Delicious, firm but soft shape holding sugar cookies that are perfect to decorate with royal icing or fondant? Yes please!
This is Monica's signature recipe and the one she has used for over 10 years in the Moreish Sugar Studio for her clients and workshops.
Ingredients
2 and 1/4 cups (281g) Plain flour (and a couple of spoons for rolling out the dough)
1/4 teaspoon salt
3/4 cup (170g) salted or unsalted butter depending on your taste, we like it salted for the balance of sweetness
3/4 cup (150g) Castor Sugar
1 large egg at room temperature
Flavouring of your choice - we highly recommend the More Max Flavour range, especially the Toffee Brulee, Maple Fudge or Caramel Slice!
More Method
- Mix together the flour and salt together and set aside.
- In your mixer bowl using the paddle attachment, paddle the butter and sugar together on a medium speed until completely smooth and creamy.
- Add the egg, and flavour of your choice (even some vanilla will do) and paddle on a medium until mixed through. Remember to always scrape down the sides of your bowl as needed.
- Add in the dry ingredients to the wet ingredients and mix on low until just combined. Dough will be a bit soft. If the dough seems too soft and sticky for rolling, add a little more flour but don't over due as it as it will lead to a tough cookie.
- Place cookie dough between 2 More Cookie Liners to roll out your dough, or 2 Savvy Cover ups to approx 5mm thick - up to 1 cm thick depending on your preferred cookie density.
- Use the cookie cutters of your choice or check out our range of Custom Cookie Cutters we have in stock.
- Remove the excess cookie dough from the shapes and place the cookies into the fridge to firm up for 10 to 15 minutes.
- Transfer the chilled and firm cookies to either the More Cookie Liners or Savvy Bakers Sheets onto our fav cookie trays, Mondo Cookie Trays allowing approx 2 cm between each cookie for approx 9 to 12 minutes at 175 degrees depending on thickness you went with above
- When the edge just start to gain some colour, remove from the oven and leave to cool a couple minutes before transferring them to a cake cooling rack.
- Store in an airtight container on the bench top for up to 2 weeks, in the fridge for a month or in the freezer for 3 month.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
- Decorate your sugar cookies how ever you like with royal icing or fondant or just enjoy plain.
- This is an awesome recipe for Cookie Cake Tarts too.
