This is the sugar cookie recipe that I use for making my sugar cookies.
Unlike most other recipes I do not add any leavening agent like baking powder of baking soda. I prefer that my cookies do not expand like regular cookies. Read the recipe carefully first, before you decide to start mixing.
Makes about 28 medium cookies or 15 large cookies.
Oven temperature - 180 C or 350 F
Ingredients
Vanilla Sugar Cookies
440 grams (4cups) All-Purpose flour
1/2 tsp salt
225 grams ( 1 cup) unsalted butter (room temperature)
225 grams ( 1 cup) granulated white sugar
2 large eggs
2 tsp Vanilla Extract.
Flavor: If you prefer you can substitute the vanilla with the zest of one lemom or zest of one orange.
Chocolate Sugar Cookies
330 grams (3 cups) All-Purpose flour
100 grams (1 cup minus 2 tbsp) Un-sweetened coco powder
1/2 tsp. salt
225 grams (1 cup) unsalted butter at room temperature
225 grams ( 1 cup +2 tbsp) granulated white sugar
2 large eggs
2 tsp Vanilla Extract
Method
- Make sure the butter and eggs are room temperature.
- Sift together the flour and salt (and coco powder)
- Place butter, sugar and salt in your mixing bowl and mix on medium until light and fluffy. Do not skim on this step or the cookies will be very dense.
- Add eggs one at a time slowly, mixing well until incorporated.
- When both the eggs are added. Continue mixing on medium for about three minutes.
- Now add the Vanilla, then the flour mix.
- Do not over mix once the four is incorporated.
- Gather all in a bowl. Divide into 4 and wrap in cling/plastic wrap for at least 1 hour.
- Roll out and cut into desired shaped.
- Place the cookies in the fridge for 15 minutes before you bake them in a preheated oven at 180C/350F for about 10 to 12 minutes depending on size or until you see the sides are lightly golden.
- Decorate as desired.
Mine have never lasted more than a couple of days!
Until next time. Happy Cookie decorating
Veena
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Veena Azmanov
Veena's Art of Cakes
Unforgettable Cakes for memorable occasions
Website - http://www.veenaartofcakes.com/
Blog - http://veenaartofcakes.blogspot.com/
You tube channel - http://www.youtube.com/user/veenamiranda?feature=mhee
I have a great tasting cookie recipe but it drives me crazy because it spreads too much.
ReplyDeleteI will try this, it looks fairly simple too. You think if I left out the baking powder and soda in my recipe it would work?
Love your blog. Great information. You are turly talented.
Amy
Hi Amy, Thanks for you comment.
ReplyDeleteI suggest you follow the recipe the way it is. Making changes might give you a different outcome.
For example, in my recipe there is no baking powder or baking soda but there is an extra egg that most recipes would ask only one for these quantities.
According to me the eggs works as a great leavening agent and gives a light texture. So choose what ever recipe you want but stick to it.
However, if your like me and love to take the risk, go for it! I love doing weird experiments and sometimes get lucky with wonderful outcomes. All the best.
Hi, Can you show how you made those dog, puppy cookie. Love the finish on your cookies.
ReplyDeletePlease can you make a tutorial on making these. I love your blog.
Natasha from Russia
hi Veena,i tried u r cookie recipe .instead of all purpose flour ,i used wheat flour ,it came out well .thanks for u r recipe ....
ReplyDeleteHi Nandu,
ReplyDeleteThanks for letting me know. I have never tried it with Wheat flour.
Glad to know you enjoyed it..
Thanks for posting your experience here.
Hi Veena,
ReplyDeleteThanks for the recipe,I tried your sugar cookies,they came out really well .
Swarna
Your very welcome, thanks for letting me know. I'm glad you liked them.
DeleteVeena
I baked this yesterday for my 2 year 10 month old- with whole wheat flour- (just atta that you get in India). Really good recipe. thats what she had for breakfast- infact tasted like sweet chapathi.. Thanks for this recipe.. She was munching away- but said that she didnt like that I didnt make the doggie cookie- she was on your site yesterday with me and saw the pictures:) Now I will have to learn to ice as well:)
ReplyDeleteHi veena, how do you get the color on these cookies? do you decorate the cookies using butter cream frosting?
ReplyDeleteHi veena, you have a great blog with so many interesting recipes. I have tried this recipe and it tasted great. But I had a problem, the cookies were quite crisp on the sides but they were a bit soft in the center. I cooled them completely and kept them in an airtight container. But they stayed the same way. I tried to follow each and every step of ur recipe exactly. I don't know what went wrong. My baking time was around 14 minutes at 180 degrees.
ReplyDeleteI will be waiting for ur reply.
Thanks in advance
Simmz
Hi Veena,
ReplyDeleteI'm wondering if you have ever made the dough, rolled it out and then froze the sheets for later use?
I want to make the dough ahead of time, for a gathering of wee ones, and having it done to the point of cutting out would be great.
Do you think it would work?
Robin Christ
Definitely will try these just not too sure how to make icing for them
ReplyDelete