Vanilla Sugar Cookies

I adapted the recipe from CakeJournal. This is indeed a very simple and easy to make recipe. However, the taste is somewhat lacking, quite bland. It’s good to try out this recipe for those who want to do cut-out cookies for the first time, I would say it’s quite no fail. The dough is easy to manage and the cookie keeps its shape and doesn’t break easily.

200g sugar (I used powered sugar)
3 eggs
1 tsp vanilla extract
200g unsalted butter, diced (Slightly softened)
450g plain flour (I sifted the flour)

1. With paddles attachment, mix sugar, eggs and vanilla together
2. Add in flour and and butter and mix till dough form
3. Keep in an airtight container or cling wrap, chilled for at least 2 hours.
4. Roll out dough and cut into desired shapes.
5. Bake at preheat ove of 170 degree for about 15 mins or till sides turn brown.

Vanilla Sugar Cookies

This is taken from Bake at 350. Although in the recipe it doesn’t requires any chilling but I did. The dough is much easier to handle after chilling for about 1/2 hour. Not sure is it because of this, the cookies puff up alittle. The sweetness is just nice with crisp texture, good to go with royal icing.

Oh yes, I almost forgot about it. This is done with my new gadget, the lettering imprint set from Germany. =)

3cup plain flour
2tsp baking powder
1cup sugar
225g butter
1 egg
1/2tsp vanilla extract

Preheat oven to 175 degree.
Line parchment paper on baking sheet.

Combine flour and baking powder, set aside.
Cream butter and sugar together till pale and fluffy. Add eggs and vanilla extract and mix well.
Add in the flour mixture gradually and beat till just combined.

(I chilled for half an hour first)
Roll onto a floured surface and cut into shapes. Bake for 10-12mins.

Sugar Cookies

I started my baking marathon today again! Spend about 5 hours to try out 3 recipes. I brought half the portion of what I have made to church for my friends, else nobody at home will eat them and will end up in the dustbin again.

First, I wanted to use my Pooh cookie cutter that Jo from Imperial Kitchen had helped many of us to make the purchase and imported it from Japan. Thanks Jo again!!! I decided to use this recipe from IK because it doesn’t required any chilling. It was not as easy as I have expected, the dough is still very soft, not easy to manage. To me it taste okay lah, not too bad. Erm, think my friends say its nice lah. Here you go, the recipe

Sugar Cookies
Source: IK

1 cup butter (225gms)
1 tsp. vanilla
1 cup sugar
2 tsp. baking powder
1 large egg
3 cups flour

Preheat oven to 400°F (200°C).

1. In a large bowl, cream butter and sugar with an electric mixer.
2. Beat in egg and vanilla.
3. Mix baking powder and flour, add one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff add water, a teaspoon at a time).
4. Do not chill the dough.
5. Divide dough into 2 balls.
6. On floured surface, roll each ball into a circle approx. 12 inches in diameter and 1/8 inch thick. Dip cutters in flour before each use.

Bake cookies on an un-greased cookie sheet on top rack of the oven for 6-7 minutes, or until cookies are lightly browned.