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Diamant Cookies

A professional-level recipe for classic Diamant Cookies. Experience the irresistible crumbly texture and rich butter flavor. These cookies are incredibly easy to make, with simple steps that require minimal ingredients, making them perfect for gifting. This recipe includes both plain and cocoa variations.

📖Cooking Basics

dry（tantanmen）

Steps

Bring the unsalted butter for both the vanilla and cocoa portions to room temperature. **Key Tip:** If using a microwave to soften, heat in short bursts, checking every few seconds to avoid melting completely.
🕒 01:12
Preheat your oven to 170°C (340°F).
🕒 07:16
In a bowl, combine the room-temperature unsalted butter (80g) for the vanilla dough with granulated sugar (40g). Mix until the mixture is soft and glossy. **Key Tip:** Using granulated sugar instead of powdered sugar creates a delightful crunchy texture.
🕒 01:32
Add the egg yolk (1 pc) for the vanilla dough and mix until uniform. **Key Tip:** Egg yolks contribute to the unique crumbly texture and rich color of Diamant cookies.
🕒 02:00
Stir in the vanilla extract (3-4 drops).
🕒 02:17
Sift in the cake flour (55g) and bread flour (55g) and mix by folding with a rubber spatula, as if cutting through the dough. **Key Tip:** Be careful not to overwork the dough after adding the dry ingredients.
🕒 02:29
Once no dry flour is visible and the dough starts to come together, gently press the dough with the spatula to incorporate any remaining flour until smooth.
🕒 03:25
When the flour is fully incorporated, gently press the dough together with your hands to form a cohesive ball.
🕒 03:41
Wrap the vanilla dough in plastic wrap and refrigerate.
🕒 03:50
In a bowl, combine the room-temperature unsalted butter (80g) for the cocoa dough with granulated sugar (40g) and salt (1g). Mix until the mixture is soft and glossy. **Key Tip:** Cocoa and a pinch of salt pair exceptionally well together.
🕒 01:32
Add the egg yolk (1 pc) for the cocoa dough and mix until uniform. **Key Tip:** Egg yolks contribute to the unique crumbly texture and rich color of Diamant cookies.
🕒 02:00
Sift together the cake flour (45g), bread flour (45g), and cocoa powder (20g) before sifting them into the bowl. Mix by folding with a rubber spatula, as if cutting through the dough. **Key Tip:** Mix the cocoa powder well with the flours before sifting to ensure even distribution. Be careful not to overwork the dough after adding the dry ingredients.
🕒 02:29
Once no dry flour is visible and the dough starts to come together, gently press the dough with the spatula to incorporate any remaining flour until smooth.
🕒 03:25
When the flour is fully incorporated, gently press the dough together with your hands to form a cohesive ball.
🕒 03:41
Wrap the cocoa dough in plastic wrap and refrigerate.
🕒 03:50
Take out the chilled vanilla and cocoa doughs from the refrigerator and knead them slightly to achieve a uniform softness throughout. **Key Tip:** Trying to roll out hard dough will cause it to crack. Knead the entire dough until it reaches a consistent, pliable consistency, not just a small section.
🕒 04:07
Once the dough is uniformly softened, gently compress it with your hands to remove any air pockets.
🕒 04:40
Roll the dough into logs, approximately 3cm (1.2 inches) in diameter. **Key Tip:** Rolling the dough with a "figure-eight" motion will prevent finger marks and create a smoother surface.
🕒 04:55
Wrap each dough log tightly in plastic wrap, twisting the ends like a candy wrapper to create a firm shape. **Key Tip:** Tightly wrapping the dough in plastic wrap will prevent wrinkles and result in a smooth cookie surface.
🕒 05:25
Once shaped, freeze the dough logs.
🕒 05:44
Lay out two large sheets of plastic wrap and spread the granulated sugar for coating evenly on one sheet.
🕒 07:24
Remove the dough logs from the freezer and lightly brush them with water. **Key Tip:** If you don't have a brush, you can use your hands to apply the water.
🕒 07:32
Roll the lightly moistened dough logs in the granulated sugar, pressing gently to ensure a good coating. **Key Tip:** Roll the dough firmly enough to ensure the sugar adheres well without causing the cookies to lose their shape.
🕒 07:48
Cut the sugar-coated dough logs into approximately 1cm (0.4 inches) thick slices and arrange them on a baking sheet lined with parchment paper.
🕒 00:00
Bake in the preheated oven at 170°C (340°F) for 16-20 minutes. **Key Tip:** For plain cookies, bake until the edges are lightly browned. For cocoa cookies, bake until the cocoa color deepens.
🕒 00:00