Nothing gets me more in the mood for Christmas than sugar cookies. When I see cookies shaped and decorated into candy canes, snowmen, reindeers and Santa Clauses littering my Facebook and Instagram feed, that’s when I know that Christmas is officially upon us!
It’s a festive tragedy that I’m not nearly as gifted in the art of frosting as I would like to be. I don’t have the painstaking patience or the steady surgeon-like hold in my stubby fingers, so I stick to plain-shaped cookies with minimal frosting. But the cookies always taste great, which is most important!
This was the first sugar cookie recipe I ever tried, and I’ve never felt the need to find another one. The cookies come out with that soft, chewy centre and a crispy edge that sugar cookies are known for. They have a distinct vanilla flavour with subtle sweetness.
But to make the most of the recipe, you have to roll out the cookie dough fairly thin, around 4mm. I often make the mistake of rolling the dough out too thick, which results in cookies that are too fluffy and soft, almost cake-like.
This recipe is super flexible, so feel free to cut out your favourite shapes and decorate them however you like! The dough holds its shape really well, so you’ll never have to worry about pulling melted snowflakes or a fat Santa out of the oven.
Rolled Sugar Cookies
- ½ cup softened butter
- ½ cup white sugar
- 1 whisked egg
- 2 tsp vanilla essence
- 2 cups all-purpose flour
- 1 tsp baking powder
- dash of salt
Preheat oven to 180°C and line a large baking sheet with a silicone mat or wax wrap
Sift together flour, baking powder and salt. Set aside
In a separate bowl, cream together butter and sugar until light and fluffy. Add whisked egg and vanilla essence, and mix well
Add the dry ingredients to butter mixture and knead until it forms a soft dough
Turn out dough onto a floured surface and roll out to 0.4cm thickness. Cut out desired shapes using a cookie cutter or the rim of a glass
Place biscuits on baking tray and bake for 12-15 minutes, until pale in colour, with a golden brown bottom. If frosting, cool for at least half an hour
- Be sure to roll your cookie dough out fairly thin. Thick cookie dough results in cookies that are too soft and stodgy, with no crispy edges.
- Cool your cookies properly before frosting to prevent melting.