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Fidget Spinner Cookies

by Matthew Johnson

Inspired by youtube.com

Ingredients

for 12 cookies

  • 2 ½ cups
    all-purpose flour (310 g)
  • ¾ cup
    sugar (150 g)
  • ¼ teaspoon
    salt
  • 1 cup
    unsalted butter, room temperature (230 g)
  • 2 teaspoons
    vanilla extract
  • 2 tablespoons
    cream cheese, room temperature
  • royal icing, any color for decoration

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Preparation

  1. In a large bowl, add the flour, sugar, and salt, and mix together with a wooden spoon, until fully incorporated. Add the softened butter and continue to mix until the mixture looks crumbly and slightly wet, about 1 minute longer. Add the vanilla and cream cheese and mix until dough just begins to form large clumps, about 30 seconds.
  2. Transfer the dough to a floured surface and knead until it becomes a cohesive ball. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
  3. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
  4. Roll out the dough to ¼-inch (6 mm) thickness. Use a clean fidget spinner as a guide to cut out 12 shapes from the dough. Use a clean water bottle cap to cut out 24 circles. Roll out the extra dough again to ½-inch thickness. With a straw, poke out 12 small pegs that will act as dowels for the fidget spinner cookies.
  5. With the same straw, poke a hole in the fidget spinner cookie centers and move it around in a circle, widening the hole to be larger than the diameter of the pegs. Place all of the shapes on the baking sheet
  6. Bake for 7 minutes, then remove the pegs. Rotate the baking sheet and continue baking for 8 minutes, until the cookies are golden brown.
  7. Cool the cookies completely. Then decorate as you like with your favorite icing or decorations. Use royal icing as glue to attach a peg to the backside of one of the small circles. Place the fidget spinner cookie base over the peg and attach a second circle cookie with more icing. Let all the icing dry before attempting to spin.
  8. Enjoy!
 

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