Sugar Cookies
Classic sugar cookies made with vanilla extract and butter, with crisp edges and soft centres. Serves 4.
115g
1piece
1tsp
240g
1tsp
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 115g | — | — | |
| 2 | 150g | — | — | ||
| 3 | | 1piece | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 240g | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 1pinch | — | — |
Preheat the oven to 180 °C.
Line the baking tray with baking paper.
Put the butter into the large mixing bowl.
Unsalted butter · 115 g
Add the sugar to the bowl with the butter.
Beat the butter and sugar together until the mixture is pale, light and fluffy.
Crack the egg into the bowl, discarding the shell.
Egg · 1 pieceAdd the vanilla extract to the bowl.
Vanilla extract · 1 tspBeat the egg and vanilla into the creamed mixture until fully combined and smooth.
Measure the flour into the medium bowl.
Plain flour · 240 g
Add the baking powder to the flour.
Baking powder · 1 tspAdd the salt to the flour mixture.
Salt · 1 pinchWhisk the flour, baking powder and salt together until evenly combined.
Tip the dry cookie mixture into the bowl of vanilla egg cream.
Stir everything together with a wooden spoon until a soft, uniform dough forms — stop as soon as no streaks of flour remain.
Wrap the bowl tightly with cling film.
Place the covered bowl in the refrigerator.
Leave the dough to chill for 30 minutes so it firms up and is easier to handle.
Remove the bowl from the refrigerator once the dough has chilled and firmed.
Scoop the dough and divide it into 12 equal portions directly from the bowl.
Turn the portioned dough pieces out onto the kitchen counter, spacing them loosely so you can work each one.
Cup each portion under your palm and roll it in tight circles on the counter until it forms a smooth, round ball.
Place the balls on the lined baking tray, spacing them well apart to allow for spreading.
Press the top of each ball gently with the flat of your fingers to flatten it into a disc about 1 cm thick.
Slide the baking tray into the oven.
Bake the cookies until the edges are just set and very lightly golden — the centres will look slightly underdone, which is correct.
Using oven gloves, carefully remove the tray from the oven.
Leave the cookies on the tray for 5 minutes so they firm up enough to move without breaking.
Slide a palette knife under each cookie, transfer them to the wire rack and leave for about 20 minutes to cool completely.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Preheat the oven to 180 °C.⏱ 10 min |
| 2 | — | | Line the baking tray with baking paper.⏱ 20s |
| 3 | 115 g | | Put the butter into the large mixing bowl.⏱ 5sResultUnsalted butter |
| 4 | 150 g | | Add the sugar to the bowl with the butter.⏱ 5sResultUnsalted butter and white sugar |
| 5 | — | | Beat the butter and sugar together until the mixture is pale, light and fluffy.⏱ 3 minResultPale creamed butter and sugar |
| 6 | 1 piece | | Crack the egg into the bowl, discarding the shell.⏱ 10sResultPale creamed butter and sugar and egg |
| 7 | 1 tsp | | Add the vanilla extract to the bowl.⏱ 5sResultEgg mixture |
| 8 | — | | Beat the egg and vanilla into the creamed mixture until fully combined and smooth.⏱ 30sResultVanilla egg cream |
| 9 | 240 g | | Measure the flour into the medium bowl.⏱ 5sResultPlain flour |
| 10 | 1 tsp | | Add the baking powder to the flour.⏱ 5sResultPlain flour and baking powder |
| 11 | 1 pinch | | Add the salt to the flour mixture.⏱ 5sResultPlain flour and baking powder and salt |
| 12 | — | | Whisk the flour, baking powder and salt together until evenly combined.⏱ 20sResultDry cookie mixture |
| 13 | Dry cookie mixturestep 12 | | Tip the dry cookie mixture into the bowl of vanilla egg cream.⏱ 10sResultVanilla egg cream and dry cookie mixture |
| 14 | — | | Stir everything together with a wooden spoon until a soft, uniform dough forms — stop as soon as no streaks of flour remain.⏱ 45sResultSugar cookie dough |
| 15 | — | | Wrap the bowl tightly with cling film.⏱ 10s |
| 16 | — | | Place the covered bowl in the refrigerator.⏱ 10sResultSugar cookie dough |
| 17 | — | | Leave the dough to chill for 30 minutes so it firms up and is easier to handle.⏱ 30 minResultChilled sugar cookie dough |
| 18 | — | | Remove the bowl from the refrigerator once the dough has chilled and firmed.⏱ 10sResultChilled sugar cookie dough |
| 19 | — | | Scoop the dough and divide it into 12 equal portions directly from the bowl.⏱ 1 minResultPortioned cookie dough |
| 20 | Portioned cookie doughstep 19 | | Turn the portioned dough pieces out onto the kitchen counter, spacing them loosely so you can work each one.⏱ 20sResultPortioned cookie dough |
| 21 | — | | Cup each portion under your palm and roll it in tight circles on the counter until it forms a smooth, round ball.⏱ 2 minResultShaped cookie balls |
| 22 | Shaped cookie ballsstep 21 | | Place the balls on the lined baking tray, spacing them well apart to allow for spreading.⏱ 30sResultShaped cookie balls |
| 23 | — | | Press the top of each ball gently with the flat of your fingers to flatten it into a disc about 1 cm thick.⏱ 30sResultFlattened cookie rounds |
| 24 | — | | Slide the baking tray into the oven.⏱ 10sResultFlattened cookie rounds |
| 25 | — | | Bake the cookies until the edges are just set and very lightly golden — the centres will look slightly underdone, which is correct.⏱ 11 minResultBaked sugar cookies |
| 26 | — | | Using oven gloves, carefully remove the tray from the oven.⏱ 10sResultBaked sugar cookies |
| 27 | — | | Leave the cookies on the tray for 5 minutes so they firm up enough to move without breaking.⏱ 5 minResultCooled sugar cookies |
| 28 | Cooled sugar cookiesstep 27 | | Slide a palette knife under each cookie, transfer them to the wire rack and leave for about 20 minutes to cool completely.⏱ 20 minResultCooled sugar cookies |
| Total Time | 1 hr 22 min | ||
A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.
- Arrange the cooled cookies on a serving plate and bring them to the table.
| Nutrient | Per serving |
|---|---|
| 590kcal | |
| 8g | |
| 25g | |
| 15g | |
| 84g | |
| 38g | |
| 2g | |
| 189mg |
Sugar Cookies
Classic sugar cookies made with vanilla extract and butter, with crisp edges and soft centres. Serves 4.
What you’ll doYou will cream butter and sugar until pale and fluffy, then beat in egg and vanilla. Whisk flour, baking powder and salt together in a separate bowl, fold the dry mixture into the wet ingredients, and chill the dough for 30 minutes. Portion the dough into 12 balls, flatten each one slightly, and bake until the edges are set and lightly golden while the centres remain slightly soft. Cool on the tray for 5 minutes before transferring to a wire rack.
Ingredients
- Unsalted butter115 g
- White sugar150 g
- Egg1 piece
- Vanilla extract1 tsp
- Plain flour240 g
- Baking powder1 tsp
- Salt1 pinch