Receta Sugar Cookies - Basic Sugar Cookie Recipe
Soft Sugar Cookies are my go-to Christmas vanilla sugar cookies and they are so easy to make. Christmas is fast approaching and baking is in season. These sugar cookies are my favorite and since, I rolled and chilled them, these can be sliced and then baked leisurely.
I love to cook and bake the easy way though these cookies can be rolled out and cut out into desired shapes; I simply wrapped them in foil and chilled for 2 hours and then sliced them with a knife and placed them on my Silpat baking mat.....so easy!
Ofcourse, if you prefer you can roll them and cut out into heart or star shapes; and can even pipe some sugar frosting on top with your desired colors after baking. I opted for small sprinklers to get a Christmas feel.
These cookies are adapted from my nankhatai /eggless cookies I used butter and added egg and increased the flour.
What I love about these slice and bake cookies are; if you have a batch in your fridge you can slice and bake when you have that cookie craving and yes, you can freeze them too.
Easy Step By Step Method:
I used my food processor for easy blending; you can also do this in a bowl and knead to a dough or your handheld beater.
Dunk in all the ingredients into the food processor and blitz it for 2 minutes.
Put the coarse dough into a plain surface ( I used my baking mat) and knead with your hands till it becomes a soft dough. Simply roll it out into a log and wrap in foil tightly. Chill for atleast 2 hours.
Simply slice them with a knife and place on baking mat or greased baking paper and top with your desired toppings, I sprinkled with coloured sprinklers.
Before baking, remember to preheat oven and bake for 10-12 minutes and then allow them to cool on the baking sheet for 5 minutes before removing them to a cooling rack.
Some more cookies:
- Chocolate Crinkles
- Peanut Butter Cookies
- Chocolate chip Cookie Bars
- Sugar Cookies - Basic Sugar Cookie Recipe
- PREP TIME:
- 5 mins |
- COOK TIME:
- 10 mins |
- AUTHOR::
- NISA HOMEY
- INGREDIENTS
- Butter: 1 stick/1/2 cup
- Sugar: 1/2 cup
- Flour: 1 1/2 cups
- Baking Powder: 1/2 tsp
- Egg: 1/2, lightly beaten
- Vanilla Essence: 1 tsp
METHOD:
Dunk in all the ingredients into the food processor and blitz it for 2 minutes.
Put the coarse dough into a plain surface ( I used my baking mat) and knead with your hands till it becomes a soft dough. Simply roll it out into a log and wrap in foil tightly. Chill for atleast 2 hours
Simply slice them with a knife and place on baking mat or greased baking paper and top with your desired toppings, I sprinkled with coloured sprinklers.
Before baking, remember to preheat oven and bake for 10-12 minutes and then allow them to cool on the baking sheet for 5 minutes before removing them to a cooling rack.
NOTES
You can use almond essence, coconut essence instead of vanilla flavoring. I used salted butter.
These are not very sweet cookies; so frosting them after baking would be perfect. Coloured sugars can be sprinkled instead of sprinklers
Double the recipe and make two dough rolls; you can freeze one and use later.
Sprinkling granulated sugars will also be perfect.
Chilling the dough helps from not spreading; if you are rolling the dough and using a cookie cutter; I would advise to chill for 10 to 15 minutes after you transfer to the baking sheet.
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