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Sugar Cookies
Sugar Cookies
You can’t go wrong with this simple sugar cookie recipe, it makes chewy and delicious cookies every time.
You can’t go wrong with this simple sugar cookie recipe, it makes chewy and delicious cookies every time.
Prep time
30 minutes
Cooking time
14 minutes
Servings
20
Difficulty
Easy
Ingredients
Cookies
225g Stork
200g sugar
1 legg
2 teaspoons vanilla extract
325g plain / all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
Decoration (optional)
200g icing / powdered sugar
Sprinkles
Instructions
For the cookies
Preheat oven to 190°C, 375 °F, Gas mark 5 and grease some baking trays.
Beat the Stork with the sugar in a large bowl with electric mixer until light and fluffy, about 3 minutes.
Beat in the egg and vanilla scraping sides occasionally, until blended. Mix in flour, baking powder and salt just until blended. (Do not overmix).
Using lightly floured hands take a walnut size piece of dough and shape into balls. Arrange 3-inches apart on the baking trays. Gently press balls into 2-1/2-inch circles. Pinch bottom to form point of "heart". Gently indent dough in centre on top to shape into "heart".
Bake for 12 to 14 minutes until edges are lightly golden. Cool for 2 minutes on wire rack; remove from sheets and cool completely.
For the decoration (optional)
To decorate, stir 4 teaspoons of water with the icing / powdered sugar until you have a nice thick glace icing. Add food colouring if desired.
Spread the icing on cookies and add sprinkles.
how_make
Preheat oven to 190°C, 375 °F, Gas mark 5 and grease some baking trays.
Beat the Stork with the sugar in a large bowl with electric mixer until light and fluffy, about 3 minutes.
Beat in the egg and vanilla scraping sides occasionally, until blended. Mix in flour, baking powder and salt just until blended. (Do not overmix).
Using lightly floured hands take a walnut size piece of dough and shape into balls. Arrange 3-inches apart on the baking trays. Gently press balls into 2-1/2-inch circles. Pinch bottom to form point of "heart". Gently indent dough in centre on top to shape into "heart".
Bake for 12 to 14 minutes until edges are lightly golden. Cool for 2 minutes on wire rack; remove from sheets and cool completely.
To decorate, stir 4 teaspoons of water with the icing / powdered sugar until you have a nice thick glace icing. Add food colouring if desired.
