“She combined yeast and butter dough — and created the perfect cookie” 🍪✨ Crispy edges, soft center, and that golden sugar top… this 2-in-1 miracle dough has taken over her kitchen (and might just take over yours too). Curious how it’s made? Full recipe in the article below 👇🧈🥚💛
I never expected one simple recipe to become my go-to for homemade cookies—but here we are. This dough is unlike anything I’ve tried before. It’s soft and airy like a yeast dough, but also buttery and crumbly like shortbread. That’s why I call it my “2-in-1 miracle dough.” It brings together the best of two baking worlds—and the result is completely irresistible.
Here’s How I Make It
Start by activating the yeast:
In a small bowl, combine 80 ml of warm water, 1 teaspoon of sugar, and 7 grams of dry yeast.
Stir well and let it sit for 5–10 minutes, until bubbly and foamy. That means it’s ready to go.
In a separate bowl:
Cream together 250 grams of softened butter, 80 grams of sugar, and a dash of vanilla extract.
Beat until light and fluffy using a hand mixer.
Add 3 eggs, one at a time, mixing well after each one.
Next, pour in the activated yeast mixture, and gradually add 550 grams of flour, mixing until a soft, smooth dough forms. It should pull away from your hands without being too dry.
Shaping and Baking
Roll out the dough into a thick rectangle—about 1 to 1.5 cm thick.
Sprinkle sugar generously over the surface, then gently roll it in using a rolling pin. This adds a delicate crunch on top.
Cut the dough into rectangles or any shape you like, and transfer the cookies onto a sheet lined with non-stick paper. Give the cookies 15–20 minutes at room temperature to develop a light rise.
Bake in a preheated oven at 180°C (350°F) for around 15 minutes, or until they’re lightly golden.
Let them cool slightly before serving. The texture is dreamy—crispy edges with a soft, melt-in-your-mouth center.
A Few Serving Ideas
These cookies are perfect with a hot cup of coffee or tea. I personally love them paired with raspberry jelly or a bit of whipped cream on the side. The batch makes enough for two full trays—ideal for sharing or storing for later.
Have you ever tried combining yeast and shortcrust in one dough? Would you make this kind of cookie at home? Let me know in the comments—I’m curious to hear your favorite baking hacks too!
