Kicking off my festive content this year with some Super Simple Sugar Cookies. Sugar cookies or cut out cookies are a staple for any holiday. And Christmas is no different. I love having a cookie jar filled with sweet treats. Whether they are gingerbread, linzer or simple sugar cookies like these.
These have a few simple ingredients but are so easy to customise with flavour, colour or shape. Or feel free to sandwich them together with whatever you fancy. Once you have a good basic sugar cookie recipe you can create almost any I’ve got quite a few Christmas themed cookie recipes on the blog so please do check them out if you need some inspo.
Here are a few of my favourites festive cookie recipes for you to try: Spiced Reindeer Sandwich Cookies, Cranberry Linzer Cookies, Raspberry Linzer Cookies, or my classic Gingerbread Cookies.
Super Simple Sugar Cookies
Ingredients
- ¾ Cup Unsalted Butter Softened to room temperature
- ¾ Cup Castor or granulated sugar
- 1 Large Egg
- 2 tsp Vanilla Extract (or the seeds of 1 vanilla pod)
- 2½ Cups All-Purpose/Cake Flour
- ¼ tsp Salt
- 4-5 drops Green gel food colouring or similar
Instructions
- In a large bowl with an electric hand mixer, or in the bowl of your stand mixer, cream together the softened butter and sugar until smooth, pale and creamy
- Add the egg, followed by the vanilla and the food colouring and mix until incorporated
- Next, sift in the flour and salt and mix until smooth and lump free. Check that you have the desired colour. If not add another drop or two and work through
- Form a ball with the dough and place between two pieces of plastic wrap. Once wrapped, use a rolling pin to roll out the dough to around 1/2cm (5mm) thick (this step is not essential but is a little hack to make it easier to cut our your first batch straight from the fridge). Then place in the fridge for around 30 minutes to chill
- Preheat your oven to 180°C. Line two baking sheets with baking paper or silicone baking mats.
- Once chilled, remove the dough and place onto a lightly floured surface. Cut out your desired shapes with cookie cutters or stencils (the amount of cookies you get out of this batch with depend on their size. I get at least 24 quite large bunnies out of this dough and had quite a bit to spare after the three very large bunnies for the layered cookie)
- Place the cookies on a prepared baking tray (cover the remainder of the dough and keep it cool**) and bake for 7 – 10 minutes (for small or regular size cookies)***
- Roll out and cut your next batch of cookies while the first batch bakes
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for around 5 minutes before placing them on a wire cooling rack to cool completely
- Make sure that the cookies are completely cooled before any decorating or whatever you add to them will melt. Feel free to bake them in advance and keep in an airtight container until ready to decorate
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