Leave 50g of butter at room temperature until softened.

Mash the softened butter with your hands wearing gloves.

Add 20g of powdered sugar to the butter.

Mix the butter and sugar well.

Add 2g of vanilla extract to the mixture.

Add 60g of cake flour and mix well to form a dough.

Prepare another batch of dough with 50g butter, 20g powdered sugar, 60g cake flour, and 12g cocoa powder.

Prepare both vanilla and cocoa doughs.

Take small portions of each dough and place them in a zigzag pattern.

Use a scoop to shape the dough and press lightly with your hands.

Place the scooped dough on parchment or Teflon sheets.

Preheat the oven to 160°C, then bake at 150°C for 15 minutes.

Remove the cookies from the oven and let them cool.

Enjoy the scoop cookies with a soft inside and crumbly outside.

Package the cookies beautifully for gifting.