Puffy Star Cookies

This is my variation of a traditional Mexican cookie that bakes up to have a puffy appearance. From the very first time I made those cookies, which are usually shaped like little piggies, I thought they’d look nice cut into the shape of stars. Actually, there are many shapes that I think would work well for this dough, but stars were the first that came to mind. Because these cookies aren’t overly sweet, I recommend sprinkling them with confectioner’s sugar once they’ve cooled completely. Or you can decorate them with a glaze of royal icing and festive sprinkles, like I did.

Start by combining the flour, baking powder, baking soda, and salt in a bowl; set aside until needed.

The next step is to simmer a flavorful concoction of water, dark brown sugar, a cinnamon stick, and Lyle’s golden syrup until the sugar dissolves.

Note my cute little Sugar Bear - he keeps my brown sugar soft, and he had a brother who lives in my container of dark brown sugar.

If you haven’t had the pleasure of discovering Lyle’s Golden Syrup, I strongly, repeat STRONGLY, encourage you to try it. In a word, it’s amazing - thick and sweet and full of caramel flavor. It’s an excellent substitution for any recipe that calls for honey or corn syrup. It’s actually a byproduct of the sugar refining process, which results in this amazing invert sugar (bonus - that means it doesn’t crystalize very easily).

If needed, you can replace the golden syrup with an equal amount of honey or light corn syrup, but Lyle’s golden syrup is superb and I promise you won’t be disappointed.

Okay, back to the recipe. Heat the sugar syrup on the stove top, stirring frequently, until the brown sugar completely dissolves.

Remove the sugar syrup from the heat and discard the cinnamon stick.

Add the cold butter and stir until the butter melts. Allow the mixture to rest for about 10 minutes as it cools.

After 10 minutes, add an egg and whisk well to combine.

That was easy!

Add the reserved flour mixture to the sugar syrup.

Stir with a silicone spatula until no traces of dry flour remain, being sure to press out any lumps as you stir.

Don’t be alarmed when the dough looks and feels like peanut butter - it will firm up after it chills.

Put the soft dough in a quart-size zipper bag and seal it closed.

Chill the dough in the fridge for at least 2 hours (or up to 5 days).

Break off chunks of dough and roll them between lightly floured layers of waxed paper to 3/16 to 1/4-inch thickness. I like to use rolling guides to ensure every cookie is exactly the same thickness.

Place the cutouts on silpat-lined half sheet pans and bake for 8-12 minutes (depending on size) or until golden brown. Note how I bake all the large cookies on one pan, and all the small cookies on another - this prevents over-baking.

Transfer cookies to a rack to cool completely before sprinkling with confectioners sugar or decorating with royal icing (recipe below).

For chewy cookies, enjoy on the day they’re baked. After that, they firm to a crisp texture which is particularly good dipped in a hot beverage.

Items used to make this recipe:

(affiliate links)

• half sheet pan https://amzn.to/3swqo82

• silpat liner https://amzn.to/3GFDftx

• rolling guides https://amzn.to/2XrFH51

• star cutters https://amzn.to/2XqvP6S

• ceylon cinnamon sticks https://amzn.to/3lTHr1q

• my favorite digital scale https://amzn.to/33ntx12

• meringue powder https://amzn.to/33c75YS

• gel food colors https://amzn.to/2lbJNfp

• sprinkles https://amzn.to/3BdULUx

• Lyle’s golden syrup https://amzn.to/366Xfsw

---

Puffy Star Cookies

makes 3-4 dozen cookies

Printable Recipe

Ingredients

• 11.25 ounces (about 2 1/4 cups) all purpose flour, plus more for rolling

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon fine salt

• 5 ounces (about 11 tablespoons) dark brown sugar

• 6 tablespoons (90ml) water

• 1 tablespoon (30ml) Lyle’s golden syrup (may substitute honey or light corn syrup)

• 1 cinnamon stick (or 1/4 teaspoons ground - try to find Ceylon or “true” cinnamon)

• 8 tablespoons (4oz or 113g) unsalted butter, cold

• 1 large egg (50g without shell)

• optional: confectioners sugar or royal icing for decorating (recipe below)

Directions

1. In a medium bowl (or the bowl of a stand mixer), whisk together to flour, baking powder, baking soda, and salt; set aside.

2. In a small saucepan oven medium heat, combine the dark brown sugar, water, golden syrup, and cinnamon stick; stir until sugar completely dissolved.

3. Remove sugar mixture from heat and stir in butter until it melts; allow to cool for 10 minutes, then vigorously whisk in the egg until completely incorporated (be sure sugar mixture isn’t hot of the egg will scramble).

4. Add the brown sugar/egg mixture to the flour mixture and mix by hand using a spatula until no traces of dry flour remain, being sure to press out any lumps that may have formed..

5. Transfer the dough to a large plastic zipper bag and chill for at least 2 hours (or up to 5 days).

6. When you’re ready to bake the cookies, preheat oven to 375F, place rack in center position, and line 2 half sheet pans with silicone liners.

7. Roll chilled dough between layers of floured wax paper to 3/16 to 1/4-inch thickness; cut out desired shapes using cutters dipped in flour and place on prepared sheet pans (I use rolling guides to ensure each cookie is exactly the same thickness).

8. Bake cookies, one tray at a time, for 8-12 minutes (depending on the size) or until puffed and golden brown.

9. Allow cookies to cool completely before dusting with confectioners sugar or glazing with royal icing.

adapted from Pati Jinich

Royal Icing

makes 2 cups

Ingredients

• 2 cups confectioners sugar, sifted

• 4-5 tablespoons water, room temperature

• 1 1/2 tablespoons meringue powder

• 1/4 teaspoon pure vanilla extract

Directions

1. Using the whisk attachment on a hand mixer, beat the confectioners sugar, meringue powder, water, and pure vanilla extract together in a medium mixing bowl for 5 minutes, adjusting consistency by adding more water or confectioners sugar if needed.

2. If desired, color icing with gel paste.

3. Dip cookies in icing or pipe icing on cookies; sprinkle with edible decorations and allow icing to set for at least 1 hour before serving.

Lyle's Golden Syrup Cookies

Lyle's Golden Syrup is one of my all-time favorite ingredients - it has a rich, caramelized flavor just can't be beat and I'm thrilled to see it gaining in popularity.  Here's the flavorful syrup is paired with oats, butter, and vanilla to make chewy cookies.  Incidentally, leftover cookies freeze beautifully (just in case you're tempted to eat too many in one sitting).  

Start by whisking together all purpose flour, baking soda, and baking powder. 

In a medium saucepan, heat butter, sugar, and golden syrup together until melted and smooth.

Mmmm.

On a side note, Lyle's Golden Syrup is available in cans, squeeze bottles, and jars (see here).  The squeeze bottles are the least messy, like honey.  

Stir in pure vanilla extract - be sure to use the good stuff!

Now stir in old fashioned oats and the flour mixture.

Stir until no traces of dry oats or flour remain.

For this recipe, I use a #50 scoop to ensure all my cookies are the same size (affiliate link).  I have a number of scoops in different sizes, but this is the size I use for the majority of the cookies and mini muffin recipes that appear on this blog.  

NOTE:  when buying portion scoops, check for "#__" on the sweeper arm.  This scoop is a #50 (that means 50 scoops will equal one quart).  WARNING:  some vendors sell their scoops by diameter size (example:  50mm).   DO NOT order a 50mm scoop if you want a #50 scoop.  The diameter of a 50mm scoop is almost 2 inches, while the diameter of a #50 scoop is much smaller at 1 1/4 inches.    

Pro Tip:  whenever I bake a cookie recipe for the first time, rather than commit an entire tray of cookies to unknown variables such as baking time, baking temperature, and baking surface, I do a small test batch first to refine those unknowns (all of which can make or break your recipe).

First I preheat my oven fully and check my oven thermometer to ensure the interior temperature is accurate, then I bake for the suggested time directed (you'd be surprised how often the directions are wrong).  In addition to verifying baking time and temp, I check to see which baking surface produces the best results.  Here you can see I baked one cookie on parchment paper and one on a small quarter-sized silicone baking mat (like this one).  

Let's check out the results below, shall we?

The differences aren't always this clear, but for this particular recipe, it's obvious the cookie baked on silicone turned out much better than the one baked on parchment paper (and obviously, the suggested oven temp was too hot - thankfully I didn't ruin an entire tray of cookies discovering that fact).

Back to baking surfaces, silicone almost always wins my baking tests - not quite as dramatically as shown here, but I encourage you to give it a try and discover your own results.  

Alrighty - pour yourself a glass of cold milk and enjoy! 

Items used to make this recipe:

(affiliate links)

• lyle's golden syrup https://amzn.to/3B5OA54

• pure vanilla extract https://amzn.to/3ovS9fE

• #50 scoop https://amzn.to/3gugJcy

• magnetic measuring spoons https://amzn.to/3suac74

• small silpat liner for test baking https://amzn.to/3rCjXBd

• large silpat liner https://amzn.to/3SJkxsC

• half sheet pan https://amzn.to/3Lhy06R

---

Lyle's Golden Syrup Cookies

makes 18 cookies

Printable Recipe

Ingredients

• 3/4 cup all purpose flour

• 1 1/2 teaspoon baking soda

• 1 1/2 teaspoon baking powder

• 7 tablespoons unsalted butter

• 1/2 cup granulated sugar

• 2 tablespoons lyle's golden syrup

• 1/2 teaspoon pure vanilla extract

• 1 cup old fashioned oats

Directions

1. In a small bowl, whisk together flour, baking soda, and baking powder, set aside.

2. In a medium saucepan, heat butter, sugar, and golden syrup until melted and smooth; remove from heat and stir in pure vanilla extract.

3. Add flour mixture and oats and stir well to combine.

4. Place cookie dough in an airtight container and chill for 30 minutes.

5. Preheat oven to 325F and place rack in the center position.

6. Line two half sheet pans with silpat liners (parchment doesn't work well for these cookies).

7. Use a #50 scoop to portion dough, 6 cookies at a time, evenly spaced on sheet pan.

8. Bake for 8 minutes; remove from oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely. Store in airtight container.

Note

• I suggest baking only one tray of cookies at a time, being sure to place chilled dough on room temperature (not hot/warm) sheet trays.