Sugar Cookies

Sugar Cookies

12 January 2017
: 24 Cookies
: 10 min
: 12 min
: 22 min
: Easy

By:

Ingredients
  • 3 cups Plain (All Purpose) Flour
  • 1 cup Powdered Sugar (Icing Sugar, Confectioners Sugar)
  • 250 grams (9oz) Butter (Lurpak if possible) Chilled, and cubed
  • 1 Egg Large
  • 1 Tablespoon Milk
  • 1 Teaspoon Vanilla Essence/flavouring
Directions
  • Step 1 Preheat your oven to 160℃ (320℉) for Conventional Ovens. Fan forced and convection oven heats may vary.
  • Step 2 In a food processor, mix flour, sugar and butter, until you have a fine crumb. Add wet ingredients, and mix until a dough forms.
  • Step 3 Remove mixture from mixer (it will be really really crumbly), and knead until it comes together and is smooth.
  • Step 4 Roll out to desired thickness, and refrigerate until firm. This is the secret of perfect cookies. Always chill your dough before cutting it out, and bake while still cold.

NOTES

Shelf Life
Can be stored in an airtight container for up to one week.

Royal Icing
I use the AWESOME Lemon Royal Icing recipe by Haniela’s!

**Note for Aussies – You can exchange the Meringue Powder for Pavlova Magic ;)**


Related Posts

Royal Icing

Royal Icing

Do you love cookies? Of course you do! And believe it or not, they are actually as much fun to decorate, as they are to eat! True story! My favourite medium for cookie decorating is Royal Icing, hands down.  I love to pipe, so it […]

Chocolate Sugar Cookies

Chocolate Sugar Cookies

NOTES Can be stored in an airtight container for up to one week. Great with Royal Icing or Modelling Chocolate!



0 thoughts on “Sugar Cookies”

  • Hey Kerrie!Coming from a total cookie cooking novice..this recipe actually looks like I can have a try. Quick question tho (and I understand it probably depends on cookie sizes) but how long do you bake them for?

    • I usually bake for 10-12 minutes. I also have a conventional (base heat oven), so if you are using convection or fan forced, the time and temp will be less.

  • Hi Im going to try your recipe today and I guess I can chill my dough in the fridge even before I roll it right? cause Im planing on making the dough and then later cutting the cookies and baking them. Thank you!

  • Hi Patricia! I would actually roll it out, then chill it, then cut out your cookies, they hold there shape much better the less they are mucked with after they chill. Once you cut them out, out them straight into the oven, and roll out and chill and leftover dough before cutting more.

  • My dough keeps breaking when i go to lift it up :(What am I doing wrong?
    I’ve had to keep it pretty thick so it doesn’t break off, but that means I’m only able to get like 10 cookies out of it.

    • That sounds odd? What I normally do is roll out the dough before I chill it, that way i just need to cut out the cookies once it has chilled, and I don’t have to work the dough any further, maybe try that?

Leave a Reply

Your email address will not be published. Required fields are marked *