With Christmas around the corner, these are the perfect little treat for the kids. They are so cute, and totally worth the effort of icing them. Get the kids involved, and make cookie day a super fun affair with this easy sticky toffee cookie recipe.
Watch On YouTube
Cookie Day – 1 RECIPE WITH 10 VARIATIONS
A 10 minute instruction video on how to make these yummy cookies, with 10 other variations too!
Sticky Toffee Cookie Recipe
Copyright © 2021 – This original adapted recipe is by Taryn Bloem – thesupermomsclub.com
Prep Time: 5 – 10 minutes for the dough + icing time
Bake Time: 13 minutes
Oven Temp: 180˚ Celsius or 360˚ Fahrenheit
Yield: 38 Cookies
Ingredients (for the sticky toffee cookies):
1 Cup White Sugar
2 Cups Cake Flour
2 tsp Baking Powder
*90g Packet Sticky Toffee Flavor Instant Pudding Powder *see notes below
Place the butter and sugar in a mixing bowl, and beat well to cream.
Scrape down your mixing bowl, as sometimes the butter can accumulate on the sides, and add the eggs, mixing until well incorporated.
Sift in the flour and salt and mix until it forms a soft dough.
Add the *instant pudding powder and baking powder, and mix until combined.
*Instant Pudding Powder manufacturers: Moirs, Royal, Angel Delight, Jell-O & Dr. Oetker (from what I can find). In South Africa, I use Moirs instant pudding powder. They come in a 90g packet and are mixed with 450ml milk – BUT DON’T MIX IT WITH MILK FOR THIS RECIPE – USE THE POWDER ONLY!!! I’m just letting you know what the pack size and normal mixing instructions are, as manufacturers vary around the world. I know, for instance, that Angel Delight in the UK is a 59g packet to 300ml milk, so you’d need 1½ packets, while Jell-O in the USA is a 96g packet… hope this helps to make that a little clearer for recipe adjustments!
This cookie dough can be frozen for up to six months, which is handy if you’re making multiple batches.
Place the dough in the freezer for 10 minutes to get cold before making the cookies.
To make the cookies, measure out tablespoonfuls of dough, roll into balls, and place on a baking sheet prepared with greased parchment paper. Place each ball in the center of a 6cm round cookie cutter, and press flat using the bottom of a glass. If you’re confused about this method, the video demonstrates exactly how it’s done!
Place on the middle shelf in a pre-heated oven and bake at 180˚ Celsius or 360˚ Fahrenheit for 13 minutes.
Allow to cool, and then decorate with royal icing.
Ingredients (for the royal icing):
THIS IS FOR 20-25 COOKIES
3 Tbsp. Meringue Powder
Pinch Cream Of Tartar
600g Icing Sugar/Confectioners Sugar
125ml Warm Water (plus extra if needed once mixed)
OPTIONAL: Clear vanilla extract to taste (it must be clear, otherwise it will tint the color)
Place the meringue powder in a mixing bowl. Add the water and whisk for a minute until smooth.
Add the cream of tartar and whisk again for 30 seconds.
Place the icing sugar in a mixer, and add the meringue powder mixture to it, and the vanilla extract (to your liking) and beat for 10 minutes on a low speed.
If the mixture is thick after mixing, you can add a bit of water and mix it again to incorporate.
Add colorant of your choice to the the royal icing and ice you cookies.