Everyone claims to have “THE BEST SUGAR COOKIE RECIPE EVER” so I won’t do the same. What I will say is, I tried and tested 4-5 recipes a couple of times each and combined them with a lower temperature and slower cooking time to create a recipe that works for my oven and taste buds. I wanted a flavourful dough that I didn’t have to chill before rolling. I also wanted the cookies to be on the softer side rather than crunchy. Anyway, by all accounts, including that of the birthday girl, the cookies were a hit, so feel free to give the below a try if you’re interested in making your own! Would love to know how yours turn out.
Ingredients
4 cups flour, sifted
1/3 cup cornflour + 2 extra tbsps
3/4 tsp salt
250g unsalted butter, room temp
1 cup caster sugar
2 egg
1 tsp vanilla extract
1 tsp almond extract
Method
Step 1. Preheat the oven to 140C and line a baking tray. In a large bowl add the flour, cornflour, and salt and mix well
Step 2. In a separate bowl add the butter, eggs, sugar, extracts and mix well. Add the contents of this bowl to the flour mixture and mix until well combined
Step 3. Allow the dough to rest for at least 10mins. Once the dough has rested, sprinkle your working bench or mat with flour and roll out the dough to your desired thickness. Use a cookie cutter to cut out your cookies. Re-roll scraps to make more cookies
Step 4. Place them on a non-stick baking sheet and bake at 140C for 13 mins
Step 5. Remove from oven and allow to cool completely before decorating
Notes
Fondant - I used white fondtastic which I purchased from Spotlight and coloured myself
Fondant sticks to the cookies by brushing it lightly with water
The brand of food colour I used for the fondant is Colour Mill - Oil based food colouring
I purchased the Happy Birthday cookie cutter from @customcookiecutters
I purchased the rainbow cookie cutter from Etsy
I used a Joseph Joseph adjustable rolling pin to ensure the thickness of the icing and base were consistent
I purchased the silver lustre (glitter) from Woolies - It’s cheap and amazing
I set the fondant by placing iced cookies back in oven with door open for 10mins then allowing to completely cool
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