shape the dough into 20 small balls, roughly the size of a walnut.
5. Place the dough balls on a plate and refrigerate for 30 minutes to firm up.
6. Preheat the oven and line a baking sheet with parchment paper.
7. Gently flatten the cold dough balls with a fork.
8. Bake the cookies in the preheated oven at 180 degrees Celsius conventional heat (or 160 degrees Celsius fan-forced, or gas level 2 to 3) for 10 to 12 minutes.
9. Remove the cookies from the oven and let them cool down completely.
10. Sprinkle the cooled cookies with the remaining powdered sugar.

Nutrition per serving

kcal: 132
Protein: 2 g · Fett/Fat: 8 g · Carbs: 14 g