The classic vanilla cookie is a timeless favourite.
Cookies are not only easy to make, though also very versatile with this dough being able to be made unto two weeks before, and its a simple way to break the boredom during the school holidays…
One thing to remember is be sure to use good quality butter and vanilla paste. With simple recipes, its finer details that make all the difference!
So many things can be made from one simple recipe, and I’m going to show you my favourite now!
Makes 25-30 medium sized cookies, or 10-15 large.
- 250g (9oz) of unsalted butter
- 250g (9oz) caster (superfine) sugar
- 1-2 medium free range eggs
- 1 teaspoon of vanilla extract
- 500g (1lb 2oz) plain (all purpose) flour with little extra for dusting
With an electric mixer, beat the sugar and butter until creamy and fluffy.
Slowly add the eggs and vanilla extract. Mix until they are both well combined.
Sift the flour and slowly add to the town until all of the ingredients come together. Do this in two stages if needed, though don’t over mix!
Place the dough into a container lined with plastic wrap and firmly press down. Cover with plastic wrap and refrigerate for at least 30 minutes.
Prepare your work surface with a light dusting of flour and roll out the cookie dough to around 4mm (⅛in) thick. Dust a wee bit more flour on top when your rolling to prevent it from sticking to the rolling pin.
Cut out your shapes with cutters or templates you have made with a sharp knife, and place the cookies onto a baking tray lined with greaseproof (wax) paper, or parchment paper and return the cookies to the refrigerator for at least 30 minutes.
Once rested, bake the cookies in a pre heated oven at 180°C/350°F/Gas mark 4 for around 10 minutes deepening on size.
Take the cookies out of the oven once they are golden brown and leave them to cool down completely.
The cookies can be stored in an airtight container until ready to be decorated, and will last for unto one month – if not nibbled away beforehand!