By Lara Hammoudeh, Baker & Chocolatier

These soft and tender cookies are a Christmas favourite and ideally served with tea. When you gather your family and friends, you’ll want to have copies of this recipe on hand because you will be asked for it, for sure!

Baker’s tips

     
1. Ingredients at room temperature will make creaming sugar and butter easier and will make the cookies rise before they spread so the final result will be better

2. Softened butter, not melted butter, will make your cookies denser and chewier

3. Sift flour and make sure not to overload the cup. Always use a knife to get rid of excess flour

4. Parchment paper prevents your cookie from burning or spreading too thin

5. Don’t over bake your cookies – as soon as you see golden edges, your cookies are ready

6. You can store sugar cookies in an airtight container at room temperature for around three days

 

Cakey Rolled Out Cookies

Ingredients

3 ½ cups all-purpose flour

½ tsp salt

1 tsp baking soda

40g vegetable shortening

60g butter at room temperature

1 cup sugar

1 egg

1 tsp vanilla bean paste

½ cup sour cream (preferred) or substitute with yoghurt

For the icing

500 g confectioners sugar

3 egg whites

½ tsp lemon juice

Directions

1. Sift all dry ingredients and set aside

2. Cream sugar, butter and shortening for a few minutes

3. Add the egg and vanilla and mix well

4. Add sour cream and mix well

5. Add the dry ingredients and mix until it comes together without over mixing

6. Place on cling film and flatten into a thick disc. Wrap  and refrigerate for one hour or overnight (you can freeze and use up to one month later)

7. Preheat oven at 160°C

8. Roll out your dough to 1 cm thickness and cut into your desired shape

9. Place on a cookie sheet with 2 cm separating each cookie

10. Bake 10 to 12 minutes

11. Cool cookies completely before decorating

12. For the icing, place the confectioners sugar in an electric mixer, add the egg whites and lemon juice and beat at medium speed until the sugar and eggs are completely mixed and the icing is thick and white

13. Fill a pastry bag fitted with a small plain tip with your icing

14. Place each cookie on a piece of parchment paper and outline each with a thin line of icing around the entire edge of the cookie. Allow the icing to set

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