Sugar Cookies

Buttery, vanilla cut-out biscuits that hold their shape in the oven, finished with a simple lemon icing. Makes about 24, and perfect for decorating with children.

1 h 40 minto make
24portions
Easyto cook
Vegetariandiet

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Ingredients

For 24 portions

225g butter
200g sugar
1 large egg
1 Tsp vanilla extract
375g flour
1 Tsp baking powder
1 pinch salt
250g white confectioner’s sugar
2 Tbsp lemon juice
1 Tbsp milk

Method

Beat the softened butter and sugar together for 2–3 minutes until pale and creamy.
Beat in the egg and vanilla.
Add the flour, baking powder and salt and mix until it just comes together into a soft dough. Don't overwork it.
Divide the dough in two, flatten each half into a disc, wrap and chill for at least 1 hour, until firm. Chilling is what stops the shapes spreading.
Heat the oven to 180°C (160°C fan) and line two baking trays with baking paper.
Roll the dough out on a lightly floured surface to about 5 mm thick and cut out shapes. Re-roll the trimmings once.
Put the biscuits on the trays 2 cm apart and chill for 10 minutes more if the kitchen is warm.
Bake for 8–10 minutes until just firm and very lightly golden at the edges. Leave on the trays for 5 minutes, then cool completely on a wire rack.
For the icing, mix the icing sugar with the lemon juice and milk until thick but spreadable, adding a few drops more liquid if needed. Colour it if you like.
Spread or pipe the icing onto the cooled biscuits and leave for an hour to set. They keep for a week in an airtight tin.