Sugar cookies are fairly easy to make – you can’t really go wrong! Plus, they are easy to shape and decorate into pretty much anything you can think of. Usually, you make them with plain flour, but I found I had a hell of a lot of self-raising flour I needed to use up. I also seem to often have a lot of edible glitters around, for these, I used some of Rainbow Dust The Sparkle Range. It’s messy and it’s fabulous. You can use it for so many things, and I just couldn’t resist using a little.
- 100g butter
- 200g sugar
- 1 teaspoon vanilla extract (or another flavor extract)
- 1 large egg
- 225g Self-Rising Flour
- Coarse sugar, to garnish
- Writing Icing, to garnish
- Decorative sprinkles, to garnish
- Edible glitter, to garnish
- Beat the butter, vanilla, and sugar until fluffy.
- Beat in the egg, then sift in the flour, ensuring that it’s mixed well.
- You’re done! For now, chill the dough for at least an hour in the fridge, or half an hour in the freezer.
- Pre-heat the oven to around 180 degrees Celsius and line a tray with baking paper.
- Get out your cookie dough, and shape it into small spheres, about an inch or so in diameter. Or, get out your cookie cutter and make shapes.
- If your dough doesn’t feel ‘doughy’ enough, you can add a little flour at a time, till it has a nice smooth consistency.
- Optional: You can roll the balls in sugar or sprinkle shapes with the coarse sugar at this stage (I like to!)
- Cookie cutters: When using cookie cutters, make sure you have some flour on hand to stop the shapes from sticking to the cutter and your hands.
- Be sure to give them a couple inches breathing room, as they bake they’ll get bigger!
- Bake for about 10 minutes. The edges should be just about a golden brown but not through brown.
- Remove from the oven and allow to cool so they can firm up.
- Once cooled, decorate with icing and go wild on the glitter.