Kinako Sugar Cookies (Roll Out)
Take your roll out sugar cookies to the next level by adding kinako. Kinako is a roasted soybean flour that is popular in Japanese desserts. It has a warm, nutty flavor. This recipe is perfect for rolling and cutting out shapes as well.
Servings: 24 large cookies
Ingredients
- 1 cup softened unsalted butter 2 sticks
- 1 cup sugar
- 1 tsp salt
- 1/8 tsp baking soda
- 1 egg
- 2 1/4 cups all purpose flour
- 3/4 cup kinako
Instructions
- In a mixer, add butter, sugar, salt, and baking soda. Cream ingredients until light and fluffy.
- Add egg and mix until homogenous.
- Add all purpose flour and kinako. Beat until dry ingredients are incorporated, but be careful not to overmix.
- Preheat oven to 350 degrees F and prepare baking sheets with parchment paper or silicone mats.
- Turn out your dough onto a floured surface, and roll out the cookie dough using a rolling pin to about 1/4 of an inch thick. You can add more flour as necessary to keep the dough from sticking.
- Cut out your shapes using cookie cutters and arrange on your baking tray. If your kitchen is warm and your dough is feeling too soft to hold its shape, stick your dough in the fridge to chill.
- Bake cookies for 8-10 minutes. If decorating, let cookies cool completely before adding icing.
Notes
The number of cookies this recipe will make depends entirely on the size of your cookie cutters. I estimated that it can make at least two dozen cookies that are roughly 3 inches in diameter.
I live in Seattle, where the weather is cool year round. I have not needed to chill this dough before baking, but if your kitchen is warm or your butter was a little too soft, you may find chilling your cookie dough before baking will help it keep its shape.
This cookie dough is naturally brown in color, making it somewhat difficult to see when it's done baking. If you've rolled out your dough to 1/4" thick, 10 minutes at 350 degrees F should be enough. You can bake less time for chewier cookies and bake longer for crispier cookies.
This dough can also be refrigerated or frozen prior to baking.
Prep time will be a lot longer if rolling and cutting out intricate shapes and/or decorating the cookies after. See blog post above for icing recipe and notes on decorating.