Sunsweet Prunes Butter Cookies
Indulge in the perfect balance of rich and fruity with these Sunsweet Prunes Butter Cookies. Crafted from a delicate blend of cake and all-purpose flours, these treats offer a melt-in-your-mouth texture enhanced by the deep, caramel notes of palm sugar.
Infused with rich butter and aromatic vanilla, every bite is perfectly elevated by the natural sweetness and chewy contrast of premium Sunsweet prunes for a sophisticated twist on a classic favorite.
Ingredients
Wet Ingredients
- Butter: 80 g
- Granulated sugar: 24 g
- Palm sugar: 24 g
- Egg: 40 g
- Vanilla: 0.4 g
Dry Ingredients
- Low-protein flour (Cake flour): 48 g
- Medium-protein flour (All-purpose flour): 80 g
- Milk powder: 4 g
- Baking powder: 1.6 g
- Salt: 1 g
Mix-In
- Sunsweet Prunes, finely chopped: 40–50 g
Instructions
- Cream the butter, granulated sugar, and palm sugar together until well combined (no need to whip it until completely fluffy).
- Add the egg and vanilla, then mix until the batter is smooth and homogeneous.
- Sift in all the dry ingredients and mix until the dough just starts to come together.
- Fold in the chopped Sunsweet Prunes and mix briefly until evenly distributed.
- Divide the dough into 4 equal portions (around 80 g each) and shape them as desired.
- Chill the dough in the refrigerator for 30–60 minutes to allow it to firm up and stabilize.
- Bake in a preheated oven at 170°C for 12–14 minutes, or until the edges just begin to turn golden brown.
Notes
- The total dough weight is roughly 322–332 g, which yields 4 large, bakery-style cookies (approx. 80 g each).
- For a chewier texture: Use the full 50 g of Sunsweet Prunes. For a slightly lighter texture: Stick to 40 g.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack so they don't break.
