This is our standard, go to, sugar cookie recipe we usually use to make a quick biscuit which are great for icing. They’re yummy plain biscuits with a hint of vanilla, they best type of cookie you want to use if you’re cutting your biscuits into shapes.
This cookie recipe is so simple but adaptable and ideal for any snazzy cookie cutters you have!
We decided to use these cookies to create some teeny tiny cute little mug cookies to go with our delicious hot chocolate, and to make them extra christmassy we added a hint of cinnamon, ground ginger & mixed spice (but you don’t need to if you want them plain).
We also made these as adorable Santa’s cookies which were served at our christmas party this year.
- 375g flour
- 220g butter, softened
- 200g sugar
- 1 egg
- 1 tsp baking powder
- 1 tsp vanilla extract
- Cream together the butter and the sugar in your stand mixer using the paddle attachment
- Add the egg and vanilla till fully combined
- Mix together the flour and baking powder and gradually add to your mixture till it comes together to form a smooth dough (you may want to finish with your hands as its easier to gather it into a ball)
- Wrap in cling film and pop in the refrigerator for 20mins, any longer and it'll be too hard to roll out
- On a floured surface, roll out your cookie dough till its about 1/2cm thick, cut into whatever shape you like and place onto a lined baking tray
- Refrigerate again for around 30mins, this helps the cookies keep their shape
- Bake in a preheated oven at 175C and bake for about 8mins until the edged start to brown slightly
- Leave to cool on the baking tray and ice when ready