Easy Work Crunchy Cookie Cutter Cookies

Easy Work Crunchy Cookie Cutter Cookies

A wonderful cookie for Valentine Day or as a present, with just a little extra work beyond just using a cookie cutter. Okay for those with egg allergies.

Ingredients: 2 baking trays

Butter (or margarine)
50 g
40 g
Cake flour
110 g
10 g
10 g
If using cocoa dough and purple yam flour, don't use katakuriko. Add 10 g of each, and make sure it adds up to 110 g together with the cake flour.


1. Add the butter (margarine) to a bowl and cream. Add the sugar and mix well.
2. Sift in the cake flour and the katakuriko and mix as if cutting with a spatula.
3. Once it's come together in huge clumps add the milk and continue to mix in the cutting motion. Once it's no longer powdery, stop mixing.
4. It's okay if the dough doesn't come together in one unified lump. It'll come together when you place the dough in a plastic bag and roll it out.
5. Roll out the dough to a 4 mm thickness, then let it cool in the refrigerator. You will be baking them at 180℃ for 15-17 minutes. The baking time may vary depending on the size of your cookie cutter.
6. I used a heart-shaped cookie cutter as shown in the picture. The heart-shaped cookie cutter is smaller than the 3.5 cm square cookie cutter.
7. Making 3 colors of dough lets you create 4 patterns of cookies.

Story Behind this Recipe

It takes a bit of work, but I wanted to make cute cookies for Valentines Day or as a present using a cookie cutter and easy-to-handle dough.