Laughing Faces

Title: Easy, Traditional & Healthy Homemade Laughing Faces — A Cozy Cookie Recipe

Laughing Faces

Introduction (Storytelling + Emotion)
There’s a smell that always takes me straight back to my grandmother’s kitchen: warm butter, a hint of vanilla, and the sharp sweetness of raspberry jam. Laughing Faces were her specialty — little jam-filled cookies with a chocolate smile on top — and we’d gather around the table on Sunday afternoons for Kaffee und Kuchen. Laughing Faces are an easy, traditional, homemade treat that feels like a warm hug, perfect for weeknight baking with kids, a Sunday family meal, or a holiday cookie plate.

🧂 Ingredients:
Yields: about 24 cookies

• 225 g (1 cup) unsalted butter, softened (or 200 g vegan butter)
• 150 g (3/4 cup) granulated sugar (or 100 g for a lighter version)
• 1 large egg (or 1 flax egg: 1 tbsp ground flaxseed + 3 tbsp water)
• 2 tsp vanilla extract
• 250 g (2 cups) all-purpose flour (or 200 g whole wheat + 50 g all-purpose)
• 60 g (1/2 cup) almond meal (optional — adds tenderness)
• 1/2 tsp baking powder
• 1/4 tsp salt
• Zest of 1 lemon or orange (optional, for brightness)
• 120–150 g (1/2 cup) raspberry or apricot jam (choose no-sugar or reduced sugar if preferred)
• 50–70 g dark chocolate (70% cocoa), for piping smiles
• Powdered sugar, for a light dusting (optional)

For gluten-free: substitute 1:1 gluten-free flour blend. For low-carb: use almond flour (see Tips & Variations).

👩‍🍳 Directions:

1. Chill prep: If using a flax egg, make it now (mix and let thicken 5–10 minutes).
2. Cream butter and sugar: In a large bowl, beat softened butter and sugar until light and fluffy, about 2–3 minutes.
3. Add egg & vanilla: Beat in the egg (or flax egg) and vanilla until combined.
4. Mix dry ingredients: Whisk together flour, almond meal (if using), baking powder, salt, and zest. Gradually add to the butter mixture and mix until a soft dough forms.
5. Chill dough: Wrap dough and chill in the fridge for 30–60 minutes — this makes rolling easier and helps the cookies keep their shape.
6. Preheat oven: 180°C / 350°F. Line two baking sheets with parchment paper.
7. Shape cookies: Roll dough into walnut-sized balls (about 20–25 g each). Place them 2.5–3 cm (1 inch) apart on the baking sheet. Gently press a small thumb-sized well in the center of each ball (or use the back of a small spoon) to make room for jam.
8. Bake: Bake for 10–12 minutes, or until edges are just golden. Rotate sheets halfway through for even baking.
9. Cool & fill: Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Once fully cool, fill each well with about 1/2 tsp jam.
10. Make the smiles: Melt dark chocolate gently (in short bursts in the microwave or over a double boiler). Spoon into a small piping bag or a zip-top bag with a tiny corner snipped. Pipe a small smile on each cookie, or use a toothpick to draw the line. Let chocolate set.
11. Finish: Dust lightly with powdered sugar if desired. Serve warm or at room temperature.

Total time: ~1 hour 30 minutes (including chilling), active time ~30 minutes.
Baking time per batch: 10–12 minutes.

💡 Tips & Variations:

• Vegan: Use vegan butter and a flax egg. Use dairy-free dark chocolate.
• Gluten-free: Use a trusted 1:1 gluten-free flour blend. Add 1–2 tbsp more almond meal if dough is too sticky.
• Low-carb/Keto: Replace with almond flour (about 280 g almond flour), 60–80 g erythritol or monk fruit sweetener, and use a binding egg. Dough will be softer—chill well and bake a touch longer.
• Lower sugar: Reduce granulated sugar to 100 g and choose no-sugar jam or use a thin spread of nut butter + a few berries.
• Make ahead & storage: Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies (unfilled) up to 3 months; thaw and fill when ready. You can also freeze assembled cookies — flash-freeze on a tray, then transfer to a bag.
• Serving ideas: Serve with coffee or tea, on a holiday cookie tray, or pack in lunchboxes for a joyful surprise. For adults, pair with a glass of dessert wine or a dark roast coffee.
• Kid-friendly assembly: Let kids pipe the jam and smiles — it’s a fun, simple decorating activity.

🩺 Health & Lifestyle Tie-in:
By swapping to whole wheat or almond flour and cutting back on refined sugar, Laughing Faces become a more wholesome treat — offering more fiber and healthy fats from nuts. Dark chocolate brings antioxidants, and using natural jams reduces unnecessary additives. Eating more homemade, minimally processed foods now can support long-term health (and help reduce future health costs). Small lifestyle choices—like cooking at home—tie directly into both physical wellbeing and financial peace of mind.

❤️ Conclusion:
If you make these Laughing Faces, I’d love to see your creations — snap a photo and tag me or leave a comment below with your favorite jam combo. These cookies are simple, warm, and perfect for sharing. Happy baking — may your kitchen be full of laughter and good company!

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Laughing Faces

Laughing Faces are traditional jam-filled cookies topped with chocolate smiles, perfect for baking with kids or for holiday treats.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Traditional

Calories: 150

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 225 g unsalted butter, softened (or 200 g vegan butter)
• 150 g granulated sugar (or 100 g for a lighter version)
• 1 large egg (or 1 flax egg: 1 tbsp ground flaxseed + 3 tbsp water)
• 2 tsp vanilla extract
• 250 g all-purpose flour (or 200 g whole wheat + 50 g all-purpose)
• 60 g almond meal (optional — adds tenderness)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 unit Zest of 1 lemon or orange (optional, for brightness)
• 120–150 g raspberry or apricot jam (choose no-sugar or reduced sugar if preferred)
• 50–70 g dark chocolate (70% cocoa), for piping smiles
• Powdered sugar, for a light dusting (optional)

Method

 

Preparation

1. If using a flax egg, make it now (mix and let thicken 5–10 minutes).
2. In a large bowl, beat softened butter and sugar until light and fluffy, about 2–3 minutes.
3. Beat in the egg (or flax egg) and vanilla until combined.
4. Whisk together flour, almond meal (if using), baking powder, salt, and zest. Gradually add to the butter mixture and mix until a soft dough forms.
5. Wrap dough and chill in the fridge for 30–60 minutes — this makes rolling easier and helps the cookies keep their shape.

Baking

1. Preheat oven to 180°C / 350°F. Line two baking sheets with parchment paper.
2. Roll dough into walnut-sized balls (about 20–25 g each). Place them 2.5–3 cm (1 inch) apart on the baking sheet. Gently press a small thumb-sized well in the center of each ball (or use the back of a small spoon) to make room for jam.
3. Bake for 10–12 minutes, or until edges are just golden. Rotate sheets halfway through for even baking.
4. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Once fully cool, fill each well with about 1/2 tsp jam.
5. Melt dark chocolate gently (in short bursts in the microwave or over a double boiler). Spoon into a small piping bag or a zip-top bag with a tiny corner snipped. Pipe a small smile on each cookie, or use a toothpick to draw the line. Let chocolate set.
6. Dust lightly with powdered sugar if desired. Serve warm or at room temperature.

Notes

For gluten-free, substitute with 1:1 gluten-free flour blend. For low-carb, use almond flour. Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies (unfilled) for up to 3 months and fill when ready.