Sugar cookies

These cookies have an amazing smell that stays in the house the entire day. When I came in the kitchen the next day it was still there even. Not very good if you’re on a diet so I’m giving most of them away. It’s a nice gift to wrap with a red ribbon and give with the Christmas cards (if you’re bringing them around anyway) or put them in a cute jar and give them to a special person. I made them for my grandparents who were 55 years married. The nice thing about the cookies is they remain almost their exact shape. So if you want to use cookie stamps or if you want them to have dots or stripes, it’s all possible. They are also very suitable for glazing.

IMPORTANT NOTE: If you want to put them in a jar, make sure the shape you use fits. I didn’t check this, so all the cute hearts I made for my grandparents were utterly useless. Oops…

What you need for 40 large cookies or about 3 baking trays:

250 gr. fine sugar (for Dutch people: witte basterdsuiker)
250 gr. Butter on roomtemperature
2 medium eggs
2 teaspoons of vanilla extract
500 gr. flour + a bit extra for rolling out the dough

Cookie cutters
Mixing bowl
Baking paper (preferably 3 sheets)
Rolling pin
Plastic bags or plastic foil (not on picture)

Mix the butter and the sugar in the bowl till it’s an airy mixture. I didn’t know it had to be room temperature and didn’t have time to wait so my mixture wasn’t really enthusiastic about getting airy.

Mix the egg and the vanilla extract through it. Then put the flour in the bowl and mix everything together. Halfway through the flour my mixer was really starting to have some trouble so I gave up and simply did the rest of the kneading by hand. The dough is a tiny bit sticky and soft. This is supposed to be this way.

Divide the dough in 2 halves and put them in plastic bags or plastic foil. Make it flat, that way it’ll get cold sooner in the fridge than when it remains to be a ball. Put it in the fridge for about half an hour.

Take out the baking tray from the oven and put a sheet of baking paper on top. Then heat up the oven till 180 degrees CELCIUS.

Take about a quarter of the dough out of the fridge. That way it’s easier to work with, not such a big quantity, and the rest will stay cold in the fridge. I usually roll the dough on a sheet of baking paper, that way it doesn’t stick to the surface. Roll the dough till it’s about 4 mm. thick, cut out the cookies shapes you want and put them on the baking tray.

If it’s full, put in the oven for 10 – 15 minutes (depends a bit on the size and if you like them chewy or crunchy). Instead of waiting, you can get another sheet of baking paper and start making the next load. If the cookies come out the oven you can touch the paper and lift it carefully off the tray. Then with the help of a magazine you can lift the newly cut out dough to the baking tray and put it in the oven again. Saves you waiting time.

You can take out the cookies when they look golden brown (see picture above).

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