It’s just turned fall and the start to my favourite time of the year, you can expect a lot of blog posts these next couple months. Most will be seasonal, with Halloween and bonfire night fast approaching, you can expect lots of recipe idea’s and seasonal posts. I love this time of year, including all the fun things that happen this time of year, so I will have lots of posts up, including baking/recipe posts, fall and winter makeup and hair ideas and DIY and decor posts. Today, I have one last summary post up for you all, a recipe. You can make these any time of the year but I like to make these ones around summer, but you can adjust these to any time of the year. Instead of making flowers and hearts, you could make cats and ghosts for Halloween, fireworks and bonfires for bonfire night or stars, trees and Santas for Christmas, all you need to change is the shapes and the icing colors.
With this recipe I made around 25-30 cookies(depending on how big your cookies are), so you could double this recipe or half it, depending on how many you want to make.
Sugar Cookie Recipe:
- 280g Caster Sugar
- 600g Plain Flour
- 400g Butter
- A pinch of salt
- 1 Teaspoon of vanilla extract
- 2 eggs ( beat the egg whites for one minute, you do not want white peaks, just a foamy appearance)
- 2 teaspoons of cinnamon( if you would like it, you could switch it out with nutmeg or more vanilla, or have nothing extra).
- 400g Icing Sugar
- 3-6 tablespoons of water or milk.
Other things you will need:
- Cookie Cutters
- Baking Tray
- Spatula or Spoon
- Greaseproof paper
- Piping Bags or Zip Lock Bags
- Food Colouring ( I used red and yellow)
- Firstly, you need to weigh all your ingredients and preheat the oven to gas mark 5.
- You then need to cream together the butter and sugar in a large bowl, add the egg yolk and partially beaten egg whites to the mixture, use a spatula to mix together.
- Add the salt, cinnamon and vanilla and continue mixing. Add the flour in 3 parts and mix until well combined. At this point you mix will have turned into a soft dough.
- Wrap in cling film and place in fridge, for 30 minutes or freezer for 10 minutes, as long as the soft dough has become slightly firm, then you’re ready to take it out of the fridge.
- Place on a floured surface and roll out to about a 1 cm in height. Cut out the shapes you would like and place onto a well-greased baking tray.
- Bake in the oven for around 15-20 minutes, until hard on top and lightly brown. Place on a baking rack and leave to cool for 30 minutes.
- To make the icing, simply sift the icing sugar into a bowl and add 1 tablespoon of water at a time until you have a paste, the paste shouldn’t be runny, but it should not be too thick that it doesn’t fall off the spoon if held up. You are looking for icing, that will easily pipe onto a cookie without running off the sides, but not leave a pattern like butter icing would on a cake.
- Use food colouring to make different colors for the different cookies and use a piping bag to pipe the icing onto the cookie. Start off at the sides of the cookie and work your way in.
- Leave the icing on the cookies to harden, in the fridge for around 30-45 minutes before you serve them, this makes them less messy to eat as the icing on top will start to harden.
I would suggest eating within 4 days. Keep them in a cool area in an airtight container. These are great to make at any time of the year, but I love making them around holidays, because they can be themed, for a party or occasion. You could make these with children because they are so easy and quick to make.