Sugar Cookies

PennyAuthorPenny
00DifficultyBeginner

A traditional US biscuit . Go to town on the decorating . Perfect for Christmas

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Yields3036 Servings
Prep Time1 hr 45 minsCook Time15 minsTotal Time2 hrs

 390g plain flour
 0.5tspn salt
 1 tspn baking soda
 227g butter at room temperature
 200g white sugar
 2 eggs
 2 tspns vanilla extract
 
 ROYAL ICING :
 2 egg whites
 2 tspns fresh lemon juice
 330g icing sugar

1

In a separate bowl whisk together the flour, salt, and baking soda.

2

In another bowl cream the butter and sugar until light and fluffy.

3

Add the eggs and vanilla extract and beat until combined.

4

Add the flour mixture and beat until you have a smooth dough.

5

Halve the dough and wrap each half in cling

6

Put in the fridge for about an hour

7

Heat oven to 180c

8

Line two baking sheets with greaseproof paper.

9
10

Take out one half of the dough from

11

and roll out the dough on a floured surface to a thickness of 1/4 inch (1 cm)

12

Cut out shapes using a lightly floured cutter and put the cookies onto the baking sheet.

13

Now put the trays in the fridge for about 15 minutes to help stop the cookies from spreading and losing their shape while baking.

14

Bake for about 8-10 minutes until the edges are just starting to brown.

15

Remove from oven and let cookies cool on baking sheet for a few minutes then transfer to a rack to finish cooling.

16

In the grease free bowl whisk the egg whites with the lemon juice.

17

Add the sifted icing sugar and whisk on lower speed until smooth.

18

Split into smaller bowls and add food colouring, if liked.

19

Decorate your cookies

Ingredients

 390g plain flour
 0.5tspn salt
 1 tspn baking soda
 227g butter at room temperature
 200g white sugar
 2 eggs
 2 tspns vanilla extract
 
 ROYAL ICING :
 2 egg whites
 2 tspns fresh lemon juice
 330g icing sugar

Directions

1

In a separate bowl whisk together the flour, salt, and baking soda.

2

In another bowl cream the butter and sugar until light and fluffy.

3

Add the eggs and vanilla extract and beat until combined.

4

Add the flour mixture and beat until you have a smooth dough.

5

Halve the dough and wrap each half in cling

6

Put in the fridge for about an hour

7

Heat oven to 180c

8

Line two baking sheets with greaseproof paper.

9
10

Take out one half of the dough from

11

and roll out the dough on a floured surface to a thickness of 1/4 inch (1 cm)

12

Cut out shapes using a lightly floured cutter and put the cookies onto the baking sheet.

13

Now put the trays in the fridge for about 15 minutes to help stop the cookies from spreading and losing their shape while baking.

14

Bake for about 8-10 minutes until the edges are just starting to brown.

15

Remove from oven and let cookies cool on baking sheet for a few minutes then transfer to a rack to finish cooling.

16

In the grease free bowl whisk the egg whites with the lemon juice.

17

Add the sifted icing sugar and whisk on lower speed until smooth.

18

Split into smaller bowls and add food colouring, if liked.

19

Decorate your cookies

Sugar Cookies

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