Sugar cookies
It is the perfect time to make cookie dough, roll, cut it, and place the unbaked cookies in the freezer. It is very handy to have this work done and you can then bake the cookies on a day closer to Christmas without any fuss.
SERVES
30
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
10
MINUTES
Ingredients
180g cold butter, cubed
180g white sugar
1 tsp baking powder, sieved
480g plain flour, sieved
1 tsp vanilla
2 eggs, lightly beaten
Method
Beat the butter and sugar until soft and creamy.
Sieve the flour and baking powder together and set aside.
Lightly whisk the vanilla into the egg.
Add the eggs to the butter mixture a third at a time, adding a spoon of the flour between each third.
Beat in the flour until just combined.
Scoop the dough onto some baking parchment and fold the paper over to cover the dough.
Place this in the fridge for about two hours to firm up. Or you can place it into a freezer bag or freezer-proof container and freeze it at this stage.
If you plan to bake the cookies at this stage, line two large flat baking trays with parchment and preheat your oven to 190°C / gas 5 or omit this step if you prefer to freeze your cookies for now.
Roll the dough on a lightly floured surface. Flour the rolling pin as well and gently tease out the dough until it is about half a centimetre in thickness.
Cut out your cookies and place them on the pre-prepared baking trays or place them into a flat oven-proof container with parchment between each layer.
If baking now, bake them for about 10 minutes.
Once cool enough to handle gently transfer the cookies onto a wire rack.
