Dessert

Sugar cookies

Name: Sugar cookies recipe
Yield: 40
Ingredients: 125g unsalted butter, at room temperature; 220g caster sugar; 1 large egg, at room temperature; 2 tsp vanilla extract; 375g plain flour; 1/2 tsp fine salt; 2-3 tsp milk; Raw sugar (optional), to sprinkle

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by Tracey Pattison

Delicious Team

Oct 31, 2023

These simple treats are the perfect canvas cookies for decorating. Or just as they are, we won't judge! See notes for some handy storage tips.

125g unsalted butter, at room temperature
1 cup (220g) caster sugar
1 large egg, at room temperature
2 tsp vanilla extract
2 1/2 cups (375g) plain flour
1/2 tsp fine salt
2-3 tsp milk
Raw sugar (optional), to sprinkle

Method

1.

Place butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed for 5 minutes, scraping down side of bowl occasionally, or until pale and fluffy. Add egg and vanilla. Beat on medium-high speed until just combined.
2.

Sift flour and salt directly over butter mixture in bowl. With motor running on low speed slowly add the milk 1 tsp at a time until the dough comes together and pulls cleanly away from side of bowl (do not over beat).
3.

Divide dough in half and wrap each portion in plastic wrap, forming smooth 5cm wide logs as you twist the ends of the plastic tightly. Chill for 1 hour or until firm.
4.

Preheat oven to 180C/160C fan-forced. Line 3 large baking trays with baking paper.
5.

Slice the chilled logs of dough into 4mm thick rounds and place on prepared trays, leaving a 3cm gap between each to allow for spreading.
6.

Bake trays separately for 10 minutes each or until edges of cookies are very light golden. Cool cookies completely on trays. Serve.

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Recipe Notes

The logs of dough can also be frozen for up to 2 months, double wrap in plastic before placing into a freezer-safe container or snap-lock kitchen bag. Stand at room temperature for 5-10 minutes to very slightly soften before slicing and baking.

Cookies will keep in an airtight container in a cool, dark place for up to 1 week.

Once cookies are cooled you can decorate with a dusting of icing sugar or piped royal icing.

Alternatively, you can roll out the cookie dough between sheets of baking paper until 4mm thickness, then use cookie cutters to cut out shapes (cooking time will vary depending on the size you use).