It’s been way too long since my last post but I am finally back in the kitchen. Yay! Turns out that making cookie dough is a bit like riding a bike. You never forget how to do it.

A lot has happened in the last couple of months. I sold my company, I got a new job that I love and I got on a serious diet; but that’s no excuse for the lack of sweets. After all, what would my world be without cakes and cookies? Sad, that’s what. So what better way to get back in the mix than by trying a new cookie-shaping technique?

During one of my visits at the local Michael’s, I found these awesome silicone molds from the Martha Stewart collection. They were originally made to shape clay into cute little strawberries but there had got to be a way to use them for cookies, right? An hour later and I had myself the cutest cookies ever! Tiny little Strawberry Cookies. Here is how to make them:

Strawberry Molded Cookies
 

makes 60 cookies
Ingredients
  • 2 sticks of butter, room temperature
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3 cups flour
  • Red and Green food coloring

Instructions
  1. In the bowl of an electric mixer fitted with the flat beater, cream butter and sugar on medium speed until light in color and fluffy in texture. Add the egg and vanilla extract. Mix until combined.
  2. Set about ¾ of the dough in a bowl and set aside. Back in your ¼ of butter mixture back into your mixer bowl, add green food coloring and mix again. Add ¾ cup of flour and mix on low speed until the dough comes together. Roll out your dough between 2 pieces of plastic wrap and refrigerate for at least 30 minutes. In the meantime, preheat your oven to 350°F.
  3. Clean the bowl and add the remaining butter mixture. Add red food coloring and mix until combined. Add 2¼ cups of flour and mix on low until combined. Like your green dough, roll in plastic wrap and refrigerate while the oven is preheating.
  4. Unwrap your dough and shape your cookies according to directions below. Bake for about 8 minutes.

To make your dough, in the bowl of an electric mixer fitted with the flat beater, cream butter and sugar on medium speed until light in color and fluffy in texture. Add the egg and vanilla extract. Mix until combined. Set about 3/4 of the dough in a bowl and set aside. Back in your 1/4 of butter mixture back into your mixer bowl, add green food coloring and mix again. Add 3/4 cup of flour and mix on low speed until the dough comes together. Roll out your dough between 2 pieces of plastic wrap and refrigerate for at least 30 minutes. In the meantime, preheat your oven to 350°F.

green dough

Next let’s make red cookie dough. Clean the bowl and add the remaining butter mixture. Add red food coloring and mix until combined. Add 2 1/4 cups of flour and mix on low until combined. Like your green dough, roll in plastic wrap and refrigerate while the oven is preheating.

Here is the mold I found:

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Here is where you can find the molds for under $10: Martha Stewart Crafts Silicon Molds

To shape the cookies, take a small amount of green dough and press it into the top of the mold, where the leaves are. Make sure none of the green dough goes over any red part of the strawberry. It should look like this:

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Take some red cookie dough and press into the rest of the mold. Make sure to press into it to pick up all the details of the mold. Clean up the edges so no extra dough hangs outside the cookie’s edge. It should look like this:

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To unmold, I found that the colder the dough the better, so stick the whole thing in the freezer for a minute. Then take it out, flip the mold upside down and lift to release your cookie directly onto your cookie sheet:

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Repeat until you have all your cookies. I like to place the cookie sheet back in the fridge between batches to keep them firm.

Bake at 350°F for about 8 minutes.

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Ta-daaaa!