Sugar cookies
Decorate our buttery, melt-in-the-mouth sugar cookies with piped icing and sprinkles for a thoughtful edible gift.
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Prep:20 mins
Cook:10 mins
plus chilling and cooling - Easy
Nutrition per serving
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kcal 130
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fat 5g
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saturates 3g
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carbs 17g
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sugars 0g
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fibre 1g
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protein 2g
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salt 0.03g
Ingredients
- ½ cup granulated sugar
- 1 stick unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- ¼ cup corn starch
- 2½ cups all-purpose flour
- icing , to decorate
Method
Beat the butter and sugar with a hand mixer for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the corn starch and flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment paper and roll out to ¼ inch thickness using a rolling pin. Chill for 30 mins.
Heat the oven to 400F/gas 6. Peel the top layer of baking parchment paper off the dough and stamp out circles using a 2¼ or 2½ inch round cutter (or the shape of your choice). Re-roll any offcuts and continue stamping out rounds until all the dough is used. Transfer the cookies to a second large baking sheet lined with baking parchment paper, spacing them 1 inch apart (you may need two sheets).
Bake for 7-10 mins, then leave to cool on the sheet for 15 mins before transferring to a wire rack to cool completely. Decorate with icing. Will keep in an airtight container for one week.
