This month I had the pleasure torn baking solar eclipse themed cookies at The Planetary Society HQ. I had a blast and can’t wait to come back to bake more sweet treats! In the meantime, here’s the recipe for the Solar Eclipse Cookies:
1 cup of organic cane sugar
2.5 cups of all purpose gluten free flour
1/2 cup of room temperature butter
1 organic egg
1/4 a cup of milk
1 teaspoon of vanilla extract
1/2 teaspoon of salt
1/2 teaspoon of xanthan gum
Mix the butter and sugar together on medium speed in a large bowl.
Next, add in the egg, milk, vanilla, and salt.
Lastly, add in the flour and xanthan gum. I like to cover my dough and refrigerate it for an hour.
Make sure to set aside some extra flour for rolling out your sugar cookies and cutting them into specific shapes.
Preheat your oven to 350 degrees.
I usually bake these cookies for about 15 minutes.
Chocolate Icing Ingredients:
Mix 4 tablespoons of room temperature butter with 2 cups of semi-sweet chocolate chips, and 1/4 teaspoon of vanilla extract into a bowl. Microwave these ingredients for one minute at a time, removing the bowl from the microwave after each minute and mixing the ingredients until smooth.
Fill a piping bag or zip lock bag with the melted chocolate mixture. If you’re using a plastic bag, just use scissors to cut off one of the base tips of the bag. Pipe on the decorative solar eclipse chocolate image and enjoy!