Sugar cookies are my go-to recipe when I want to make something simple yet pretty. I have so many cutters and icing colours which makes the possibilities endless, and it’s a great weekend creative outlet.
I’ve been trying to perfect my dough for years, and I think I’m finally there! There’s nothing worse than a cookie dough that’s too soft that it’s difficult to cut and transfer your shapes, or one that is too crumbly that you can’t even roll it out!
But ta-da! Here is the recipe to my fail-proof recipe, plus some handy hints to ensure it will always work for you too!
- 1 cup unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 cups flour
- 1 tsp baking powder
- In the bowl of a kitchen mixer, beat together unsalted butter and sugar until well combined. Add in the egg and the vanilla and mix well.
- Sieve the flour and baking powder together, then slowly add into the butter mixture, about one cup at a time. Keep mixing until the dough forms and begins to clump together.
- Turn your dough out onto a lightly floured board and gently knead until to comes together. Wrap in cling film and refrigerate for about 20 minutes.
- Preheat your oven to 170°C
- Roll your dough between two sheets of baking paper until it is about 3mm thick. Cut your shapes and gently transfer to a lined baking tray. Place in the fridge for 3-5 minutes to all mixture to become very cool (this will help cookies keep their shape when baking)
- Bake for 7 minutes (may vary based on size) until they are just set to the touch.
- Leave to cool for about 10 minutes on the tray before transferring to a wire rack to cool completly
Helpful hints to get the best cookies:
- Use the butter at room temperature. Avoid melting in the microwave to get desired softness, as this will effect your dough
- Place your uncooked, cut cookies in the fridge for 5 minutes before baking – this will help them keep their shape
- Bake until only just set; with small cookies the edges can very easily burn, plus overcooking increasing likeliness of shape warping