Improved easy sugar cookie recipeCompared to the basic sugar cookie recipe, this one is trickier to make and bake. This improved sugar Cookie recipe rewards you with a lighter texture and a soft center.It makes about 18 to 24 cookies – depends upon how you thin you roll it out and the size of your cookie cutter. IngredientsUnsalted butter (well softened out of the fridge for two or more hours) - 1 stick, 4 ozCaster sugar - 4 oz plus extra for rolling Salt ¼ teaspoon 1 egg (large) All purpose flour - 8oz Baking powder - ½ teaspoon Vanilla or almond flavoring - 2 teaspoons ToolsElectric mixerSpatula Cling film Two non-stick heavyweight baking sheets Rolling pin Cookie cutter to suit (2 or 3 inch diameter)
The MethodHeat the oven to 400 degrees F , Gas Mk 4 (moderately hot oven)Prepare your baking sheets. Put the butter and sugar in an electric mixer. Beat on a fast setting until light and fluffy. Keep the mixer running fast and add the salt and flavoring then add the egg. Add the flour and the baking powder. Mix it in by hand until the flour is absorbed. This prevents it flying around when you put the bowl back on the mixer. Beat in the mixer at moderate speed to ensure even distribution and a lighter texture. Now we come to the tricky bit - this is what makes it an improved sugar cookie recipe! Dampen a work surface about 18" wide and as deep as your roll of cling film. Cut off a length of the film and place it on the dampened surface. This will hold it firm enough for the next step. Pour 1/2 teaspoon of olive oil on the cling film and, using a piece of paper kitchen towel oil the surface of the cling film lightly. Pull the dough together into a ball, put it on the oiled cling film, and place it into the refrigerator for an hour. This allows the sticky dough to firm up enough to be rolled out. Scatter a handful of caster sugar on the work surface ready for rolling out he dough. Remove 1/3 of the mix at a time from the fridge keeping the rest cold. Roll out the dough to 1/3 inch thickness, cut the individual cookies, place on baking sheets with at least 1 inch separation. You will need to work fast here. when the dough softens it will become too sticky to roll. Return any scraps to the fridge to firm while you deal with the next third of the mix. Prevent the dough sticking to the rolling pin by wiping it with caster sugar. Place in the oven for 10 to 15 minutes or until a delicate golden brown. Leave the cookies to cool on the baking trays for about 10 minutes. Then remove and place on a wire rack to finish cooling.
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