Happy 1st birthday Bakerholics Anonymous! To celebrate this milestone I thought I would share a recipe that I have only recently discovered but used frequently. These sugar cookies are so versatile – you can cut them into any shape you like, flavour the dough with cocoa or cinnamon, and decorate however you desire.
Ingredients (makes approx. 50 small heart cookies)
1 cup sugar
2 teaspoons vanilla
3 cups plain flour
1 ½ teaspoons baking powder
2 cups icing sugar
1 tablespoon or so of melted butter
1 teaspoon vanilla
Food colouring of your choice (I used Wilton Red food gel)
Cream butter, sugar & vanilla using electric beaters until well combined.
Add the egg and beat until light and fluffy.
Using a wooden spoon or silicone spatula, mix sifted dry ingredients into wet ingredients until a dough forms. Divide into 2 roughly equal pieces, cover with glad wrap (or plastic wrap) and refrigerate for an hour.
Preheat oven to 180°C (160 fan-forced). Roll out dough onto a lightly floured surface using a rolling pin until you reach your desired thickness (I like mine around 6-7mm) and cut out shapes using cookie cutters.
Place onto a baking tray (they don’t have to be spread out much as they don’t really expand) and bake for 5-8 minutes, or until lightly golden.
While the cookies cool, make the icing by combining all ingredients into a bowl. Add more butter if the icing is too thick or more icing sugar if it is too thin.
Once cool, spread the icing on the cookies with a spatula and decorate as desired.