I do love creating a twist on a simple recipe. A basic sugar cookie is super simple to make, delicious, sweet and chewy and the options of what you can add to it are limited only by your imagination.
The sugar cookie is the go to basic cookie of America. I discovered them when I was fortunate to have the opportunity to live and work in Chicago as an expat and I came across the endearing passion that the Americans have for baking. I came back with a big book of “family” recipes from my co workers and over time they will work their way to this blog. Verena’s lemon bars are a delight and not to be missed.
These sugar cookies are a great staple to have in your repertoire and fantastic with an espresso to cut through the sweetness. For the UK pallet they can seem a bit sweet but the kids love them.
I am always torn between making a sugar cookie and a traditional Scottish shortbread. Which is a recipe for another day
I normally make a large batch and split the dough in two. One half for the kids and one half for the parents. The boys favourite is stuffed to the brim with Smarties or chocolate M & M’s. Whilst for the adults I love freeze dried strawberry or raspberry pieces.
Recipe
Makes: 3 dozen cookies
Oven Temp: Gas 3, 325F, 170C (150C Fan)
Ingredients
225g butter, softened/room temperature
300g caster sugar
1 egg
300g plain flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 325F/170C. Line 3 cookie sheets with parchment paper or a silicon nonstick baking mat.
2. In a mixer with a paddle attachment or with a wooden spoon, cream together butter and caster sugar until pale, light and fluffy, Incorporate the egg and vanilla extract and mix until combined.
3. Mix in the dry ingredients; flour, baking powder and salt until combined. Do not over mix or the cookie will get tough.
4. At this stage add any additional ingredients such as choc chips, smarties or freeze dried fruit and mix until evenly distributed.
5. Scoop cookie dough into balls about the size of a walnut.
6. Place each ball of cookie dough onto the baking sheet lining. Leave an inch or two between each one for spreading and gently flatten slightly.
7. Bake for about 8 – 10 mins until lightly golden brown.
8. Cool on a wire rack then enjoy. These keep well in an airtight tin
Adapted from a recipe by Robyn Stone | Add a Pinch
- 225g butter, softened/room temprature
- 300g caster sugar
- 1 egg
- 300g plain flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Makes: 3 dozen cookies
- Oven Temp: Gas 3, 325F, 170C (150C Fan)
- Preheat oven to 325F/170C. Line 3 cookie sheets with parchment paper or a silicon nonstick baking mat.
- In a mixer with a paddle attachment or with a wooden spoon, cream together butter and caster sugar until pale, light and fluffy, Incorporate the egg and vanilla extract and mix until combined.
- Mix in the dry ingredients; flour, baking powder and salt until combined. Do not over mix or the cookie will get tough.
- At this stage add any additional ingredients such as choc chips, smarties or freeze dried fruit and mix until evenly distributed.
- Scoop cookie dough into balls about the size of a walnut.
- Place each ball of cookie dough onto the baking sheet lining. Leave an inch or two between each one for spreading and gently flatten slightly.
- Bake for about 8 - 10 mins until lightly golden brown.
- Cool on a wire rack then enjoy. These keep well in an airtight tin