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Basic sugar cookie recipe

Sugar cookie recipes are perfect for decorated cookies as they're delicious and hold their shape when baked! This recipe can be adapted to your preferred flavour and works beautifully with flavourings such as Lorann Oils.

Ingredients

200g unsalted soft butter
200g caster sugar
egg, lightly beaten
400g plain flour, plus more for rolling out.

For vanilla cookies, add seeds from 1 vanilla pod for lemon/orange cookies, add finely grated zest of 1 lemon/orange for chocolate cookies, replace 50g of the plain flour with 50g of cocoa powder. Or, add other flavourings as desired.

Method

  1. In a stand mixer with paddle attachment, cream the butter with the sugar and chosen flavouring until well mixed and just creamy in texture. Do not overwork, or the cookies will spread during baking.
  2. Beat in the egg until well combined. Add the flour and mix on low speed until a dough forms. Gather into a ball, wrap in cling film and chill for at least 1 hour.
  3. Place the dough on a floured surface and knead briefly. Using two 1/4 inch (5mm) guide sticks, roll out to an even thickness.
  4. Use cookie cutters to cut out shapes and using a palette knife, lay on a baking tray lined with greaseproof paper. Chill again for about 30 minutes. Preheat the oven to 180C / 350F.
  5. Bake for 8 – 12 minutes, depending on size, until golden-brown at the edges. Leave to cool on a wire rack. Once cool, decorate as desired.

 

Recipe from Pretty Party Cakes by Peggy Porschen, Quadrille Publishing Ltd, 2006