Simple, sweet, comforting and familiar, a good sugar cookie has it all: a little crunch, buttery sweet and very addictive! As the festive season approaches, festive baking is kind of mandatory! And after making these sugar biscuits for years (Ma’s recipe), I am finally getting the chance to share!
I make these vanilla sugar biscuits every year, cutting the dough out in different shapes every time! This recipe makes a lot of biscuits and you can either make them as gifts for Santa, decorate them with icing, or you can keep them plain and eat them all to yourself! In fact, dipping these babies in tea is my personal favorite!! So addictive!!
P.S. for my fellow vegans, there are no eggs in this recipe and you can substitute regular milk with almond/coconut or soy milk and substitute butter with vegetable oil/coconut oil, unsweetened apple sauce or Greek yogurt!
Total Cooking Time: 1-2 hours
•3-4 sticks butter (softened)
•3 3/4 cups plain flour
•2 cups sugar
•1/2 cup warm milk
•2-3 level teaspoons of baking soda
•1-2 teaspoons vanilla essence for flavoring
•Pre-heat your oven at 200c and lightly grease two baking trays
•Cream the sugar and butter together until it becomes fluffy and creamy
•Now add your vanilla essence into your creamy batter and cream a little more
•In a separate bowl, sift your flour and baking soda together
•Warm up your milk (40 seconds)
•Add your warm milk to the butter and sugar and whisk further (finger licking is ok!)
•Now add your flour to your batter mixture (if its too wet, add little more flour and if its too dry, add little more milk).
•Knead the mixture until you are left with a soft dough
•Once dough is made, remember to keep your dough covered at all times so doesn’t dry out.
•Wrap in plastic wrap and refrigerate until firm, at least 1 hour (optional)
•Take small pieces of dough, sprinkle some flour on your board and using a rolling pin, roll the dough out into an even layer.
•Using whatever shapes you prefer cut your cookie/biscuits with a cookie cutter
•Place your cookies onto a baking tray and bake in oven for 10 mins or so until bottom is lightly golden (watch the biscuits carefully and turn them over if needed).
•Remove then from the oven and let them cool and harden.
•Store in an airtight container at room temperature.
•Enjoy by dipping them in your Cuppa tea! Fair warning! They are addictive!!
Please tag me on Instagram @deepsmak or leave a note below when you make your sugar cookies! I would love to see!
DeepsMak blogging with a Cuppa x