Sugar Cookies
You can’t go wrong with this simple sugar cookie recipe, it makes chewy and delicious cookies every time.
Cooking time14 minutes
Prep time30 minutes
Servings20 portions

Ingredients
- 225g Stork
- 200g sugar
- 1 legg
- 2 teaspoons vanilla extract
- 325g plain / all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 200g icing / powdered sugar
- Sprinkles
Energy (kcal) | 0 kcal |
Energy (kJ) | 0 kJ |
Protein (g) | 0.0 g |
Carbohydrate incl. fibre (g) | 0.0 g |
Carbohydrate excl. fibre (g) | 0.0 g |
Sugar (g) | 0.0 g |
Fibre (g) | 0.0 g |
Fat (g) | 0.0 g |
Saturated fat (g) | 0.0 g |
Unsaturated fat (g) | 0.0 g |
Monounsaturated fat (g) | 0.0 g |
Polyunsaturated fat (g) | 0.0 g |
Trans fat (g) | 0.0 g |
Cholesterol (mg) | 0 mg |
Sodium (mg) | 0 mg |
Salt (g) | 0.00 g |
Vitamin A (IU) | 0 IU |
Vitamin C (mg) | 0.0 mg |
Calcium (mg) | 0 mg |
Iron (mg) | 0.00 mg |
Potassium (mg) | 0 mg |
Instructions
- 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.
- Spread the icing on cookies and add sprinkles.
- 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.
- Spread the icing on cookies and add sprinkles.