Monday, February 4, 2013

Sugar Cookies

When I first heard the term "sugar cookies" I thought they were cookies that, when you bite into them, you can hear the crunch because they were so full of sugar.

But, now that I've baked my very first batch of these bad boys I realise they're just the American's term for what I would call "plain cookies"

Valentines Sugar CookiesValentines Sugar Cookies

These cookies were so easy and so plain (which is sometimes a good thing) that they have now replaced my own plain cookies recipe (from the Edmonds Cookbook).

It's so good to have a reliable go-to plain cookie recipe. It means that next time I need to make decorated cookies there'll be no second thoughts or indecision, just straight to the kitchen to bake cookies!

Valentines Sugar Cookies

Plain Sugar Cookies
Recipe adapted from Bake at 350
Makes approx 50 x 6cm cookies

Ingredients:

3 cups Flour
2 tsp Baking Powder
1 cup sugar
225g Butter, cold & cut into chunks
1 Egg, room temperature
3/4 tsp vanilla essence
1/2 tsp almond essence
  • Preheat oven to 180 degrees C and line two baking trays with baking paper.
  • Sift together the flour and baking powder and set aside.
  • Cream the butter and sugar until light and fluffy.
  • Add the egg and the essences until mix until combined.
  • Gradually add the flour and beat until just combined, don’t forget to scrape the sides of the bowl as you go!
  • Now the mixture should look like a pile of crumbs, scoop out handfuls and knead together in small amounts before kneading the whole lot together.
  • Take half of the mixture and roll it out on a floured surface to your desired thickness, I went for 1/8” using my Wilton rolling pin guides.
  • Using a heart shaped cookie cutter, cut hearts out of rolled cookie dough and transfer them to the baking tray.
  • Once you have a full tray, place the tray in the freezer for 5-10 minutes, this is the trick to making sure your cookies keep their shape.
  • Bake cookies for 10 – 12 minutes, keeping an eye on them around the 10 minute mark so they don’t brown too much.
  • While this batch is baking, repeat the last few steps, roll out the cookie dough, cut out hearts and freeze them. I got three trays of cookies out of this recipe.
  • Once cookies are baked let them sit on the tray for a couple of minutes before transferring to a cooling rack.
  • If you decide to decorate your cookies remember they need to be completely cooled before icing.

Recipe Notes: I used the cute Fondant & Letter Impress Set to stamp the words into the cookies, it’s great because you can cover the cookies in fondant and stamp those too!

Valentines Sugar CookiesValentines Sugar Cookies
Valentines Sugar CookiesValentines Sugar Cookies
Valentines Sugar Cookies

I also blogged about these cookies over at NZGirl, head on over there to check out the awesome site (if you haven't before) It's full of everything a girl could need, advice, hair styles, recipes (like mine), fashion, product reviews, you name it! From now on I'll be doing a bit of blogging over there, but don't worry I'll still be blogging just as much as ever in my home-sweet-home, Lydia Bakes. 

Later this week I'll be showing you how to decorate these cute cookies to look like cute conversation hearts, just in time for Valentines Day! Until then, have a great week!

5 comments :

  1. These look great! Do they spread or do they hold their shape quite well?

    Looking forward to the icing tutorial..... I am keen to get more practice with royal icing and flooding, so these cookies will be perfect!

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    Replies
    1. They keep their shape quite well, but I think that has a lot to do with freezing it for 5 to 10 minutes first, works a charm!

      Oh I can't wait to share the iced cookies! My photos aren't as good as these so it's taking me ages to go through them but hopefully the tutorial will be nice and clear!

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