These Thermomix sugar cookies are soft, buttery and simple to cut into any shape you like. Bake a batch for Christmas, a birthday or a weekend in the kitchen, then decorate them with my Thermomix royal icing.
There's also no need to wait for the butter to soften. It goes straight from the fridge into the Thermomix bowl, and the machine softens it as it mixes.
Here's a Look at the Ingredients
These photos are intended to give you a helpful visual overview of the recipe. You'll find the full ingredient list, exact quantities and detailed instructions in the printable recipe card at the bottom of this post.
Visual Step-by-Step Guide
- Mix the cold butter and caster sugar together until smooth and creamy. Scrape down the bowl well.
- Insert the butterfly whisk, then add the egg and vanilla. Mix until just combined, scraping down as needed.
- Remove the butterfly whisk and add the flour, baking powder and salt. Mix on speed 4, then switch to the dough setting. The mixture will look a little crumbly, and that's normal.
- Tip the dough onto a lightly floured surface and bring it together with your hands. Divide it in half and roll each portion out to 5mm thick on baking paper. Stack the portions on a tray, cover with baking paper and chill for at least 1 hour.
- Preheat the oven to 180°C (160°C fan). Cut your shapes, arrange them on lined trays and bake for 10 to 12 minutes, until the edges are just set. Keep the second tray in the fridge while the first one bakes.
- Leave the cookies on the tray for 10 minutes before moving to a wire rack to cool completely.
Sugar Cookie Tips
- Keep the butter cold: use it straight from the fridge, unlike most cookie recipes. It keeps the dough firm, so it's easier to roll and cut.
- Don't skip the chilling: an hour in the fridge firms the dough back up after rolling, so the edges stay clean in the oven.
- Watch the edges, not the centre: the cookies are ready when the edges are just set and lightly firm. The centres will look pale and soft, but they firm up as they cool on the tray.
- Make ahead: the rolled dough keeps in the fridge for up to 2 days, so you can cut and bake whenever you're ready.
Decorating your Sugar Cookies
The flat, even surface makes these cookies ideal for decorating. My Thermomix royal icing gives a smooth, set finish that's easy to pipe, whether you're keeping it simple or going all out for the occasion.
⭐️ Did you make these Sugar Cookies? I'd love to hear what you think - please leave a comment and recipe rating below! You can also subscribe to my email list to never miss a new Thermomix recipe.
📖 Recipe
Thermomix Sugar Cookies
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 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: 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 onto a lightly floured surface, bring it together into a ball and divide in half. Roll each portion out to 5mm thick on lightly floured baking paper or a silicone mat. Stack the portions on a baking tray, cover with baking paper and chill for at least 1 hour.
- Preheat the oven to 180°C/350°F (160°C fan) and line two baking trays with baking paper. Cut shapes with a cookie cutter, re-rolling scraps as needed, and place on the trays 3-4cm apart. Keep one tray in the fridge while the other bakes for 10-12 minutes, until the edges are just set and lightly firm. 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. Use my Thermomix royal icing to decorate the cooled cookies.
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