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Sugar Cookies with White Chocolate Ganache

These crispy sugar cookies are made with few simple ingredients and decorated with amazing white chocolate ganache frosting. They are easy to make and look festive for any special occasion, Easter celebration, baby shower or any other holiday.
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Course: Dessert
Ingredients Method Notes

Ingredients
  

Ingredients for the cookie dough:
  • 300 g all-purpose flour
  • 100 g powdered sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 160 g cold butter
  • 1 cold egg
Ingredients for the ganache:
  • 250 g white chocolate (chopped)
  • 400 ml heavy whipping cream

Method
 

  1. Using a microwave, heat up the whipping cream but don’t let it boil. Cover the chocolate with hot cream and use a spatula to mix it all together until the chocolate completely melted. Cover the bowl with plastic wrap, lightly pressing the plastic against the surface to prevent a crust from forming. Let it cool to room temperature.
    *To speed the process, chop the chocolate into small pieces. If the cream has cooled down but the chocolate still hasn't melted, place the bowl into the microwave for 10-15 seconds and mix again.
  2. In a mixing bowl combine the flower, powdered sugar, baking powder and salt. Using a spatula, give it a quick mix.
  3. Add the cold butter that you can cut into small pieces, or you can use a grater and grate it like I do. Rub the butter into the dry ingredients until you get a crumbly mixture.
    Next, add the beaten egg and using a spatula start mixing the dough.Then transfer the dough onto a work surface and knead the dough by hand until it comes together. Cover the dough with plastic wrap and refrigerate for 20-30 minutes.
    *Don’t add too much extra flour. I used the amount of flour specified in the recipe. But everyone has different flour, and some may need a little more or a little less. The dough should turn out soft and not stick to your hands.
  4. When the dough has chilled, slightly flour the work surface, place the dough on top and roll it into about 1/4-inch-thick layer.
    To bake the cookies, we're going to need a muffin pan turned upside down and a cookie cutter that is about an inch bigger than the bottom of each muffin cup.
  5. Using a cookie cutter cut out the cookies. Then place the muffin pan onto a baking sheet and place each cookie circle on top of the muffin cup. Bake at 350 degrees Fahrenheit for 15-20 minutes or until they have a golden-brown color. Let them cool for about a minute and take them off the muffin pan. Place them onto a cooling rack and let them cool completely.
  6. When the chocolate ganache has cooled down to room temperature, using a hand mixer whisk it until it has a firm texture. Transfer the white chocolate ganache into the piping bag. Then decorate each cookie.
    *To decorate my cookies, I’m using a piping bag and a large piping tip open star. You can use any other piping tip you like.
  7. Place the piping tip in the middle of the cookie. Make sure the piping tip doesn’t touch the cookie. Then start pressing the piping bag, moving it in a circle and creating a spiral decor.
    *To make the cookies even more festive I'm using spring sugar sprinkles.

Notes

  • To make the chocolate ganache use good quality white chocolate and chop it as small as possible to help the chocolate melt fast. 
  • Before making the cookie dough make sure that all the ingredients are refrigerated cold.
  • To combine the cold butter and the dry ingredients you can cut the butter into small cubes or you can use a grater.
  • The Sugar Cookies with White Chocolate Ganache are best enjoyed on the day they’re made; however, you can keep them in an airtight container refrigerated for up to 1-2 days.