Perfect Cookie Dough

 

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!

Ingredients:

  • 1 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3 cups flour
  • 1 tsp baking powder

Method:

  1.  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.
  2. 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.
  3. 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.
  4. Preheat your oven to 170°C
  5. 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)
  6. Bake for 7 minutes (may vary based on size) until they are just set to the touch.
  7. 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
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