Azorean Sugar Cookies (Bolachas de Acucar)
One of my all time favs, Portuguese Azorean sugar cookies also referred to as bolachehas de acucar. Try our easy Azorean sugar cookies today and leave us a comment.
Ingredients for Portuguese Azorean Sugar Cookies (Bolachehas de Acucar).
- 200 grams granulated sugar (1cup)
- 60 grams unsalted butter (4 tablespoons)
- 100 grams eggs (2 large eggs)
- 300 grams all purpose flour (2 1/2 cups)
- 45 grams cornstarch (3 tablespoons)
- 10 grams baking powder (2 teaspoons)
- 4 grams vanilla extract (1 teaspoon)
Ingredients for Portuguese Azorean Cocao Sugar Cookies (Bolachehas de Acucar).
- 200 grams granulated sugar (1cup)
- 60 grams unsalted butter (4 tablespoons)
- 100 grams eggs (2 large eggs)
- 270 grams all purpose flour (2 1/4 cups)
- 30 grams cacao (2 tablespoons)
- 45 grams cornstarch (3 tablespoons)
- 10 grams baking powder (2 teaspoons)
- 4 grams vanilla extract (1 teaspoon)
How To Make Portuguese Azorean Sugar Cookies?
- Preheat the oven to 165°C ( 330°F) and set oven rack to middle position.
- Line a large baking tray with parchment paper.
- Sift all the dry ingredients into a large bowl.
- In another bowl, cream together the sugar and butter until smooth using a hand mixer.
- \add in the vanilla and eggs and continue to mix on medium speed until well combined.
- Add in the dry ingredients and mix until the cookie dough comes together.
- Transfer the cookie dough onto a floured working surface.
- Roll out the dough to about 1/4 inch in thickness.
- Cut out using the desired cookie cutter. Traditionally these cookies are shaped around.
- Place the cut cookies onto the baking tray separating them about 1/2 inch apart.
- Place into oven and bake for approximately 8-10 minutes or until light and golden.
- Cool cookies on wire rack.
- Enjoy.
How to Store Azorean Sugar Cookies?
Once you Azorean sugar cookies are completely cooled, you can store them in a air tight container for up to 2 weeks.
PORTUGUESE SUGAR COOKIES (BOLACHEHAS DE ACUCAR).
Yummy crisp Portuguese classic sugar cookies also known as boloachehas de acucar are super easy to make and can be prepared in just 20 minutes. These Azorean inspired sugar cookies are just perfect with a cup of coffee or tea.
Ingredients
INGREDIENTS FOR PORTUGUESE AZOREAN SUGAR COOKIES (BOLACHEHAS DE ACUCAR).
- 200 grams granulated sugar 1cup
- 60 grams unsalted butter 4 tablespoons
- 100 grams eggs 2 large eggs
- 300 grams all purpose flour 2 1/2 cups
- 45 grams cornstarch 3 tablespoons
- 10 grams baking powder 2 teaspoons
- 4 grams vanilla extract 1 teaspoon
INGREDIENTS FOR PORTUGUESE AZOREAN COCAO SUGAR COOKIES (BOLACHEHAS DE ACUCAR).
- 200 grams granulated sugar 1cup
- 60 grams unsalted butter 4 tablespoons
- 100 grams eggs 2 large eggs
- 270 grams all purpose flour 2 1/4 cups
- 30 grams cacao 2 tablespoons
- 45 grams cornstarch 3 tablespoons
- 10 grams baking powder 2 teaspoons
- 4 grams vanilla extract 1 teaspoon
Instructions
- Preheat the oven to 165°C ( 330°F) and set oven rack to middle position.
- Line a large baking tray with parchment paper.
- Sift all the dry ingredients into a large bowl.
- In another bowl, cream together the sugar and butter until smooth using a hand mixer.
- add in the vanilla and eggs and continue to mix on medium speed until well combined.
- Add in the dry ingredients and mix until the cookie dough comes together.
- Transfer the cookie dough onto a floured working surface.
- Roll out the dough to about 1/4 inch in thickness.
- Cut out using the desired cookie cutter. Traditionally these cookies are shaped around.
- Place the cut cookies onto the baking tray separating them about 1/2 inch apart.
- Place into oven and bake for approximately 8-10 minutes or until light and golden.
- Cool cookies on wire rack.
- Enjoy.