Louise Byrne - Feb 7 2021
The Ultimate Sugar Cookie Recipe
With it being the month of romance, we thought it was the perfect week to bring you a classic sugar cookie recipe, so that you can get your Valentine’s bake on and put your favourite LissieLou cutters, stamps & embossers to good use.
So we are sure that we are giving you the best recipe, we have teamed up with the wonderful Megan of Crumbs to share her go-to, non-spreading, classic cookie recipe.
Megan has let us in on a few of her trade secrets too, so make sure you follow her top tips below for the perfect cookies.
Megan uses her classic sugar cookie recipe to create beautiful treats for her customers.
Just look at how fantastic this recent order of hers was, using our Ballet Range.
Sugar Cookie Recipe
You Will Need.
570g Plain Flour
170g Unsalted Butter
115g Caster Sugar
1tsp Baking Powder
2 Medium Eggs
Splash of Vanilla Extract (Nelson Massey is Megan's favourite)
A pinch of Salt
This makes approximately 25-30 cookies.
Your butter should be at room temperature to start.
Depending on egg size, you may need slightly more or less flour, so add this gradually rather than in one go.
Ensure all wet elements are blended thoroughly before adding to dry ingredients.
Once the dough is made, place in the fridge to ensure it is cold before use.
Megan prefers using plastic cutters to metal ones to avoid ridges, so she says the LissieLou ones are perfect.
Megan's Number ONE Tip
Make sure the dough is extremely cold when rolling out - this helps the cookies to hold their shape and avoid spreading (but takes a little bit of extra muscle).
Sift the flour and add the baking powder and pinch of salt into a bowl and set to one side.
Mix the butter and sugar until combined.
Add the eggs and vanilla extract into the butter and mix.
Once the butter, sugar, eggs and vanilla are fully combined, you can then add the dry mix (flour) and use a hand whisk to bring it to a crumble.
Megan then recommends bringing the dough together by hand and kneading the dough until fully combined.
At this point, you can add a little more flour if you feel the mix is a little wet (this can be due to the size of the eggs used).
Once the dough is formed, wrap and refrigerate.
Before using the cookie dough, ensure it is very cold before rolling so that it does not spread when baking.
Once chilled, roll out your cookie dough on a floured surface and cut into shapes.
Place on a lined baking tray in the centre of a pre-heated oven at 180º (160º for fan ovens) for approx. 13 mins.
Once your cookies are baked, remove from the oven and place on a cooling rack. You can then decorate them with the help of our stamps & embossers using fondant icing. We have created a quick guide to decorating using stamps, embossers & fondant here.
Baking cookies using the Valentine's Patchwork Heart Cutter
Megan is inundated with cookie and cake orders daily, so this recipe is clearly a favourite. If you would like to see some of her truly magnificent creations, you can follow her on Instagram for daily baking goodness (@crumbsssss)
Using the XOXO, Je T'aime and Envelope of Hearts Embossers.
Once you’ve given these sugar cookies a try we would love to see your creations, so make sure to share your photos with us and if you need any help along the way just let us know!
Louise and The LissieLou Team x
Article credit : Images @luvelia.lifestyle & @crumbsssss
Hi should it be 170 grams of flour that’s far to much as above
Far too much flour!!!! Not a god recipe for beginners. An accurate flour ratio would be more helpful. What thickness should the biscuits be rolled to to bake for that amount of time? Wasted ingredients and time on this to have a dry flaky dough (and didn’t use loads of the flour I’d sifted out)
Hi, Do you use block butter or is stork ok?
What do you use to hold the fandant onto the cookie