Sugar Cookie Recipe

Here is my take on sugar cookies!

Servings: Entirely depends on the size of the cookies you make, but could make about 28.

Prep Time: 30mins

Coking Time: 11mins

Ingredients

• 400g plain flour

• 200g caster sugar

• 200g butter

• 1 egg

• 1 tsp vanilla

Directions

1. Pre-heat oven to 165°C (fan forced) or 180°C for conventional oven.

2. Line trays with a perforated baking mat, or baking paper.

3. Combine butter and sugar. Don’t over-mix, combine until smooth. Softening the butter may help, but I don’t bother. I use a mid-low speed on my stand mixer.

4. Add egg and vanilla, and combine until incorporated using the same speed as above.

5. Add sifted flour, mix to combine. I mix on low until it starts to pull away from the bowl into a nice dough.

6. Roll out dough to 6mm (I use guides to achieve a consistent height). Cut out your shapes and place on the trays.

7. Place trays in the freezer for 15-20 mins.

8. Remove trays from freezer and place straight into hot oven. Bake for approx 11 minutes, until done.

9. Remove from oven, and stand on trays for about 5 minutes. Transfer to cooling racks to cool completely before decorating.

Notes

I use Lighthouse Biscuit, Cake and Pastry Flour, and Queens Ready to Roll Icing to decorate (this is a type of fondant), but royal icing works perfectly well too!

Store cookies in airtight containers.

I actually prefer my cookies with the smallest of spread - I think it makes it look far more traditional and home-made, and less mass-produced, than cookies that have absolutely no spread at all!