Simple and delicious cookies. These are ideal for fun decorating and make great gifts.
- Butter, at room temperature 1 cup 225 g
- Granulated white sugar 1 cup 250 ml
- Egg, beaten 1
- Vanilla extract 1½ tsp 8 ml
- Baking powder 1¼ tsp 6 ml
- Flour 3 cups 750 ml
- Milk or water 2 tbsp 30 ml
You can’t taste the difference whether you use milk or water. I would simply recommend using water if you’re planning on having these around for a while so they’ll keep better.
- In a large bowl, cream together the butter and sugar.
- Add the egg and vanilla until just combined.
- Add the baking powder and flour gradually.
- Add the milk or water and mix until everything sticks together. If the batter is still very crumbly, add a few more drops gradually and mix well until everything stays in one big lump.
- Let the batter chill in your refrigerator for at least an hour.
- Preheat your oven to 375°F / 190°C.
- Grease a baking sheet.
- Drop a bit of flour on a large surface and roll your dough out to about ¹⁄3” / ¾ cm
- Cut out the dough into shapes and place them about 2” / 5 cm apart on the baking sheet.
Don’t have cookie cutters? Use a glass or a mug to get a nice, round shape. Use a bit of flour on it to make sure the dough doesn’t stick. When pressing the mug or glass to the dough, make sure to twist it a bit to ensure you get all the way through.
- Bake for 7-10 minutes.
You might worry about the cookies being a little soft and maybe parts still being raw – don’t. At that temperature, you’re killing any bacteria and there’s nothing to worry about. The key to good cookies is that they give a little when you touch them. They’ll harden as they cool.
- Let cool for about two minutes before removing the cookies from the baking sheet.
- Let cool completely if you want to decorate these with icing.
Makes about 36 cookies of 3” / 8 cm diameter.