Sugar cookies are probably the most versatile cookies ever. you can add cocoa to make them chocolatey, or add dried fruit in them, or just keep them plain, or even decorate them with some frosting or icing! They can be shaped into a cylinder and cut, or rolled and cut out using cookie cutters. This recipe is my all time go-to when it comes to these babies, and make sure not to skip a step! Im talking about the time in the fridge/freezer! It’s VERY important that they rest before shaping and cutting.
Here’s how you bake them!
- 226g (1 cup) unsalted butter, room temp
- 200g (1 cup) sugar
- 1 1/2 tsp vanilla extract
- 1 large egg
- 325 g (2 1/2 cups) flour
- 3/4 tsp baking powder
- 3/4 tsp salt
To decorate – recipe for Royal Icing is here! Click Here!
- In a stand mixer fitted with a paddle attachment, (you could also do this by hand using a wooden spoon, just might take a little longer and little more strength), add in the softened butter and sugar. Mix at medium speed until thoroughly combined.
- Then add in the egg and vanilla. Mix until evenly combined. I
- In a separate small bowl, sift in the flour, baking powder and salt and mix.
- Pour half of the dry ingredients into the mixture and mix on low speed, then add in the rest, until combined and the dough starts pulling away from the sides.
- Pour out the dough onto plastic wrap/clingfilm (I usually just divide the dough in the half and use only one half, and save the other for later). Wrap and place into freezer for 15 min or fridge for 40 min. * You can freeze the dough for up to 3 months!
- Pre-heat the oven to 175C (350F) Take the dough out, and roll it out onto a lightly floured surface until about 1 cm (1/4″) thick (for thicker cookies or 1/2cm (1/8″) for thinner cookies. Use a cookie cutter to cut out shapes. Place onto tray lined with baking paper, and bake for 9-10 min in the middle of the oven – or until the edges are just about to turn golden brown. Take them out and let the rest completely before removing them. Make sure they are completely cooled before icing/frosting them – if you want to. Or you could just grab one straight away like I do and eat them! 🙂 To store – keep in an airtight container for unto 1 month.