Our cut-out sugar cookie recipe is great to use with cookie cutters which come with moulds/embossers. It works well as either plain cookies or topped with icing. You can get a variety of cookie cutters online but I have found if you need something quickly and don’t have time to wait on international delivery the cookie cutter store is based in Australia and has a huge variety of options. These cookies look great in individual bags and I have made them several times for kids Birthdays.
There is no need to chill the dough prior to rolling and you can work with cold butter if using a Thermomix. The cookies are soft and keep their shape when baked so perfect to decorate with fondant or royal icing. I recommend using an adjustable rolling pin to ensure that all the dough is at the same size. Halve to dough so you are not overworking it and rolling it out too many times. I find it best to dip the cookie cutter in flour to ensure the dough does not stick to it before each use. You only need to bake the cookies for 10 minutes at 180°C, they will be a lightly golden and you do not need brown around the edges, I promise they are cooked and will stay soft. Leave them to cool on the hot baking tray for 10 minutes before removing.
ingredients
180g butter
150g castor sugar
1 eggs
2 teaspoons vanilla essence
1tsp baking powder
400g flour
directions
1. Pre-heat oven to 180°C. Beat together butter and sugar. (Thermomix 10 seconds, speed 5)
2. Add egg and vanilla and mix until combined. (Thermomix 5 seconds, speed 5, scape down bowl and repeat)
3. Add flour and baking powder and mix until all combined and mixture has a dough like consistency. (Thermomix 10sec, speed 6 and then knead for 30 seconds).
4. Take half the dough and roll out to required thickness. Cut biscuits in batches trying to maximise the dough and limit the amount of times it needs to be rolled out.
5. Cook for 10 minutes and remove before brown. Allow to cool on the baking tray for 10 minutes before removing.
6. Once completely cooled decorate with your choice if icing. If using a fondant topper – mix 1 teaspoon of rice malt syrup and 2 tsp water to form a glue. Use a food safe cake decorating brush to apply to the cookie before placing fondant on top.
For other biscuit ideas check out our other biscuit recipes.
