Fault Line Cookies

Roopa

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!

cookies

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)

INGREDIENTS

  • 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

DIRECTIONS

  1. Whisk together the flour, baking soda, and salt. Set aside.
  2. Cream the butter and sugar together in a stand mixer.
  3. Mix in the egg and vanilla to the butter mixture until well mixed.
  4. At a low speed, add the flour mixture to the butter mixture until well combined.
  5. Refrigerate in saran wrap for ~2 hours.
  6. Roll out the chilled dough and cut out the cookies. After two rolls, refrigerate the dough again (or freeze it to use later).
  7. Refrigerate the cut out cookies for 30 minutes.
  8. Bake the cookies at 350F for 8 – 12 minutes, depending on cookie size, until the edges start to turn brown.

ASSEMBLY

I didn’t really get pictures of this process, but this was my basic process.

  1. Colour a few small balls of fondant (I did purple and blue and left one white).
  2. Roll them together a little bit, and then roll them out.
  3. 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.
  4. Cover each cookie with a little bit of icing, putting more icing in the section that will get sprinkled.
  5. Cut out a ‘fault line’ from each piece of fondant, and adhere the two pieces to each cookie.
  6. Pour sprinkles onto the cookie over a bowl, pressing down intermittently.
  7. Use some food colouring – I used sweet sticks – to paint the edges as desired.

 


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