A super simple recipe for Thermomix Sugar Cookies made with five ingredients. Enjoy them plain and simple, or go wild and decorate them with pretty coloured icing and sprinkles.
We love a good cookie recipe here, and the no-frills Sugar Cookie is no exception. This recipe is effortless, and we have taste-tested it many times to achieve perfect results.
Our Chocolate Chip Cookies are one of the blog's most popular recipes, but sometimes plain and simple is just what we need.
Jump to:
Why We Love This Recipe
- Super easy and made with only five ingredients.
- The option to decorate or leave them plain and simple.
- You can cut out the sugar cookies into any shape and size.
Ingredient Notes
Note: The full quantities are shown in the recipe card below.
Unsalted butter - softened at room temperature. Unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different brands of butter can vary a lot.
Caster sugar - you can make caster sugar in the Thermomix if you run out.
Vanilla extract - use vanilla extract or pure vanilla bean paste. Avoid using vanilla essence, as it's less intense.
1 egg - use a large egg at room temperature if possible.
Plain flour - is also known as all-purpose flour.
Step by Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
1. Cream the butter and sugar together.
2. Add the egg and mix until incorporated. The egg may cause the mixture to split, but that's okay.
3. Add the flour and mix for a few seconds then knead until a dough forms.
4. Tip the dough out onto a lightly floured surface.
5. Form a ball. Be careful not to overwork the dough.
6. Cut the dough into two then wrap in plastic wrap and place in the fridge for 20-30 minutes.
7. Remove the dough from the fridge and roll it out to a thickness of 3-4mm. Cut into rounds using a 6cm cutter. You could also use other shapes.
8. Place onto a large baking tray lined with greaseproof paper and bake in the oven for 8-10 minutes. The cookies will be soft when straight out of the oven but will harden once cooled.
Serving Suggestions
We love our sugar cookies decorated with our Thermomix Royal Icing and a few sprinkles.
FAQs & Expert Tips
Yes, but only for 20-30 minutes. Chilling ensures the dough is easy to roll out and cut into shapes without sticking. It also helps prevent spreading during baking.
Yes, sugar cookie dough can be made up to three days ahead. Wrap it in cling film and store it in the refrigerator. When you're ready to use it, let it sit on the bench top to thaw out a little until it's easy to roll.
Ideally, the dough should be rolled to about 3-4mm thick. If the dough is too thin, the cookies will be hard and crunchy.
The cookies will keep in an airtight container and are best consumed within three days.
You Might Also Love
📖 Recipe
Thermomix Sugar Cookies
The best sugar cookie recipe for the Thermomix! Enjoy them plain and simple, or decorate them to your heart's content.
Ingredients
- 150g unsalted butter, softened
- 180g caster sugar
- 1 teaspoon vanilla extract
- 1 egg
- 300g plain flour
- pinch of salt
Instructions
- Add the butter, sugar and vanilla extract to the Thermomix bowl and beat for 20 sec/speed 3. Scrape down the bowl, then repeat for 20 sec/speed 3.
- Add the egg and mix for 10 sec/speed 3. Scrape down the Thermomix bowl with a spatula and mix again for 10 sec/speed 3. (the mixture may split, but that's okay).
- Add the flour and salt and mix for 10 sec/speed 4. Scrape down the Thermomix bowl with a spatula and then knead for 1 minute (dough setting).
- Tip the dough onto a lightly floured board and knead it into a ball shape (be careful not to over-knead). Divide the dough into two portions, cover each with cling film, and then chill in the fridge for 20-30 minutes.
- Preheat the oven to 180ºC (160ºC fan). Line 2 baking trays with baking paper.
- Remove the dough from the fridge. Roll one out to 3-4mm thick. Using a 6cm round cookie cutter, cut rounds from the dough, re-rolling any scraps. Place 3-4cm apart on the trays. Bake in the oven for 8-10 minutes. The edges should be slightly hard but soft in the middle.
- Allow to cool on the trays for 10 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough portion.
Notes
Storage
The cookies will keep for up to three days stored in an airtight container.
To Make Ahead
Wrap the dough in cling film and store it in the refrigerator. When you're ready to use it, let it sit on the bench top to thaw out a little until it's easy to roll.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 98Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 8mgCarbohydrates: 14gFiber: 0gSugar: 6gProtein: 1g
Leave a Comment