Thermomix Sugar Cookies
A soft, buttery cut-out cookie dough that's simple to make and easy to decorate however you like.
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.
