This time I would like to share with you my basic sugar cookie recipe that I use all the time. Together with the process of making the cookies I want to show you how versatile this recipe can be.

Let’s start with the basic ingredients:

1 cup (2 sticks) of good quality unsalted butter
1 1/2 cup of icing sugar (sifted)
1 large egg
2 1/2 cups of unbleached flour *
1 tsp salt
2 tsp flavouring (vanilla extract or any other)
1 1/2 tsp baking powder **

* The dough may take different amount of flour depending on a brand and a kind. I mix 2 cups in without fail adding extra 1/4 cups at a time. It can be 2 1/2 to 3 cups. Usually the dough needs more of flour labeled “for cakes & pastry” and less “all purpose” flour

** If you need to maintain a shape of cookies during baking DO NOT add ANY baking powder, in another case feel free to put 1-2 tsp of it (decide how much you want your cookies spread – more or less)

Directions

Beat softened butter with icing sugar together for about 1 minute at a medium speed. Add an egg and vanilla extract (or/and any other flavour) and mix well together. Shift the flour into the mix 1 cup at a time so it develops even consistency. Mix in between mixing and scrub the walls of a bowl with a spatula (if you work with a standing mixer). The dough should stick to a paddle completely and be soft to touch but not sticky.

-> For the basic recipe:

Place the dough on a silicon mat or on a lightly floured surface and cover with a plastic wrap. Look at the consistency of your dough first. If it is thick and almost crumbly than do not use ANY flour because it makes the dough tougher, and you might not get good-looking cookies eventually or they will be hard. Look at the following image. This dough doesn’t need additional flour so I used a silicon mat and a wrap to roll it.

But if this happens, try to soften the dough with a bit of extra softened butter.
If you roll the dough of a floured surface you might get different sizes of cookies with a new rolled batch. To prevent it, constantly watch the consistency and maybe roll the last batch in between plastic wrap. I prefer to use plastic wrap as opposed to parchment paper. To me the surface of the cookies look very smooth under the wrap and never stick to it.

Using desired cookie cutters make shapes and place the cookies on parchment paper.

Bake in a preheated oven at 180C (375F) for about 8-9 mins. When you see the bottom of cookies (and sides, but not necessarily) turn golden brown it means they are done.

You can also be creative and make your sugar cookies different colours and with vary flavours.
Today I divided basic dough in two. Baked one half as it is and cut the second half in two again. I mixed one 1/4 with thinly shredded lemon peel and in another 1/4 I added 1 drop ? of teal colour and 1 drop of mint flavour.

After mixing well you proceed with the same directions as in the main recipe. I wanted to get my mint cookies marble looking so I did not do too much of a mixing with colour.

Be creative at decorating as well! I covered my mint cookies with dark chocolate. That’s a good combination. Yum! Chocolate goes well the lemon flavour too, but I thought they’ll look nicer just pressed down with a cookie stamp.

As you can see knowing basics is the only door that opens many other ones!

Stay tuned,
Your Cookie ART