She loves helping, she rolls the dough skillfully and found out on her own that it’s better to dip the cookie cutter in flour before making shapes. My little munchkin has great tips to give away!!
This recipe is great for cookies coated with icing or decorated with sprinkles. Deliciousness in every single bite! I think that tiny pinch of salt added, changes all the taste and makes it a show-stopper for everyone.
If you use chilled butter your dough should come out firm. If it happens that it’s soft, chill the dough for half an hour before start working with it.
You might like to sprinkle crystal sugar or colored sugar before baking the cookies, to add a sparkle. Easiest cookies recipe ever!
And this is how I make it.
Makes around 30 pieces.
- 200g / (2 sticks) unsalted butter, diced
- 1 ½ cups sugar
- 1 egg, lightly beaten
- 1 ½ tsp vanilla
- 2 ¾ cups all-purpose-flour, sifted twice
- 2 tsp baking powder
- 1 tsp salt
- Pre-heat oven to 180°C / 350°F, and place rack in the center of the oven. Line baking trays with parchment paper.
- Cream butter with sugar until light and fluffy.
- Beat in egg and vanilla.
- Add flour, baking powder and salt. Mix until a dough is formed.
- Divide dough into 2 balls. On a lightly floured surface, roll out each ball to an approximate thickness of 1/4 inch (6 mm). Dip cookie cutter in flour before cutting out shapes and transfer to baking sheets.
- Bake cookies 10 to 12 minutes (depending on size) or until edges are firm and cookies are dry to the touch. Do not let cookies color.
- Cool on sheets 1 minute; transfer to a wire rack to cool completely.
Note: If you’re using large cookie cutters, place the baking sheets with the unbaked cookies inside the refrigerator for about 10 minutes to chill. This will prevent the dough from spreading and loosing shape while cooking.