Sugar cookies

Decorate our buttery, melt-in-the-mouth sugar cookies with piped icing and sprinkles for extra special festive biscuits. They make lovely Christmas gifts

Prep:20 mins
Cook:10 mins
plus chilling and cooling
Easy

Nutrition per serving

kcal 130
fat 5g
saturates 3g
carbs 17g
sugars 0g
fibre 1g
protein 2g
salt 0.03g

Ingredients

100g unsalted butter, softened
100g caster sugar
2 large eggs
1tsp vanilla extract
25g cornflour
250g plain flour

Method

Beat the butter and sugar with an electric whisk for 4 mins until light and fluffy. Beat in the eggs, one at a time, then add the vanilla. Whisk in the cornflour and plain flour until the mixture comes together into a dough. Put the dough between two pieces of baking parchment, and roll out to a 6mm thickness using a rolling pin. Chill for 30 mins.
Heat the oven to 200C/180C fan/gas 6. Peel the top layer of parchment off the dough and stamp out circles using a 6cm 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, spacing them 2cm apart (you may need two sheets). Bake for 7-10 mins. Leave to cool on the sheet for 15 mins, then transfer to a wire rack to cool completely. Will keep in an airtight container for one week.

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