I’m starting to like cooking but baking will also be the first thing! Yum! So I went on a search of finding a simple sugar cookie recipe online and there are so many out there. I wanted to give these to my friends just because. I finally found one here and decided to go with it! I tweaked it just a little, adding a few tips of my own but you’d find prettier pictures from the original recipe. Just a little note before you start: you need time to chill the dough here and there – definitely bake a day ahead. I got more than 40 because my cookies weren’t too thick and my cookie cutter was small.
- 1 stick unsalted butter (softened)
- 1/2 cup granulated sugar
- 1 egg (strain this to get rid of any egg-y smell)
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp baking powder
- 2.5 cups all-purpose flour
- gel food colouring (definitely need gel colouring to get the intensity you want and these won’t affect the taste of the cookies)
- cookie cutters
While I don’t like too many steps, this one definitely had quite a few but they looked too pretty to resist.
- Beat together butter and sugar until light and fluffy.
- Mix in egg, vanilla extract, salt and baking powder slowly.
- Slowly mix in the flour as it gets incorporated well and good. Make sure that it is not too buttery as it will be difficult to roll it out and cut out shapes. Add more flour if you need.
- I used 2 gel colourings and you can use 1 or more. Divide your dough accordingly – I had 3 portions. Add your desired colourings and mix well to your preferred intensity.
- Roll out small balls and create alternate coloured balls of dough. Knead them together until you see a nice swirl/marble effect. I did plain + red, plain + purple, red + purple. Be gentle but not too gentle. You will get 3 big dough balls now.
- Shape them into discs and wrap them in plastic. Chill for 60 mins.
- Preheat your oven to 180-degree celsius.
- Take each dough disc one at a time when you are ready to roll. Leave it out for a few minutes if they are too cold to avoid them breaking.
- Dust your work surface, rolling pin, cookie cutters and the dough discs with flour. Roll it out to your desired thickness and cut out your shapes.
- Line your baking tray with parchment paper and lay out cut cookies.
- Chill these for another 15 mins. Then bake them for 10 mins.
- While you wait etc, keep the dough in the fridge.
- Let them rest for a few mins before transferring to a wire rack to cool completely. They will break otherwise
- Store in airtight containers and enjoy!
Chilling the dough helps it to not rise too much. Her tip of alternating small coloured balls is definitely useful to get the marbled effect. Just mixing two large coloured sections together won’t really deliver the nice swirl. I wanted to do a frosting and create the marbled effect too but this was a bit of a long process after my work too! I skipped it but will definitely do it the next time!
The cookies are a big hit and they are so lovely. Just the right amount of sweet and bite to them. The colours definitely make them feel tastier too!
Have you tried baking sugar cookies?