Sugar Cookies

 Sugar Cookies 

Perfect sugar cookie recipe that has simple flavour combination that is both sweet and buttery with a hint of vanilla. Can be enjoyed plain or topped with icing or sprinkles. 

1/2 cup butter, softened 

2/3 cup powdered sugar 

1 egg, room temperature 

1/2 tsp vanilla

1 1/2 cups flour 

1 pinch salt 

1/2 tsp baking powder 

Place the softened butter in a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment.  Add the powdered sugar and  mix on medium speed for 1-2 minutes until the texture is is creamy and smooth. 

Add the egg and vanilla and mix until incorporated. Add the flour, salt and baking powder. Beat again until they are incorporated, stopping as soon as the dough seems uniform. 

Gather the cookie dough in your hands and shape into a ball. Cover with plastic wrap and place in the fridge for at least 30 minutes. 

Remove the dough from the fridge. Lightly flour your working surface or prepare two sheets of parchment paper.  Roll out the sugar cookie dough on the prepared surface or between the parchment paper until approximately 3 mm thickness. 

Place the dough sheet in the freezer for about 10 minutes before cutting out shapes with a cookie cutter.  

Place your cut out dough pieces on a baking sheet lined with parchment paper or a baking mat, spacing approximately 5 mm apart. Pit the tray in the freezer for 15-30 minutes until frozen. 

Preheat oven to 350 degrees and bake the frozen cookies for 8-10 minutes until they are lightly golden around the edges and still soft in the centre. 

Allow the cookies to cool on the baking sheet before removing them to a cooling rack. 

Once completely cooled, decorate with royal icing, sugar paste, melted chocolate or marzipan. 

Notes

Store up to 1 week in an airtight container at room temperature or up to 3 months in the freezer. 

Can also be frozen at any point of the dough stage for up to 3 months. 

Makes 24 cookies