| Prep time: | 40 min |
| Cook time: | 12 min |
| Total time: | 52 min |
Our basic sugar cookie recipe is based on Peggy Porschen Recipe for Basic Sugar Cookies. These sugar cookies are easy to make and bake. To top if off they are scrumptious and can be decorated using royal icing, fondant or just eaten as they come out of the oven!
200g unsalted soft butter (we prefer to use Lurpak Danish butter, however any brand will work)
200g caster sugar
1 egg lightly beaten
400g Plain Flour or Bakels Gluten Free Health Flour
Royal Icing and/or fondant – for decorating
Vanilla Cookies: Add seeds from 1 vanilla pod
Lemon Cookies: Add finely grated zest of lemon
Orange Cookies: Add finely grated zest of orange
Chocolate Cookies: Replace 50g of the plain flour with 50g of cocoa powder
With paddle attachment of electric mixer, cream the butter and sugar and chosen flavouring until well mixed and just creamy in the texture. Do not overwork, or the cookies will spread during baking.
Beat in the egg until well combined. Add the flour and mix on low speed until dough forms. Gather into ball, wrap in cling film and chill for at least 1 hour.
Place the dough on floured surface and knead briefly. Using two ¼ inch (5mm) guide sticks, roll out to an even thickness.
Use cookie cutter to cut out shapes and using a palette knife, lay on a baking tray lined with greaseproof paper.
Chill again for about 30 minutes, preheat the oven to 180 degrees Celsius.
Bake for 8-12 minutes, depending on size, until golden brown at the edges. Let cool on wire rack.
Allow cooling and decorate with royal icing or fondant
Ensure that you chill the dough sufficiently prior to baking. This reduces the chance that the cookies will "spread" while baking.
