Best 2 Olympic Gold Medal Cookies Recipes

GOLD MEDAL OLYMPICS COOKIES

Steps:

• Add the butter, cream cheese, sugar, and salt to the bowl of a stand mixer and beat until smooth. Add the egg and beat until fluffy, about 1 minute. Beat in the vanilla. Gradually add the flour, and mix until just incorporated.
• Gather the dough into a ball and divide in half. Flatten each ball into a disk, wrap in plastic wrap, and let chill for at least 1 hour, or overnight.
• Heat oven to 375°F and line two baking sheets with parchment paper. Remove one disk from the refrigerator and place it between two sheets of parchment paper. Using a rolling pin, roll the disk ¼ inch thick (if the dough has been chilling overnight, it may need to thaw at room temperature for 10 minutes before being rolled out).
• Using a 3-inch round cookie cutter (or the lid of a mason jar, which is 2 ¾ inches), cut rounds from the dough. If the dough scraps become too soft to re-roll out, chill them while you roll out the second disk. Place the unbaked cookies on the prepared baking sheet and freeze them for 10 minutes. Repeat process with the second disk of dough.
• Remove the baking sheets from the freezer. Using a large straw, poke a hole into the top of each cookie. Bake until the bottoms of the cookies are lightly golden brown, rotating baking sheets halfway, 10 to 12 minutes. Transfer cookies to a cooling rack.
• Make the icing: In a medium bowl, stir together the confectioners' sugar, milk, and vanilla until smooth. Using the back of a spoon, glaze each cooled cookie with icing, then sprinkle with gold sanding sugar.
• When the icing and sugar have set, thread ribbons through the holes in the cookies so that they resemble gold medals.

MEDAL COOKIES

Steps:

• Heat oven to 200C/180C fan/gas 6. Line 2 baking trays with baking parchment. Melt the butter, sugar and syrup in a small saucepan. Mix in the vanilla, remove from the heat and leave to cool for 10 mins.
• Sieve the flour and bicarbonate of soda into a bowl. Pour in the melted butter mixture and the egg, and stir together to form a stiff-ish dough. Pop the dough in the fridge for 10 mins to chill and firm up.
• Roll the dough out on a floured surface to 5mm thick, then stamp out 15 circles using a 7.5cm round cookie cutter; you may need to re-roll the trimmings to get 15 cookies. Make a hole at the top of each circle with the end of a pencil.
• Place on the baking trays and bake for 12 mins until golden, swapping the trays around halfway through. Cool on a wire rack. Decorate the cookies (see below), making sure the hole is at the top of each one. Will keep for 3 days in an airtight container.