As the year comes to a close, I tend to get into a slightly reflective mood. I start to note the good things and the not so great things. One of the things that I am truly thankful for is the group of ladies from my church that I meet with fortnightly. It has been lovely getting to know all of them and even though we are not alike, they are such a sincere and genuine bunch, it has been easy to share our burdens and be honest about our shortcomings.
When the school holidays come round, we normally meet up with our kids and we like to plan something fun for everyone. This time, I offered to organise a cookie and ornament decorating party for everyone and it was pretty crazy with 20 kids in the house but it was good fun for all.
Today, I share the sugar cookie recipe that we used. If you want to try baking some holiday cookies, this tried and tested recipe isn't too sweet and very easy to work with.
Sugar Cookie Recipe
- 230 g unsalted butter
- 230 g caster sugar
- 1 egg
- 1 tsp vanilla extract
- 340 g plain flour
- 1/2 tsp fine salt
1. Fit the mixer with the paddle attachment. Cream the butter for 1 minute.
2. Add the caster sugar to the butter and cream for 2 minutes. Stop and scrape the bowl and cream for another minute.
3. Add the egg and vanilla extract.
4. In another bowl, whisk the flour (not sifted) and salt until well combined. Gently add part of the flour to the creamed mixture in the mixer bowl and mix at a low speed. Repeat until all the flour has been mixed in. Mix until just combined. The final dough will be stiff.
5. Divide the dough into two and roll the dough out between two large plastic sheets. Using a rolling pin, roll out the ball of dough into 3-5mm thickness.
6. Slide the dough onto a baking
tray and place in the refrigerator for at least an hour before cutting.
7. When ready to bake, preheat the oven to 175 degree celsius and bake one tray at a time.
8. Bake for 6-12 minutes. Watch the cookies closely to avoid over baking. They are done when the edges are slightly brown. Cool the cookies on a wire rack.
Icing - I had initially planned to make icing from scratch but I was short on time and so I decided to try using the pre-prepared tubes of icing by Wilton. They were really easy to use and
actually very clean too. I thoroughly recommend them when decorating cookies with kids.
Sprinkles - I love the variety at Sun Lik. They had white snowflakes mixed with red and green jimmies as well as red hearts. I found it easier to scoop a little into a cupcake case for each child so they could work on their cookie quietly.
Cookies - These cookies are not crisp but have soft crumbly texture. They can be stored in an airtight container for up to a week.