When it comes to a cookie decorator, you want a good cookie dough recipe. This recipe (along with others in our recipe section) will give you sturdy, yet tasty results.
- 1 3/4 cup all purpose (plain) flour (sifted) plus extra for rolling the cookies out
- 1 large egg
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 Cup (8 oz) unsalted butter (you can also use salted butter and eliminate the 1/4 tsp salt)
- 3/4 Cup sugar (superfine sugar if you can find it in your local grocery store)
- 1 teaspoon vanilla extract (I also add 1/2 teaspoon almond extract)
- Preheat your oven to 350 degrees F
- In a large bowl mix baking soda and flour
- Using an electric mixer, beat the butter and sugar till light and fluffy
- Add the egg and beat well
- With the mixer on low, add one third of your flour and mix to combine. Add the second third of your flour and continue mixing on low speed.
- Remove the mixer and add your final third of flour and your vanilla, stirring it into the mixture by hand using a spatula or wooden spoon
- Place dough on counter or cutting board and knead with your hands (approx 3-5 minutes) until the dough is no longer crumbly and you are able to form a tight ball.
- Cover in plastic wrap and chill in the fridge for a minimum of 1 hour prior to use. 3 hours is better and you can leave it in the fridge for up to 3 days. You can also freeze this dough wrapped for up to a month.
- Once chilled, remove your dough from the fridge and break off a section to work with (I usually work with about a third at a time)
- Give it a quick knead and sprinkle down a generous amount of flour on your work surface and also on top of the dough
- Using a rolling pin, roll the dough out to about 2-3mm thickness
- Cut your shapes using your desired cookie cutter and place onto a cookie tray lined with baking or greaseproof paper.
- Place in your preheated oven for 7-10 minutes – your cookies are done when they just slightly start to turn golden brown around the edges. Watch your cookies – there is about 1 minutes difference between golden brown and burnt so try to stay close while they’re cooking
- Immediately place your cookies onto a cooling rack and once they are completely cool , decorate as desired.
Baked cookies can be stored in an airtight container for up to 1 week.
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