Sugar cookies
- Liberty Mendez
Published: September 15, 2020 at 2:40 PM
Save recipe
Makes 20-22
Easy
Prep: 20 mins
Cook: 10 mins
plus chilling and cooling
A star rating of 3 out of 5.51 ratingsRate
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Decorate our buttery, melt-in-the-mouth sugar cookies with piped icing and sprinkles for a thoughtful edible gift.
Freezable (dough only)
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
100g caster sugar
-
100g unsalted butter
softened
-
2 eggs
-
1tsp vanilla extract
-
30g cornflour
-
300g plain flour
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Nutrition: Per biscuit
- kcal130
- fat5g
- saturates3g
- carbs17g
- sugars6g
- fibre1g
- protein2g
- salt0.03g
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Method
-
step 1
Beat the butter and caster sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough.
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step 2
Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
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step 3
Heat the oven to 200C/180C fan/gas 6.
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step 4
Peel the top layer of parchment off the dough and stamp out circles using a 6cm round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used.
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step 5
Transfer the cookies to a second large baking sheet lined with baking parchment, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins.
-
step 6
Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.
Recipe from Homemade Christmas, December 2020
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A star rating of 3 out of 5.51 ratings
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