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Aang Sugar Cookies Recipe (with Video)

Vegetarian, Fish-free, Shellfish-free
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By
bitesbybianca

Discover our Aang Sugar Cookies Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
16

Prep 20min | Cook 11min

Ingredients

Dry Ingredients
- 1.5 c all-purpose flour
- 0.5 tsp Baking soda
- 0.5 tsp Baking powder
- 0.5 tsp Salt
Wet Ingredients
- 0.5 c Unsalted butter, melted and cooled; 1 stick/8 tbsp
- 0.25 c Granulated sugar, 50 g
- 0.25 c light or dark brown sugar
- 1 tsp Vanilla extract
- 1 Egg
Decoration for Face
- 1 tbsp melted milk or dark chocolate
- 3 tbsp melted white chocolate
- oil-based food coloring
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Directions

For the cookie dough
1. In a medium bowl, whisk together all of the dry ingredients: 1 1/2 c all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
2. In a stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix 1/2 c melted butter, 1/4 c sugar and 1/4 c light or dark brown sugar on medium speed until combined. Scrape bottom of bowl. Add 1 tsp vanilla and egg and mix again.
3. Dump in all of the dry ingredients and mix until combined. Cover the dough and let it rest in the fridge for 20-30 minutes. This will let the flour hydrate and let the butter cool, yielding chewier cookies. The dough will also be easier to work with.
4. Preheat oven to 325°F/163°C and line two baking trays with parchment paper or silicone mats.
5. Use a small cookie dough scoop to gather dough (about 1 ½ tablespoon each). Shape into a ball and place onto lined baking tray. This will be Aang's head.
6. For the ears, take about ¼ tsp of dough, shape into ball, and equally split it into two. Place on the sides of Aang's head.
7. Place Aang cookies about 3-4 inches apart.
8. Bake for 9-11 minutes. For soft cookies, bake them until the edges are set and firm. For chewier ones, bake slightly longer, until the edges are a light golden brown.
9. Let cool on pan for about 5-10 minutes, then transfer cookies to wire rack. Let cool completely.
For the faces
1. You can use a piping bag, toothpick, or cookie scribe to add on the details. I used a piping bag for the arrow and eyes/mouth, then a scribe for the blush.
2. Use melted milk chocolate to create the eyes and mouth.
3. Add oil-based blue food coloring to 2 1/2 tbsp of the melted white chocolate. If you don't have oil-based food coloring, then the chocolate will seize/become lumpy. To counter this, stir in a tsp of neutral oil (canola, vegetable) at a time, until it becomes smooth again.
4. Use the blue chocolate for the arrows.
5. Add oil-based pink food coloring to the remaining white chocolate. Use this for the blush.
6. Enjoy!
Notes
1. Store cookies in an airtight container at room temperature for up to a week.

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