Best Puzzle Cookies Recipes

EASTER EGG PUZZLE COOKIES

Steps:

• Whisk together flour, baking powder, and salt.
• Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time. Reduce speed to low; add flour mixture, and beat until combined. Add vanilla. Wrap dough in plastic, and refrigerate for 1 hour.
• Preheat oven to 325 degrees. Roll out dough to 1/8-inch thickness on a lightly floured surface. Cut out egg shapes with a 2 1/2-inch oval cutter. Transfer cookies to parchment-lined baking sheets, spacing about 1 inch apart. Refrigerate until firm, about 30 minutes. Bake until edges are golden, 8 to 10 minutes. Upon removing from oven, cut into pieces with a sharp knife (if they're cool, it will be difficult to create clean edges). Let cool. Using a pastry bag fitted with a 1/8-inch tip and filled with royal icing, decorate as desired. Sprinkle with sanding sugar while icing is wet. If adding dots or stripes, let base layer dry first.

PUZZLE COOKIES

Steps:

• In a medium bowl knead flour into sugar cookie dough.
• Divide dough into 6 (or more) portions.
• On an ungreased cookie sheet, roll each portion into a 5-inch square.
• Press a well-floured 3- to 4-inch Halloween cookie cutter into the square (use smaller cutters, if desired).
• Carefully remove cookie cutter without removing dough.
• Using a table knife, cut outside portion of square into large puzzle pieces.
• In a small mixing bowl beat egg yolks and water.
• Divide mixture among 3 or 4 small bowls.
• In each bowl, add 2 to 3 drops of liquid food coloring or desired amount of paste food coloring in desired color; mix well.
• Brush dough puzzle pieces with different colors of egg yolk mixture.
• Apply to cookie dough with small clean paintbrush.
• If mixture thickens while standing, stir in water, one drop at a time.
• Bake in a 350 degree F oven for 7 to 8 minutes or until bottoms of cookies just start to brown and centers are set.
• While still warm, carefully recut pieces with the knife.
• Trim edges as needed.
• Transfer cookies to a wire rack; cool completely.

ROYAL ICING FOR EASTER EGG PUZZLE COOKIES

Steps:

• Combine sugar, meringue powder, and water in the bowl of a mixer. Beat on medium speed until smooth, about 4 minutes. (If icing is too thick, add more water, 1 teaspoon at a time.)
• Divide icing into batches, and mix in a different shade of food coloring to each to tint.

PUZZLE COOKIES

Steps:

• In a medium bowl knead flour into sugar cookie dough. Divide dough into 6 (or more) portions.
• On an ungreased cookie sheet, roll each portion into a 5-inch square. Note: It's easier to use the counter or whatever you normally roll dough on.
• Press a well-floured 3- to 4-inch Halloween cookie cutter into the square (use smaller cutters, if desired). Carefully remove cookie cutter without removing dough.
• Using a table knife, cut outside portion of square into large puzzle pieces.
• In a small mixing bowl beat egg yolks and water. Divide mixture among 3 or 4 small bowls.
• In each bowl, add 2 to 3 drops of liquid food coloring or desired amount of paste food coloring in desired color; mix well.
• Brush dough puzzle pieces with different colors of egg yolk mixture. Apply to cookie dough with small clean paintbrush. If mixture thickens while standing, stir in water, one drop at a time.
• Bake in a 350 degree F oven for 7 to 8 minutes or until bottoms of cookies just start to brown and centers are set.
• While still warm, carefully recut pieces with the knife. Trim edges as needed. Transfer cookies to a wire rack; cool completely.

KWANZAA PUZZLE COOKIES

Steps:

• 1. Into a medium bowl, sift together the flour, baking soda, and salt, then lightly whisk and set aside.2. In a stand mixer set on medium speed, beat the butter and peanut butter until blended and creamy, about 45 seconds. On medium speed, add the sugar and beat until light. Beat in the vanilla, orange juice, and zest until blended, scraping down the sides and bottom of the bowl as necessary. Turn off the mixer, add half the flour mixture, and beat on low speed until blended. Add the remaining flour and beat until blended.3. Using lightly floured hands, gather the dough into a ball. Divide the ball in half and flatten each into a 6- to 8-inch disk. Wrap each disk in plastic wrap and chill for 2 hours or until firm.4. Preheat the oven to 350ºF. Line a baking sheet with parchment paper or leave ungreased and set aside. 5. To make puzzle cookies: Remove one disk of dough from the refrigerator and, if needed, soften slightly for easier handling. Roll the dough into a 1/8-inch-thick, 10-by-10-inch square on a lightly floured board, between 2 pieces of parchment paper or heavy-duty plastic wrap, or on a pastry cloth with a cloth-covered rolling pin. Using a paring knife and a ruler, trim the edges. Using Kwanzaa-themed cookie cutters, randomly form several shapes within the square, then use the paring knife to create puzzlelike shapes around them (see photo). Using a palette knife or thin metal spatula, carefully transfer the cookies to the prepared baking sheet, keeping them in the same location as within the puzzle. Place the cookies about 1/2 inch apart on the baking sheet.6. Bake in the middle of the oven until the cookies begin to color, 9 to 11 minutes. Let the cookies firm and cool slightly on the baking sheet before transferring them to a rack to cool completely. Arrange the cookies on a flat plate or tray in the completed puzzle form.7. To make traditional cutout cookies: Roll the dough 1/4 inch thick. Lightly dip a 3- or 3 1/2-inch cookie cutter in flour, then firmly press it straight down into the dough. Repeat, cutting the cookies close together to avoid rerolling. Place the cookies about 1/2 inch apart on the baking sheet. Bake in the middle of the oven until the cookies begin to color, about 22 minutes. Let the cookies firm and cool slightly on the baking sheet before transferring to a rack to cool completely.Serving Size: 2 CookiesVariation If you're a peanut butter lover, be sure to try Misbehavin' Girls Peanut Butter Cookie Sandwiches. Follow the main recipe for the traditional cutout cookies. Roll the dough out 1/4 inch thick and use a 3-inch round cookie or biscuit cutter. Bake as directed and cool the cookies to room temperature. Sandwich the flat sides of two cookies together with a generous tablespoon of the frosting featured in Chocolate Peanut Butter Surprise Cupcakes (page 138). The result is worth every calorie.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.