This is a great recipe for light, crisp cookies that I baked this week for St Valentine’s. The cookies without any decoration will keep for up to 7 days, if you don’t eat them all, in a dry sealed box in your cupboard.
- 200g plain flour sieved
- 90g of caster sugar
- 85g of butter at room temperature
- 2 medium eggs
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of red or pink food colouring
- Weighing scales
- Large bowl & wooden spoon (a handheld mixer or a stand mixer are even better)
- Flat baking tray
- Baking parchment
- Rolling Pin
- Cookie Cutters
- A handful of flour for dusting your worksurface
- A clean, smooth worksurface
- Add the baking powder to to the flour as you’re sifting.
- Cream the butter and sugar together until light and fluffy.
- Add 1 egg and beat until it is well incorporated. The mixture should return to being light and fluffy.
- Stir in the vanilla extract.
- Add the second egg and beat again. If the mixture becomes curdled add a tablespoon of your sieved flour to fix the batter.
- Stir in the food colouring. If you don’t have food colouring then that’s okay because the taste doesn’t depend on the colouring. I just used it to make pink cookies!
- Add half the flour, mix well and then add the second half and mix again until you have a sticky dough.
- Turn the dough out onto a sheet of clingfilm. Wrap well until it is sealed and place the dough into the fridge for at least 1 hour.
- At this point you can put the dough into the freezer to keep for up to a month. Just remember to take it out to defrost in the fridge until you are ready to cut it to size and bake.
- After at least an hour heat your oven to 160C (or 150C for fan ovens).
- Dust your worksurface and rolling pin with flour.
- Roll the dough to approximately 1cm thick.
- Cut as you please with whatever shape cutters you like. I used heart shaped and circular cutters this time around but really you could use whatever you wish.
- Place onto the lined baking tray and into the oven.
- The amount of time the cookies will take to cook depends on their size. A medium (palm of your hand) sized cookie takes approximately 12 mins. Adjust your cooking time up if they are bigger or thicker, down if they are thinner or smaller.
- Remove your cookies from the oven after they are cooked, leave to stand on the baking tray for 2 mins, then remove from the parchment and place them directly onto a wire rack to cool.