F/v Northwestern Sugar Cookies

Make something good.

1. 01

   Prepare the cookies first:

2. 02

   Cream together the butter, sugar and any flavourings you’re using. Beat until just becoming creamy in texture.

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   Tip: Don’t over mix otherwise you’ll incorporate too much air and the cookies will spread during baking, losing their shape.

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   Beat in the egg until well combined, make sure to scrape down the sides of the bowl.

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   Add the sifted flour and mix on low until a non sticky dough forms.

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   Knead into a ball and divide into 2 or 3 pieces.

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   Roll out each portion between parchment paper to a thickness of about 5mm/1/5 inch (0.2 inch)

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   Refrigerate for a minimum of 30mins.

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   Tip: Recipes commonly just wrap the whole ball of dough in clingwrap and then refrigerate it for an

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    Hour or overnight, but by rolling the dough between parchment, this shortens the chilling time and

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    Then it’s also been rolled out while still soft making it easier and quicker.

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    Once chilled, peel off parchment and place dough on a lightly floured surface.

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    Cut out shapes with cookie cutters or a sharp knife.

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    Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.

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    Tip: It’s very important you chill them again otherwise they’ll spread while baking.

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    Re-roll scraps and follow the above process until all scraps are used up.

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    Preheat oven to 180°C (160°C Fan Assisted) / 350°F / Gas Mark 4.

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    Bake until golden around the edges, about 8-15mins depending on the size of the cookies.

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    Tip: Bake same sized cookies together otherwise mixing smaller with larger cookies could result in some cookies being baked before others are done.

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    Tip: Rotate baking sheets half way through baking if your oven bakes unevenly.

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    Leave to cool on cooling racks.

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    Once completely cooled, decorate as desired.

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    Tip: If wrapped in tinfoil/cling wrap or kept in airtight containers in a cool place, un-decorated cookies can last up to a month.

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    Royal Icing Instructions:

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    Beat egg whites with lemon juice until combined.

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    Tip: It’s important that the bowls/spoons/spatulas and beaters you use are thoroughly cleaned and grease free.

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    Sift the icing sugar to remove lumps and add it to the egg whites.

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    Tip: I’ve listed 2 amounts of icing sugar, the lesser amount is good for a flooding consistency, and the larger amount is for outlining, but you can add even more for a much thicker consistency good for writing. If you add too much icing sugar or would like to make a thinner consistency, add very small amounts of water, a few drops at a time, until you reach the consistency you need.

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    Beat on low until combined and smooth.

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    Use immediately or keep in an airtight container.

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    Tip: Royal Icing starts to harden as soon as it’s in contact with air so make sure to cover containers with plastic wrap while not in use