Rolled Sugar Cookies

Are you looking for a delicious cookie recipe for your next occasion? Our recipe is perfect for those intricate cookie cutters as it will not spread during baking.

The cookies are best eaten within one week but are fine to eat for about 1 month. Makes 12 to 15 large cookies.

INGREDIENTS (US measurements in brackets*)

225g unsalted butter (1 cup or two sticks)

225g caster sugar (1 cup plus 2 Tbsp)

1 large egg plus 1 extra yolk

480g plain flour (3 3/4 cups flour)

1/2 tsp baking powder

pinch salt

1 tsp vanilla extract

DIRECTIONS

Cream butter and sugar with salt until well combined. Add egg, extra yolk, and essence and mix in well.
Mix flour and baking powder together. Combine with butter mix.
Roll out between two sheets of parchment or baking paper. Put on a tray and chill until firm. This is a great tip as you will be able to handle the cookie dough very quickly and easily. We roll out our cookie dough to about 1/4 inch thick.
Bake cookies in a preheated oven at 175C or 350F for 8 to 12 minutes. They will start to turn golden brown around the edges.
Cool for a minute or so on tray and then place on a wire rack to cool completely.

* Please note that cup sizes vary between countries. US measurements are for a 237ml cup not 250ml as in Australia. This Cooking Conversions Calculator is great for working out recipes from abroad as it is very accurate for a huge range of ingredients.

Tips for Perfect Cookies

All ingredients should be at room temperature, otherwise your mix may curdle. If your eggs are too cold, place the whole egg into warm water for a few minutes.

Favourite flavourings for cookies, almond essence, lemon or orange zest.

Why Cookies Spread?

Oven not hot enough.

Oven tray warm when cookies are placed on. We like to put the cut out cookies back into the fridge to become cold and firm before baking. If the cookie is warm when it goes into the oven the butter will melt too fast before the cookie starts baking.

This is why some people prefer shortening as it has a higher melting point and will be less likely to spread. Many commercial cookies are made with shortening, which can be high in unhealthy trans fats and has an inferior taste to butter. However it does have a long shelf life.

Sometimes the weather can play havoc with a tried and tested recipe. If it is very hot or humid try adding a Tbspn or two of flour to the dough. Make sure you chill the dough before baking for a few hours.

Do not over mix the butter and sugar as you will add air and this can cause spreading.

Add only the exact amount of baking powder. Too much will cause the cookie to spread.

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Until next time!