Basic Vanilla Sugar Cookies

I have been on the look out for those perfect cookies that retain their shape while baking. I have tried many many recipes and while most of them tasted great I wasn’t really happy until I found this one. I have modified this recipe slightly from the original.

These cookies are a treat to make and a joy to eat in whatever size, shape or form. They hold on to the shape really well and you will see them popping up as a base for many more recipes* on my blog.

Ingredients:

  • 2.5 cups all-purpose flour, plus 2-3 tablespoons
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cups sugar
  • 145 grams butter, at room temperature.
  • 1 large egg
  • 2 tsp vanilla extract

I’ve made half the quantity of the original recipe, increased the quantity of vanilla and also used salted butter, as I usually do.

Method:

1. Sieve the dry ingredients together.

2. Cream the butter and sugar till it is pale, soft and fluffy.

3. Tip in the egg and vanilla extract. Beat for 45 seconds to 1 minute till it is well incorporated.

4. Add in the dry ingredients a little at a time and continue to mix gently till you get a well mixed dough. With a spatula, scrape the sides and bottom of the bowl where you will usually find some stray bits that haven’t mixed properly.

5. Depending on what you plan to make, you could either roll the dough into a tube (for slice and bake cookies) and freeze it for later or follow steps 6 and 7 below for cookies to be baked on the day.

6. Divide the dough in to two equal halves. Roll one half into a ball and then flatten into a disc. Use the extra flour and roll out the disc into an even thickness.

7. Chill these discs between 2 sheets of parchment paper, for about 2 hours or even overnight.

8. Once the discs are firm, cut out the shapes you want using a cookie cutter that has been dipped in flour.

9. Bake at Gas 4 (350 F) in an oven that has been preheated for about 10 minutes.

10. The cookies will need about 5-7 minutes in the oven, rotate trays and bake for another 5-7 minutes until the edges are pink/golden.

Notes:

1. Chilling the cookies is an important step in helping them retain their shape. The cookies on the right have been chilled, the ones on the left have not. You can see the difference.

Cookies, made from chilled dough (R), cookies from dough at room temperature (L)

Cookies, made from chilled dough (R), cookies from dough at room temperature (L)

2. Two Peas and their Pod have moved on from this blog. You can see many more fascinating recipes at their new site:  http://www.twopeasandtheirpod.com/

* This Vanilla Sugar cookie dough features as the base for Ice Cream Cup cookies coming up soon.

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About The Weekend Baker

Weekend baker, cook book collector, gatherer of family recipes.
This entry was posted in Baking, Cookies and tagged , , , , , . Bookmark the permalink.

7 Responses to Basic Vanilla Sugar Cookies

  1. Shalzzz says:

    I’m so tempted to buy an Oven now. I had kept it in pending thinking it is of no use right now. Maybe when I have a kid, I can bake cakes and cookies for him/her 😛 But, you tempt me!! To a great extend! 😛

  2. Ananya Kiran says:

    I have never baked cookies, you make it look so easy, I might give it a try !

  3. shilpakgarg says:

    I am tempted to try this recipe. Have bookmarked it and will try it soon. Thanks for sharing 🙂 ♥

  4. Pingback: J is for Jammie Dodgers, with a twist | The Weekend Baker

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