Simple Sugar Cookies

An easy recipe to make cut out sugar cookies that are perfect for decorating with children

Course: Baking

Cuisine: New Zealand

Keyword: sugar cookies, easy sugar cookies, sugar cookie recipe, cut out sugar cookies

Servings: cookies

Calories: 68kcal

4.73 from 22 votes

Heat your oven to 160 degrees celsius.
Take your butter out of the fridge so it can soften and come to room temperature
Cream the butter and sugar until as white as possible.
Add vanilla, lemon juice and egg, beat.
In a separate bowl whisk the flour and baking powder so that it is well combined
Add half the flour to the creamed ingredients, mix on low speed until combined, add the second half of the flour and mix on low speed until combined.
Cover the dough in the mixing bowl with cling wrap or beeswax paper/wrap, chill for 30 mins.
Place a ball of dough between 2 sheets of baking powder, or on a floured board. Roll the dough to approximately 5-6mm thick.
Use cookie cutters to cut the sugar cookie dough into whatever shapes you want. Place the cut-out shapes on a baking paper-lined cookie sheet.
If you've got the time, pop the trays of cut cookies back into the fridge on the cookie sheet for 10-20 minutes.
Bake your cookies at 160 degrees celsius for 10 minutes, they should be lightly golden on the underside when they are ready.
Cool completely the cookies completely on wire racks before icing, or enjoy them plain.

If you are having any issues rolling out the dough or moving the cut cookies, it may mean your dough has become too warm, chill it in the fridge and it will be easier to deal with.
The lemon juice in the recipe doesn't add flavour to the cookies, but the acid helps stop the cookies from spreading while baking.
Store your sugar cookies in an air-tight container in your pantry for up to 7 days, or freeze the cookies for up to 6 months.
If you have unbaked sugar cookie dough it will last up to 7 days in the refrigerator, or it can be frozen for up to 6 months.