These soft sugar cookies are easy and reliable to make in the Thermomix, and chilling the dough means they hold their shape beautifully in the oven. Cut them into any shape you like for Christmas, Easter or a birthday, then decorate with my Thermomix royal icing or a simple glaze.
For more cut-out cookies, my gingerbread cookies recipe is another festive favourite that's easy to make in the Thermomix.
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Why You'll Love This Recipe
- The sugar cookie dough keeps well in the fridge, already rolled, for up to 2 days, ready whenever you want to bake.
- Just as good for gifting as for everyday baking.
- A fun one to make with kids.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Caster sugar
- Unsalted butter - chilled.
- Egg - use one large egg at room temperature.
- Vanilla extract
- Plain flour
- Baking powder
- Salt
Step-by-Step Directions
- Cream the butter and sugar together in the Thermomix.
- Insert the butterfly whisk and add the egg and vanilla.
- Whisk until combined.
- Remove the butterfly whisk and add the flour, baking powder and salt.
- Mix briefly then knead until just combined.
- Tip the dough out onto a lightly floured surface - it will be crumbly.
- Bring the dough together into a ball then divide by half.
- Roll each half out onto a lightly floured baking paper or silicone mat. Flour the rolling pin so the dough doesn't stick.
- Stack the layers on top of each other, cover with baking paper, and pop on a baking tray and place in the fridge for 1 hour to chill.
- Cut out shapes - whichever size or shape.
- Place on baking tray ready to bake.
- Bake in the oven for 10-12 minutes. Leave the cookies to cool on the tray for 10 minutes as they will still be soft. Transfer to a wire rack to cool completely.
Recipe Tips
- Rolling the dough to 5mm ensures the cookies stay soft once baked.
- The rolled out dough can be kept in the fridge for up to 2 days.
- Flour the baking paper before rolling the dough onto it - this helps prevent sticking.
Storage
Store the baked cookies in an airtight container at room temperature. They will keep for up to 5 days. They also freeze well. Store them in an airtight container in the freezer for up to 2 months.
📖 Recipe
Thermomix Sugar Cookies
A soft, buttery cut-out cookie dough that's simple to make and easy to decorate however you like.
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Servings: 30
Ingredients
- 180 g caster sugar
- 150 g unsalted butter fridge cold and cut into small cubes
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 300 g plain flour
- ½ teaspoon baking powder
- ¼ teaspoon of salt
Instructions
- Place the caster sugar and chilled butter into the Thermomix bowl and mix for 1 min/speed 4 until smooth and creamy. Scrape down the bowl. Note: make sure your butter is chopped into small pieces before you start. If the mixture isn't smooth and creamy after 1 minute, mix for a little longer.
- Insert the butterfly whisk. Add the egg and vanilla. Mix for 20 sec/speed 3, scrape down the bowl, and mix again for 20 sec/speed 3.
- Remove the butterfly whisk and scrape down the sides of the bowl. Add the flour, baking powder and salt, and mix for 10 sec/speed 4. Scrape down the bowl and mix for 40 sec/dough setting. The mixture will look a little crumbly.
- Tip the dough out onto a lightly floured surface and gently bring it together with your hands to form a ball then divide the dough in half.
- Place each portion on a piece of lightly floured baking paper or a silicone mat and roll out to 5mm thick, using a lightly floured rolling pin. If the dough feels sticky, dust with a little extra flour as needed. Stack the rolled portions, still on their paper, on a baking tray, cover the top one with a sheet of baking paper, and chill for at least 1 hour.
- When you're ready to bake, preheat the oven to 180°C/350°F (160°C fan) and line two baking trays with baking paper.
- Cut shapes from both portions using a cookie cutter of your choice, re-rolling scraps as needed, and arrange on the trays, leaving 3-4cm between each one. Put one tray in the fridge to keep chilled. Bake the other tray for 10-12 minutes, until the edges are just set and lightly firm, then repeat with the second tray.
- Leave the cookies on the tray to cool for 10 minutes, then move to a wire rack to cool completely.
Notes
Storage: The cookies will keep for up to 5 days stored in an airtight container at room temperature. They will keep in the freezer for up to 2 months.
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