I took part in my first Instagram baking collaboration!!! In light of current events, a local baker held the #coronabakingcollaboration to try and bring #rainbowsandsprinkles to everyone’s newsfeed. I thought a fault line cake would be particularly apt given the recent earthquakes that SLC has been experiencing. After more thought, I realized that I don’t see other humans and have nothing to do with a full cake, so I decided to make fault line cookies instead! They’re really nothing special baking wise – just a basic sugar cookie recipe – but I’m very happy with how they turned out aesthetically!
I halved a recipe from Sally’s Baking Addiction, and then froze half of that because I really didn’t need more cookies in my life!
SUGAR COOKIES (original recipe here)
- 140 g flour
- 0.25 tsp. baking powder
- 0.25 tsp. salt
- 85 g unsalted butter, softened
- 75 g granulated sugar
- 0.5 egg
- 1 tsp. vanilla
- Whisk together the flour, baking soda, and salt. Set aside.
- Cream the butter and sugar together in a stand mixer.
- Mix in the egg and vanilla to the butter mixture until well mixed.
- At a low speed, add the flour mixture to the butter mixture until well combined.
- Refrigerate in saran wrap for ~2 hours.
- Roll out the chilled dough and cut out the cookies. After two rolls, refrigerate the dough again (or freeze it to use later).
- Refrigerate the cut out cookies for 30 minutes.
- Bake the cookies at 350F for 8 – 12 minutes, depending on cookie size, until the edges start to turn brown.
I didn’t really get pictures of this process, but this was my basic process.
- Colour a few small balls of fondant (I did purple and blue and left one white).
- Roll them together a little bit, and then roll them out.
- Cut them with the same cookie cutter that you made the cookies with. My cookie cutters are double sided with a straight edge and scalloped edge.
- Cover each cookie with a little bit of icing, putting more icing in the section that will get sprinkled.
- Cut out a ‘fault line’ from each piece of fondant, and adhere the two pieces to each cookie.
- Pour sprinkles onto the cookie over a bowl, pressing down intermittently.
- Use some food colouring – I used sweet sticks – to paint the edges as desired.