Sugar Cookies

1. 1

   Bring your butter to room temperature first (softened but not melted).

2. 2

   Beat sugar and butter until light and fluffy, add eggs one at a time beating well.

3. 3

   Add vanilla essence and mix through.

4. 4

   Add dry ingredients and mix to combine.

5. 5

   Separate into 3 equal parts, wrap in glad wrap (plastic food wrap) and refrigerat for at least 3 hours (best over night), can be left in fridge for up to 3 days, and can be frozen like this for up to a month.

6. 6

   After it has been chilled, pre heat oven to 180c knead to soften slightly and roll out on a floured board.

7. 7

   Cut into desired shapes and bake until just starting to turn colour (for a soft cookie) or until golden (for a crunchy cookie).

8. 8

   These are so easy --

9. 9

   Then ice any which way you want.

10. 10

    Can be stored in an air tight container for up to a week.

11. 11

    You can also add different flavouring instead of the vanilla eg lemon juice and zest, almond extract, cinnamon, etc etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.