Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Gold food coloring or edible gold dust
- Chocolate chips or mini chocolate candies (for detailing)
- Cookie cutter in the shape of coins or circles
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. In a large bowl, beat together the softened butter and sugar until creamy. Add the egg and vanilla extract, mixing well. Gradually incorporate the dry ingredients into the wet mixture, stirring until a smooth dough forms.
- Roll out the dough on a lightly floured surface to about ¼ inch thickness. Use a coin-shaped cookie cutter to cut out circles. Place the cutouts onto a parchment-lined baking sheet, leaving space between each.
- Bake for 8-10 minutes, or until edges are golden brown. Remove from oven and allow cookies to cool completely on a wire rack.
- Brush the cooled cookies with edible gold dust or gold food coloring to give a shimmering, magical appearance. For added details, use chocolate candies or chocolate chips to create markings and engravings, making them look like real Galleons.
Notes
- For a more intense gold shimmer, repeat brushing with edible gold dust once the first layer has dried.
- You can substitute vegan margarine and plant-based egg replacers to make vegan-friendly cookies.
- Store in an airtight container at room temperature for up to one week to keep them fresh and crispy.
- For longer storage, freeze the cookies individually wrapped in plastic for up to one month.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Magical / Harry Potter-themed
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal Kcal
- Sugar: 12 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg