Notthing beats a melt in the mouth sugar cookie with a cup of tea or coffee. When family and friends 'just drop by', why not have some scrumptious vanilla cookies on hand? They last for weeks and taste #totes #amazeballs. Or you can wrap them up in a pretty gift bag or box and give them as little pressies to your friends, work mates or family. These cookies are perfect as party favours too!
So please do try out this deliciously yours recipe and let me know what you think.
Before we get started, here are my top 4 tips for that perfect cookie!
- Let the dough chill after it’s made and after it’s shaped. Rushing this stage may mean your cookies could expand during baking and lose their shape.
- Roll out your cookie dough to around 8-10mm in thickness. They taste so much better and won’t lose their shape during baking
- Don’t over mix! I usually add half the flour in the mixer and then hand mix the rest of the flour
- Don’t over bake! I recommend up to 10 mins in the oven (170 degrees fan forced). The cookies will transform into a gorgeous light straw colour. If you start to brown the edges you have left them a little too long.
Vanilla Sugar Cookie (makes around 15+ cookies depending on the size of your cookie cutter)
What you need...
225g unsalted butter (left to room temp)
1 cup caster sugar
2 eggs (left to room temp)
2 teaspoons pure vanilla extract
3 cups plain flour + 3/4 teaspoon baking powder mixed together
What to do...
Beat the butter and sugar in your mixer until light and fluffy. The colour should be nice and pale and the texture almost silky smooth. On medium to high speed, this usually takes me around 5 minutes.
Add your eggs (one at a time) and your vanilla - beating well after each egg. Add half of your flour/baking powder mixture and mix for a few minutes. Fold in the rest of your flour/baking powder mixture and then tip onto a bench and lightly knead until it comes together. Divide into 2 batches and leave in the fridge for about an hour.
Get your baking trays ready – they need to be able to fit into your fridge as well as your oven! Cover your trays with baking paper.
Now for the fun part! Take your cookie dough from the fridge and roll out onto the bench. It may be a little hard to roll but the warmth of your palms will soften it up slightly. I like my cookies to be around 8mm-10mm thick. Cut out your shapes and lay them on your covered trays. Put them back in the fridge for about an hour.
Bake at 170 degrees (fan forced) for 8 to 10 minutes and enjoy! #yum!
What you need...
225g unsalted butter (left to room temp)
1 cup caster sugar
2 eggs (left to room temp)
2 teaspoons pure vanilla extract
3 cups plain flour + 3/4 teaspoon baking powder mixed together
What to do...
Beat the butter and sugar in your mixer until light and fluffy. The colour should be nice and pale and the texture almost silky smooth. On medium to high speed, this usually takes me around 5 minutes.
Add your eggs (one at a time) and your vanilla - beating well after each egg. Add half of your flour/baking powder mixture and mix for a few minutes. Fold in the rest of your flour/baking powder mixture and then tip onto a bench and lightly knead until it comes together. Divide into 2 batches and leave in the fridge for about an hour.
Get your baking trays ready – they need to be able to fit into your fridge as well as your oven! Cover your trays with baking paper.
Now for the fun part! Take your cookie dough from the fridge and roll out onto the bench. It may be a little hard to roll but the warmth of your palms will soften it up slightly. I like my cookies to be around 8mm-10mm thick. Cut out your shapes and lay them on your covered trays. Put them back in the fridge for about an hour.
Bake at 170 degrees (fan forced) for 8 to 10 minutes and enjoy! #yum!
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