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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! 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!
Need
- 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
Do
- 1
Line 2 baking trays with baking paper and set aside
- 2
Place flour, baking powder and salt into the Thermomix bowl and combine 10 sec/speed 10 set aside
- 3
Place sugar into the Thermomix bowl and mill 10 sec/speed 10
- 4
Add butter and combine 20 sec/speed 6 or until fully combined. Scrape bowl
- 5
Insert butterfly 1 min/speed 3
- 6
Add egg and vanilla and combine 10 sec/speed 3
- 7
Remove butterfly and scrape bowl
- 8
Add the flour mix and combine 10 sec/speed 5
- 9
Roll dough out on a floured silpat mat in a rectangle shape, wrap up and refrigerate for 1 hour
- 10
Preheat oven to 175*
- 11
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
- 12
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
- 13
Make royal icing and colour and ice as you please. Keep the icing covered with a damp cloth to avoid it drying out
