Super Simple Sugar Cookies
Super Simple Sugar Cookies are super quick, simple, versatile and keep their shape. Change up the flavour, colour or shape to suit whatever theme you need.
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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
Notes
*The dough can be made in advance and refrigerated for a few hours or up to 2 days (if well covered in plastic wrap to prevent drying out). You can also freeze the dough or the pre-cut cookies it for up to 2 weeks
**The more you keep your dough chilled, the less they will spread leading to cookies that hold their shape. If the dough warms the butter will melt which can lead to soft oily cookies that spread instead of crisp cookies that are great for decorating
***If you overbake your cookies they will be dark and hard to check them at the minimum time. Please adjust the time according to the size. The larger the cookie the longer it has to bake.
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