The Ultimate Sugar Cookie Recipe
One easy to make sugar cookie recipe, modify it to create dozens of delicious variations
Servings: 12 big cookies
Ingredients
- 1 1/2 cups (180g) flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup 115g butter, softened
- 1/2 cup (100g) caster sugar
- 1 tbsp dahi / yoghurt
- 1 tsp coconut oil
- 1 tsp vanilla extract
Instructions
- In a large bowl, cream your butter and sugar with a whisk until the mixture is pale and fluffy.
- Add in the yoghurt, vanilla extract, and coconut oil.
- Sieve in your dry ingredients and slowly fold them in, using a spatula. The mixture will be like wet sand.
- Shape this into a rectangle and wrap in cling film, chill for 30 minutes until the dough is firm.
- Once your dough has firmed, roll it out to 1/4 inches thickness between 2 sheets of non-stick baking paper. If you don't have baking paper, you can try using flour, but don't use a lot or the consistency will change.
- Shape your cookies: If you are cutting cookie shapes, lightly flour your knife or cookie cutter, and cut out cookie shapes. Remove the outside parts of the cut cookie and carefully pick up the main shape using a spatula or offset knife.
- Transfer the cut cookies to a parchment lined baking sheet and freeze the cut cookies for 30 min, until it is rock hard to the touch. In the meantime, heat your oven to 180C.
- Bake your cookies from frozen for 10-12 minutes, or until the edges of the cookie are just starting to turn slightly golden brown. If you like a crispier cookie, you can add a minute. Let your cookies harden at room temp for at least 30 minutes before decorating with icing
Notes
Storage: These cookies freeze wonderfully. You can chill the dough after it's made, or after you've cut the shapes. We recommend freezing the cut shapes for 30 minutes in the freezer until rock solid, and then transferring them to a zip lock bag. In the freezer, these can last for upto a month. You can bake these from frozen and the taste will be just as good.
