Osmanthus Sugar Cookies with Osmanthus Glaze

Course: Cookies

Cuisine: Asian American

Prep Time: 15

Cook Time: 14

Chill in the fridge: 2

Total Time: 2 29

Servings: cookies (depending on the size)

Calories: 188kcal

Author: Marvellina

Sugar cookies flavored with osmanthus flowers and frosted with osmanthus white chocolate glaze are so amazing. This is one of our kids' favorite sugar cookies.

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US Customary - Metric

Ingredients

Osmanthus cookie dough:

200 g sugar
6 Tbsp dried osmanthus flower
227 g unsalted butter softened
1 egg yolk room temperature
284 g all-purpose flour
½ tsp salt

Osmanthus glaze:

140 g good-quality white chocolate
60 g heavy cream
30 g sour cream
2 Tbsp dried osmanthus flower

Instructions

Prepare the cookie dough:

Put the sugar and dried osmanthus flower in a food processor. Pulse it several times until the sugar is finer in texture and the flower is also smaller in size
Put softened butter in a bowl of a stand mixer fitted with a paddle attachment. Beat for about 1 minute on medium speed. Add the sugar flower mixture and beat again over medium speed for another 3 minutes until fluffy. Scrape the side of the bowl as needed. Add egg yolk and salt and beat again until combined. Lastly, add the flour and beat on the lowest speed so the flour won't fly around. Beat until just combined. Do not over mix. Scrape the side of the bowl and use rubber spatula to combine the rest of the flour that wasn't mixed in earlier
Transfer the dough to your countertop and shape it into a log, about 12-inch log. wrap it with a cling wrap and put it in the fridge to let it chill for about 2 hours to firm up. You can also prepare ahead up to this stage and keep it frozen in the freezer for up to one month. When ready to bake the cookies, let it sit at a counter top for few minutes to soften up a bit

Shaping:

Preheat the oven to 350 F (180 C) for conventional oven, 330 F (165 C) for convection oven. Get the dough out from the fridge and use a knife to cut into about 1/4 inch (about 6 mm) in thickness
Prepare 3 baking sheets lined with parchment paper
Arrange the cookies on a baking sheet, about 2-inches apart. So, roughly about 8 cookies per baking sheet

Baking:

I highly recommend baking the cookies one pan at a time for the best result. Keep the rest chilled in the fridge while waiting
Bake on the middle rack for 14-15 minutes or until the edges are light golden brown but the middle are still pale. DO NOT overbake the cookies

Cool down:

Remove from the oven and let them cool down completely on the pan. They are fragile when they are still warm. Do not try to move them during this time

Osmanthus glaze:

Put heavy cream and sour cream in a saucepan over medium heat. Bring it to almost boil, but don't let it boil. Turn off the heat and remove from the heat source. Add the osmanthus flower. Let it cool down for about 1 minute. Add the white chocolate and let them sit undisturbed for about 30 seconds. Then stir until the chocolate has all melted. Let the glaze cool down for 20 minutes before dipping the cookies in. Do not skip this step

Frost the cookies:

Pick up one cookie and gently dip the top into the glaze to coat the top evenly. Place it on a wire rack with a baking pan lined with parchment paper at the bottom to catch some drips if any. Repeat with the rest of the cookies and glaze.
Let the glaze set completely. It should be dry to touch. This may take couple of hours, depending on the humidity level too

Storing:

Once the glaze has set completely, you can store them in an air-tight container for about 5 days
The baked and glazed cookies can also be kept frozen for about one month. Simply transfer them to a freezer-friendly container with wax paper or parchment paper in between layers to prevent the cookies from sticking to each other
Simply thaw at room temperature before serving

Nutrition