Want to make amazing sugar cookies? Sweet, buttery, sugary cookies that hold their shape when baking? Who are we kidding? We had you at cookies, right?
Sugar cookies that hold their shape
Nothing is worse than cutting out a cookie in a cute shape and then watching it morph into some unrecognisable blob monster in the cooking process. But not these cookies, they are dependable and delicious.
You can eat them plain or get creative with the icing.
Sugar Cookies Ingredients:
- 160 grams of butter (room temp)
- 1 cup of sugar
- 3 cups of plain flour
- 2 tsp of baking powder
- 1 tsp vanilla extract
- 1 egg
- 1 tsp of water *optional (dependant on texture of dough)
- Extra sprinkles and 100’s & 1000’s for decoration
Recipe by Elise Clarkson from Wild Mountain Child for Families Magazine – Gold Coast
- Preheat oven to 180°
- Cream the butter and sugar together until light and soft
- Add in the egg and vanilla, mixing well
- Gradually add in the flour and baking powder, the mixture will come together to form a dough. If the dough is too wet add a little more flour or if it is too dry add the tsp of water
- Roll the dough out between two sheets of baking paper. Roll the dough to approx. ½ centimetre thickness
- Place it on the cookie tray to keep it flat and pop it into the freezer for 5 minutes (this will help with keeping the shape when cutting and baking)
- Cut out shapes using your favourite cookie cutters
- Pop into the oven on a cookie tray for 12-18 minutes
- Set them aside to cool before icing and decorating
They are so yummy without icing but if want to decorate your cookies like the ones in the pictures I highly recommend this recipe for royal icing from Taste.com.
You can make these for Easter and other special occasions too. You may even wish to add funfetti sprinkles to half of the mix to get some extra fun crunch to your cookies.
The nitty gritty
- Makes about 40 cookies with a mix of small and large cut outs (would make 25-30 standard size cookies)
This recipe featured in Issue 27 of our print magazine, published April 2018.