Arabic
This is an easy vanilla cookie recipe, also known as sugar cookies. They’re simple enough to make with kids and perfect to dress up for the holidays with Christmas cookie cutters and decorations like I did here using gingerbread man cutters. These cookies are soft on the inside and crisp around the edges, and they don’t spread or lose their shape in the oven, so they maintain their shape and decorate beautifully.
Sugar Cookies
This is an easy and quick vanilla-flavored sugar cookie recipe. Soft and perfectly sweet.
Ingredients
For the cookie dough
- 400 g (3 1/3) cups all-purpose flour
- 1 egg at room temperature
- 1/4 tsp baking soda
- 1/4 tsp salt
- 226 g (1 cup) unsalted butter at room temperature
- 150 g (3/4 cup) caster sugar
- 1 tsp vanilla extract
For the royal icing
- 1 1/2 cups Icing sugar sifted
- 1/2 tsp vanilla extract
- 2 - 2 1/2 tbsp water
- 1/4 tsp salt
Instructions
For the cookie dough
- In a large bowl mix the flour and baking soda, and set aside.
- In a bowl of a stand mixer, or with a hand mixer, beat the butter and sugar until light and fluffy.
- Add the egg and vanilla extract and mix to combine.
- With the mixer on low, slowly add the flour and mix just until combined, do not overmix.
- Transfer the cookie dough onto a work surface and knead with your hands lightly until the dough is no longer crumbly and it forms a ball.
- Cover with plastic wrap and chill in the fridge for 1 to 3 hours before baking.
- Once chilled, preheat your oven to 170 degrees Celcius, and prepare your baking tray by putting on it a sheet of baking paper or a silicone mat.
- Put some flour on your work surface and give the dough a quick knead. Roll the dough out to about 1/4" or 0.5cm thick.
- Cut shapes using cookie cutters and place them onto a cookie tray.
- Place in your preheated oven for 7-10 minutes. They are done when they start to turn slightly golden brown around the edges.
- Let them cool completely before decorating them with royal icing.
For the royal icing
- Whisk the icing sugar, vanilla, and 2 tablespoons of water together in a bowl. It should be thick enough to drizzle a ribbon of icing that holds its shape for a few seconds before melting again.
- If it’s too thick, you can add 1/2 tablespoon of water, and if it’s too thin, you can add 1 tablespoon of sifted icing sugar until you reach the right consistency.
Notes
- You can store extra cookie dough in the freezer to whip out a batch at any time, and baked cookies can be stored in an airtight container for up to 1 week.
