Aang Sugar Cookies
Cuuuuuute, not too sweet, soft, & chewy Aang sugar cookies decorated with melted chocolate! :) Perfect for Avatar: The Last Airbender fans <3
Servings: 16 cookies
Calories: 143kcal
Ingredients
Dry ingredients:
- 1 ½ cup all-purpose flour (180g)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet ingredients:
- ½ cup unsalted butter, melted and cooled (1 stick butter/8 tbsp)
- ¼ cup granulated sugar (50g)
- ¼ cup light or dark brown sugar, packed (50g)
- 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, see steps (pink, blue)
Instructions
For the cookie dough:
- In a medium bowl, whisk together all of the dry ingredients: all-purpose flour, baking powder baking soda, and salt.
- In a stand mixer using the paddle attachment (can alternatively use hand mixer or whisk), mix the butter and sugars on medium speed until combined. Scrape bottom of bowl. Add vanilla and egg and mix again.
- 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. :)
- Preheat oven to 325°F/163°C and line two baking trays with parchment paper or silicone mats.
- 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.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.Place Aang cookies about 3-4 inches apart.
- 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.
- Let cool on pan for about 5-10 minutes, then transfer cookies to wire rack. Let cool completely.
For the faces:
- You can 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.
- Use melted milk chocolate to create the eyes and mouth.
- Add oil-based blue food coloring to 2.5 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. Use the blue chocolate for the arrows.
- Add oil-based pink food coloring to the remaining white chocolate. Use this for the blush.
- Enjoy!
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- To make it vegan, swap in a high quality vegan butter and vegan chocolate (suggestions listed in this blog post). Omit the egg. Follow the recipe accordingly up until you add in the dries. If the dough seems crumbly, add in a tbsp of alternative milk (2-4 tbsp total) at a time until the dough comes together. It should be thick, but scoopable. In addition, you can use a vegan chocolate brand like Pascha Chocolate. OR, you can try out my easy icing recipe, which is found in my teddy bear cookie recipe.
- To make it gluten-free, sub in 1:1 gluten-free flour!
Nutrition
Serving: 1 Aang cookie | Calories: 143kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 129mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 193IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 1mg
