Kat Lieu’s Popping Candy Sugar Cookies Recipe

. “They are so pretty and fun to decorate with the kiddos or your friends.”

The food influencer adds red miso to “temper the sweetness of the cookie” and includes spices not typically found in a sugar cookie, like Ceylon cinnamon and ground anise.

“They can be served during a festive cookie swap, or they make a beautiful addition to any holiday cookie tin,” Lieu continues. “There’s a fun glaze, and the cookies look festive, thanks to the addition of the popping candies!”

Kat Lieu’s Popping Candy Sugar Cookies

1⅔ cups (about 7 oz.) all-purpose flour

1 tsp. ground Ceylon cinnamon

½ tsp. baking powder

Pinch of ground anise (optional)

½ cup (4 oz.) margarine, softened

½ cup granulated sugar

1 Tbsp. red or white miso

1 large egg

¼ cup demerara, coarse or decorating sugar, plus as needed

1 (4-oz.) white chocolate bar, chopped

1 tsp. neutral cooking oil (such as vegetable oil) or coconut oil

2 (0.33-oz.) pkg. popping candy

Sea salt flakes

1.Preheat oven to 350° with racks in upper-third and lower-third positions. Line 2 baking sheets with parchment paper.

2.Whisk together flour, cinnamon, baking powder and anise (if using) in a medium bowl; set aside.

3.Beat margarine, granulated sugar and miso with a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 2 to 3 minutes. Add egg, and beat until incorporated, stopping to scrape down sides of bowl as needed. Add flour mixture; beat on low speed just until a dough forms, 30 seconds to 1 minute.

4.Portion dough into about 25 walnut-size pieces (about ⅔ ounce each); roll each into a smooth ball (about 1-inch diameter). Flatten each ball to about a 2-inch diameter (about ⅓-inch thick). Place demerara sugar in a shallow bowl. Dip 1 side of each dough round into demerara sugar, coating only the top side. Place rounds on baking sheets, sugar side up, spacing 2 inches apart.

5.Place baking sheets on upper-third and lower-third racks; bake in oven until edges are lightly golden and set, 12 to 14 minutes, rotating baking sheets from top to bottom racks and from front to back once halfway through baking time. Remove from oven, and let cool slightly on baking sheets, about 3 minutes; transfer to a wire rack, and let cool completely, about 30 minutes.

6.Meanwhile, place white chocolate and oil in a small microwavable bowl; microwave on high in 30-second intervals, stirring between intervals, until smooth and creamy, 1 to 2 minutes total. Drizzle the chocolate over cookies; immediately sprinkle with popping candy, and top with sea salt flakes. Place cookies on wire rack or parchment paper, and let chocolate set completely, about 1 hour.

Makes:25

Active time:50 minutes

Total time:2 hours, 35 minutes