Sugar Cookie Recipe
ABSOLUT VANILLA, LAZZARONI AMARETTO, FRANGELICO, PINEAPPLE, ORGEAT, UBE COLD FOAM
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Ingredients
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Cookie Base
Flavoring and Toppings
Ube Cold Foam
Method
Cookie Base
- 1
Prepare the Dough
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and mix until well combined. Stir in the vanilla extract.
- 2
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
- 3
Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up.
Flavoring and Toppings
- 4
Flavor the Cookies
Once the dough is chilled, gently fold in ABSOLUT Vanilla, Lazzaroni Amaretto, Frangelico, crushed pineapple, and orgeat syrup until evenly distributed.
- 5
Shape the Cookies
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into tablespoon-sized balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- 6
Bake the Cookies
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Ube Cold Foam
- 7
Prepare the Cold Foam
In a medium bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and ube extract, continuing to whip until stiff peaks form.
- 8
Serve
Once the cookies are cooled, serve them topped with a generous dollop of ube cold foam for a delicious flavor combination.
