I hunted, I baked, I tested recipe after recipe in search of that one staple cookie recipe that every baker needs in their repertoire… Scraps of cookie dough was crusted to my kitchen bench, even showing up unannounced on my elbow, mobile phone and left cheek (which managed to camp out there all throughout a dinner party that night – why didn’t anyone TELL ME?!).
But I finally learnt that the simplest cookie mix resulted in the BEST outcome. Eureka! I had landed on a cookie that baked without spreading (which is perfect if decorating with fondant cutouts), had a good crisp bite, a strong buttery vanilla flavour, and wasn’t going to smash into itty bitty pieces when packaged as gifts. The ultimate test? Placing a platter of them in front of le hubby (who was conveniently plonked in front of the telly) and seeing how many were left afterwards (hint, I was left picking at crumbs…sniffle*). These babies work so well with royal icing décor or fondant cutouts applied with a thin layer of water, or quite simply – all on its own!
BEST EVER SUGAR COOKIE RECIPE
200g Salted Butter (softened at room temperature)
200g Caster Sugar
1 Large Egg (room temperature)
1 tbsp Vanilla Extract (or vanilla bean)
360g Plain (all purpose) flour
40g Corn Flour (corn starch)
- Place the butter, sugar and vanilla into a mixing bowl and cream together on Medium speed for 10 minutes. Increase the speed to high for another minute.
- Sift the flours together.
- Add the egg into the creamed butter sugar mixture and continue beating for another 3 minutes or till all combined.
- Add in the sifted flour and gently fold together till just combined. Be very careful not to overmix at this stage as this will result in a tougher cookie.
- Tip the dough out onto a sheet of cling wrap, wrap up the dough and flatten slightly before chilling in the fridge for approximately 30 minutes or longer if required.
- Place the cookie dough in between 2 sheets of non-stick baking parchment and roll out your cookie dough to about 4-5mm thick (do not use additional flour for dusting).
- Use your desired cutter to cut out your cookie shapes and place on a baking tray lined with non-stick baking parchment. Chill in the fridge for a further 20-30 minutes.
- Preheat your oven to 175°C (350F).
- Bake cookies for 7-10minutes or until the surface is a pale golden colour and the edges a golden brown colour.
- Leave to cool completely before decorating.
- Cookies can be stored in an air tight container for up to 2 weeks (undecorated)
- For best results, ensure all ingredients are at room temperature prior to mixing
- I use salted butter to counteract the sweetness from additional royal icing/fondant decorations. But you may substitute this with Unsalted Butter with the addition of 1 tsp salt if preferred
Coffee cookies – Mix in 2 tablespoons of instant coffee powder into the dry ingredients
Lemon cookies – Fold in the zest of 1 lemon together with the addition of the dry ingredients
Orange Poppyseed cookies – Fold in the zest of 1 orange & 2 tbsp poppy seeds together with the addition of the dry ingredients
Green Tea Cookies – Sift 3 tbsp green tea powder (matcha powder) together with the dry ingredients and fold in as per the recipe
Let me know how this recipe worked out for ya lovely ones.. And try not to eat them all at once! 😛
PS: If you’re stuck for ideas on how to decorate these yummies, check out my Watercolour Ice Cream Cookie timelapse video to learn how to decorate them with adorable illustrated designs.