This recipe came up trumps when we did a survey for Insider Club requests! So here it is! You are totally welcome. Sugar cookies are a thing of my American roots and I remember cookie decorating parties, which we actually thought about filming, but seriously ran out of time...for a change. So you have this amazing recipe that works like a charm for decorating, gifting and hanging on the tree...and naturally, they taste good!
(The leaving in the fridge bit is essential! Don't be tempted to rush that part!)
Merry Sugar Cookies!
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 300 Grams plain flour
- 1 Teaspoon baking powder
- 1 Pinch pink salt flakes BUY
- 150 Grams raw caster sugar BUY
- 170 Grams butter BUY
- 1 egg
- 1 Teaspoon vanilla bean paste BUY
- 1 Batch Royal Icing Recipe
- Food colouring, optional
Line 2 baking trays with baking paper and set aside
Place flour, baking powder and salt into the Thermomix bowl and combine 10 sec/speed 10 set aside
Place sugar into the Thermomix bowl and mill 10 sec/speed 10
Add butter and combine 20 sec/speed 6 or until fully combined. Scrape bowl
Insert butterfly 1 min/speed 3
Add egg and vanilla and combine 10 sec/speed 3
Remove butterfly and scrape bowl
Add the flour mix and combine 10 sec/speed 5
Roll dough out on a floured silpat mat in a rectangle shape, wrap up and refrigerate for 1 hour
Preheat oven to 175*
Roll out cookie dough on to a floured bench and cut out shapes as desired. Place onto prepared trays. They won't spread, so they can be quite close
Bake for 11 minutes, or until the edges have started to brown. Leave on baking tray for 5 minutes, then transfer to a cooling rack
Make royal icing and colour and ice as you please. Keep the icing covered with a damp cloth to avoid it drying out
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