My Favourite SUGAR COOKIE Recipe of All Time!

This week on the MyCupcakeAddiction YouTube channel I’m posting my first ever COOKIE video! It seems odd that I’ve done cupcakes, cake pops and cakes and never tackled their delicious cousin, the cookie!

crown cookies

Well, things are about to change and while I don’t see myself doing a lot of cookie videos, there are a couple coming up in the next few weeks including Fridays Princess Crown cookie video and a Special Announcement cookie video due out later next week.

I tried and tested a TON of cookie recipes and found a lot of them were either too soft, spread out of shape when baked or shrunk down in size – non of those things are ideal for decorated cookies so I set about experimenting till I found the perfect recipe to share with you.

wm - sugar cookie recipe thumbnail

The thing I love about this recipe is that its NEVER failed me, not even once and it’s really easy to change the flavour by simply eliminating the vanilla extract and replacing it with your preferred flavour. Lemon juice and zest? Strawberry flavouring? Whatever you desire…

Just try to keep the consistencies the same so replace the vanilla spoon for spoon with whatever your alternate flavouring is. Don’t worry about zests – you can add these in over and above the recipe with no problems at all, its just the liquids you want to keep your eye on.

So, without further ado, here is your new favourite sugar cookie recipe! (I hope)

Recipe:

  • 400g / 14oz all purpose (plain) flour, weighed then sifted – plus extra for rolling the cookies out
  • 1 large egg
  • 1/4 teaspoon baking soda (I mention baking powder in the video – it is baking SODA you need)
  • 1/4 teaspoon salt
  • 220g / 8oz unsalted butter (you can also use salted butter and eliminate the 1/4 tsp salt)
  • 170g / 6oz sugar (caster or superfine)
  • 1 teaspoon vanilla extract

Method:

  1. Preheat your oven to 175 degrees celcius or 350 degrees faranheit
  2. In a large bowl mix baking soda and flour
  3. Using an electric mixer, beat the butter and sugar till light and fluffy
  4. Add the egg and beat well
  5. With the mixer on low, add one third of your flour and mix to combine. Add the second third of your flour and continue mixing on low speed.
  6. Remove the mixer and add your final third of flour and your vanilla, stirring it into the mixture by hand using a spatula or wooden spoon
  7. Tip the mix out onto your bench and knead with your hands (approx 3-5 minutes) until the dough is no longer crumbly and you are able to form a tight ball.
  8. Cover in plastic wrap and chill in the fridge for a minimum of 1 hour prior to use. 3 hours is better and you can leave it in the fridge for up to 3 days. You can also freeze this dough wrapped for up to a month.
  9. Once chilled, remove your dough from the fridge and break off a section to work with (I usually work with about a third at a time)
  10. Give it a quick knead and sprinkle down a generous amount of flour on your work surface and also on top of the dough
  11. Using a rolling pin, roll the dough out to about 2-3mm thickness
  12. Cut your shapes using your desired cookie cutter and place onto a cookie tray lined with baking or greaseproof paper
  13. Place in your preheated oven for 7-10 minutes – your cookies are done when they just slightly start to turn golden brown around the edges. Watch your cookies – there is about 1 minutes difference between golden brown and burnt so try to stay close while they’re cooking
  14. Immediately place your cookies onto a cooling rack and once they are completely cool , decorate as desired.

Baked cookies can be stored in an airtight container for up to 1 week.

IMG_5798

Click HERE to see the video for decorating these super cute princess crown sugar cookies

Cookie making tips:

Your dough should ALWAYS be cold and only rolled out once between chilling. Chill it, roll it, cut it. Take and scraps and chill them again before re-rolling a re-cutting. Warm dough it sticky and almost impossible to work with.

These cookies cook really fast – cooking times may vary depending on how thick you’ve rolled your dough so use them as a guide and stick close to the oven, checking every minute or so after the first 5-6 minutes.

I hope you enjoy this cookie recipe as much as I do!

xx Elise

Elise Strachan - My Cupcake Addiction

 

Comments

  1. Yum!! Look forward to trying this recipe out, thanks Elise🙂
    Can’t wait to see your special announcement cookie video too.. Have a feeling I know what it may be, we’ll see if I’m right.

  2. Hello Elise, just reviewing your recipe for the cookies. I was watching your video for the beautiful princess castle at lunchtime today. My work colleagues have said if I can make one of these successfully, they will order one for their daughters. I am looking forward to making my first cake. I am just waiting for my mould to arrive. I hope I can use it as well as you do. I was watching your link for coating the mould in chocolate. A little worried, but I will try. I really enjoy your videos ….. I wish I could spend a day with you in the kitchen. It would be absolutely brilliant. You are so talented. Thanks for sharing your knowledge. Take care.

  3. OOOH!!! Cookies!!! I love cookies!!! I MUST try these out soon!!! I hope you’ll do choco-chip next… And maybe pies… And frozen desserts (not the movie, the adjective) anyways, whatever’s next… YAY!!!

  4. Piya Garg says:

    I will definitely try this recipe! All your recipes are so great and they work so well! By the way, when are you posting the winners for the February wrap?

  5. Tiffany Bowers says:

    Lol. I made rainbow cookies one other time and just kept re-rolling and re-rolling. By the end they were quite difficult to handle. I know it may seem like common sense to roll once then refrigerate before rolling again but that’s not what I did… Plus it takes too long.😛

  6. Emily J. says:

    Hello Elise! I am going to be making a cake using chocolate (candy melts, melted chocolate) decorations on the 16th. It’s my first time working with melted chocolate (besides for cake pops), so I”m a little nervous! =) When will you be posting your chocolate basic tutorials? Thank you! This recipe look delicious, I look forward to trying it!

  7. Daija Allen says:

    Hey Elise I love your channel. I would like any if the prizes but because I have to choose I’ll say the Clay Tool Set Please. 😁 You inspired me so much

  8. Hi Ellise! Those biscuits look yummy I’ll definitely try to make them. Thank you for sharing! Xo

  9. I have tried a lot of sugar cookies recipes…i really hope this will come out nicely like yours..Ms Elise,just curious whether i can use pink marshmallows in making marshmallow fondant. I watch your video many times, I hope it will turn out nicely..cross finger! Hehheehhe😀

  10. Kelsey J says:

    How many cookies does this recipe make?

  11. How many cookies will this dough make using the crown cutter?

  12. Love this but can I just say unless I’m going blind, you don’t say when to add the salt? I realised I didn’t add salt till after I’d kneaded it so I had to add to finished mixture and knead further?

  13. Reblogged this on ~ Tay's Cakes ~.

  14. Jessell Colon says:

    Hy im trying to find the link to see how you decorated the cookies.the only link here is to see how you make them.thanks!🙂

  15. Belinda says:

    Hi Elise.
    Love your channel. So glad I stumbled across it. I made your cookies today. OMG perfect recipe and they taste delicious. I accidently ate 2 prior to icing. I’ve iced them using fondant but would like to have a go at royal icing, any chance you have a recipe or video?
    Can’t wait to attempt your frozen cake pops. And I love the video on your push cakes. You make life easier. Thank you.

  16. I tried to double the recipe and it was too crumbly and suggestions and I was careful with the measurement I don’t know what I could have gotten mixed up on.

  17. This is the best one I’ve tried. It’s taste great and doesn’t scretch much at all. Love the chocolate one too. Thank you.

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