Sugar Cookies - perfect for decorating

I have tried many variations of sugar cookie recipes and this one is my absolute best. I now only use this recipe for my decorated biscuits unless I need to make an egg free biscuit, if that's the case I use the shortbread recipe on this blog. I have used this recipe on three continents and it works well everywhere so I want to share it with you, my fellow blogger's.  Refer to my tips on baking cookies to create the perfect base to decorate.

Sugar Cookies
1 cup granulated sugar
230g butter (cold or at room temperature- soft will make it easier to mix)
1 extra large egg (average weight of 60g) - Room temperature
1 extra large egg yolk - Room temperature
1 teaspoon vanilla extract (other flavor of choice)
3 cups of plain flour (all-purpose)
pinch of salt
Makes about 25 medium round cookies (3inch/8cm)


Using an electric mixer, beat the sugar and butter on medium speed until light and fluffy. This should take about 3 minutes. Add the vanilla extract and beat briefly, then add the egg and egg yolk and beat for an additional minute. Add the flour and salt and mix on high speed  until the dough holds together. (I add the flour in two batches - just makes it easier to mix). This dough is rather firm, if the dough seems crumbly you can add a table spoon of water. (I have never needed to add additional water, but have burnt out the motor of my mixer making a double batch of this). Form the dough into a flattened ball, wrap in cling film/plastic wrap and refrigerate for about 30 minutes. (alternatively roll out the dough to your desired thickness, cover with cling film and then refrigerate - the dough will also get cold quicker).

Preheat the oven to 180 deg.C (350 deg.F). Roll the cold dough about 1/4inch OR 7mm thick on a lightly floured surface (I halve the dough then I roll onto baking paper and use spacers to get an even thickness). Cut out desired shapes, place on a baking sheet about 1inch/2.5cm apart (I line my baking sheet with baking paper but it is not a necessity, just do not grease the baking tray). Gather up the scraps of dough and press them together  to form a disc, wrap in cling film/plastic wrap and put this back in the fridge until you are ready to use it. Using cold dough helps the cookies to keep their shape during the baking process, after cutting the cookies but before baking you can place the baking tray with the cutout cookies in the fridge for a few minutes.

Bake biscuits for 10 to 20 minutes. I know that this baking time varies a lot but this is due to the size of the biscuits cut. Small biscuits will require a shorter baking time and larger ones a longer time. Basically the biscuits will just begin to brown on the edges when they are ready, the darker they are the crisper they will be. A lighter cookie looks better for decorating. I advise you experiment a bit with baking time and your personal preference.
Once the baking time is up and you take them out the oven you should leave them to cool for about 5 minutes on the baking tray before removing, they will firm up during this time. Using a spatula place them on a wire cooling rack and cool completely before decorating. (You can of course taste them while they are still warm).

Storage
Store baked biscuits in an airtight container, alternatively freeze these, they freeze exceptionally well.
The dough can also be frozen successfully - just wrap it up in plastic wrap and pop it in a freezer bag.

Happy baking - I do hope that you have the same success that I have had with this recipe, and I really hope that I have explained all there is to explain in an understandable manner for you to create the perfect cutout cookie. Your comments and feedback is welcome and appreciated.

Decorating these babies will be next......then the real fun begins!