Recipe details
Ingredients
- 75g softened butter
- 40g caster sugar + 2 tbsp
- 80g plain flour
- 1 tsp vanilla extract
- Sprinkles
Instructions
- Pre heat your oven to 160ºc and line a tray with baking paper.
- Whisk the butter and sugar until well combined (1-2 minutes). Add the vanilla, then fold in the flour. Mix well until all of the ingredients are completely combined and no flour remains.
- Roll into one inch balls (I prefer to weigh the dough and divide by 10 for accuracy. This gave me 10 x 18g balls) Roll each cookie ball in the remaining sugar and place on the baking tray 2 inches apart (you may need two trays or bake in two batches)
- Flatten with the bottom of a cup or glass to about 0.5cm thick. Top each cookie with sprinkles and bake for 12 minutes.
- Allow to cool slightly and they are good to go!
Why you need to make Sugar Cookies from scratch!
Making sugar cookies from scratch means the freshest, tastiest cookies that it's hard to achieve with shop bought alternatives. These cookies are a really rewarding baking experience, helped by the fact you only need five simple ingredients to make them. Another perk of making your own sugar cookies is going large on the vanilla - you’re in control! And last but by no means least, you can have these on the table in less than 30 minutes, which is probably quicker than going to the shops!
How to store homemade Sugar Cookies
Homemade Sugar Cookies can be stored at room temperature in an airtight container or cookie jar for about 3 to 5 days. Air and moisture can make the cookies become stale quicker, so be sure to make sure they are kept in an airtight container. You can extend the freshness by storing them in the same way in the fridge for 1-2 weeks, or longer still by freezing. If you decide to freeze, lay the cookies in single layer on a baking sheet and freeze until solid. Once frozen, transfer the cookies to a freezer-safe containers or a freezer bag, separating layers with greaseproof paper to prevent sticking. Frozen Sugar Cookies can last for up to 2 to 3 months in the freezer. Simply thaw the cookies at room temperature for a few hours or overnight when you need them.
