Sugar Cookies Recipe

Ingredients

• 250g Unsalted butter (9oz)
• 200g Granulated Sugar (7oz)
• 1 Large Egg
• 2 Teaspoons of Vanilla Extract
• 450g Plain Flour (1lb)

Steps

For optimal results, combine ingredients at room temperature. Preparation and baking time: 20 minutes. Chilling time: 1.5 hours.

1. Cream softened butter and sugar until the mixture is smooth.
2. Add the egg and vanilla extract to the mixture and beat until combined.
3. Add half of the flour and mix thoroughly. Then add the remaining flour, mix and knead until you have a soft dough mixture.
4. Divide the dough equally in two and refrigerate for 1 hour.
5. Once chilled, roll out your dough onto baking paper to 5mm thickness and cut out your desired shapes. Lightly dust the dough surface, cookie cutter, and rolling pin with flour. For optimal results, further chill for half an hour before baking.
6. Bake at 170C for 10 minutes. Allow to cool before decorating and serving.

Extra notes on this recipe

• You can substitute the vanilla extract with almond extract for a different flavor.
• For citrus fruit cookies, you can add the zest of 2 oranges, lemons, or limes, and the juice of 1 at step 2.

Essential tips for your Cookie Cutter

• Coat your cookie cutter in flour for extra assistance when cutting your dough. If your dough is sticking to the cutter, you may need to refrigerate it or roll it out thinner. Our cutters are designed for dough that is 5mm thick.
• If your dough becomes too dry and cracks when rolling out, you can add a splash of milk or water.
• Avoid using raising agents in your mixtures and stick to plain flour over self-raising flour.
• To avoid misshapen cookies, roll out your dough directly onto prepared baking paper and pull the excess dough away from the cut shapes.

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Sugar Cookies Recipe

Ingredients

• 250g Unsalted butter (9oz)
• 200g Granulated Sugar (7oz)
• 1 Large Egg
• 2 Teaspoons of Vanilla Extract
• 450g Plain Flour (1lb)

Steps

For optimal results, combine ingredients at room temperature. Preparation and baking time: 20 minutes. Chilling time: 1.5 hours.

1. Cream softened butter and sugar until the mixture is smooth.
2. Add the egg and vanilla extract to the mixture and beat until combined.
3. Add half of the flour and mix thoroughly. Then add the remaining flour, mix and knead until you have a soft dough mixture.
4. Divide the dough equally in two and refrigerate for 1 hour.
5. Once chilled, roll out your dough onto baking paper to 5mm thickness and cut out your desired shapes. Lightly dust the dough surface, cookie cutter, and rolling pin with flour. For optimal results, further chill for half an hour before baking.
6. Bake at 170C for 10 minutes. Allow to cool before decorating and serving.

Extra notes on this recipe

• You can substitute the vanilla extract with almond extract for a different flavor.
• For citrus fruit cookies, you can add the zest of 2 oranges, lemons, or limes, and the juice of 1 at step 2.

Essential tips for your Cookie Cutter

• Coat your cookie cutter in flour for extra assistance when cutting your dough. If your dough is sticking to the cutter, you may need to refrigerate it or roll it out thinner. Our cutters are designed for dough that is 5mm thick.
• If your dough becomes too dry and cracks when rolling out, you can add a splash of milk or water.
• Avoid using raising agents in your mixtures and stick to plain flour over self-raising flour.
• To avoid misshapen cookies, roll out your dough directly onto prepared baking paper and pull the excess dough away from the cut shapes.
• To clean your cookie cutters, you can soak them in warm soapy water and use a brush to remove any remaining dough.