Ingredients
Equipment
Method
- Whisk the flour and baking soda together in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and sugar on medium-high speed until smooth (about 2 minutes). Beat in the eggs and vanilla until fluffy. Scrape the sides of the bowl with a spatula.
- Turn the mixer to low speed and add the flour mixture, one quarter at a time. Scrape the sides of the bowl as needed. The dough will form a ball around the paddle attachment and feel soft but not sticky.
- Wrap the dough in a piece of plastic wrap and press down to form a 1-inch thick disk. Refrigerate for at least 10 minutes or up to 7 days.
- Preheat Instant Omin Pro Toaster Oven to 350°F. Line the cooking pan with aluminum foil for easy cleanup. Set aside.
- Roll out dough on a lightly floured surface to about ¼ inch thickness. Use additional flour as necessary to prevent sticking. Use your favorite cookie cutters to cut shapes into the dough and carefully transfer cookies to your cooking sheet, placing cookies about ¾ inch apart.
- Bake in toaster oven for 5 minutes, or until puffy. Let the cookies rest for 2 minutes on the cooking sheet and then transfer to a wire rack to cool.
- Repeat steps until all dough has been used.
- Once cookies have cooled, decorate as you wish! I kept these simple and just dipped in white chocolate and decorated with various toppings.
Notes
High Altitude Adjustments
- Increase flour by 1 tbsp
- Decrease baking powder to ½ tsp
- Decrease sugar by ½ tbsp
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Roll out dough as outlined in the instructions. Place cookies on baking sheet and bake for 7-8 minutes, or until puffy.
- Cool on pan for 2 minutes and then transfer to a wire rack to cool completely.
- Repeat until all dough is used.
- Decorate with frosting or dip in chocolate once cooled!
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