Big batch recipe: Sugar cookies, egg & nut free

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Sugar cookie recipes generally contain eggs. Sugar cookies are just a basic butter cookie which does not rise or puff up when baked, so they retain cookie cutter shapes and imprints. They are commonly iced but they’re also great and sweet enough just plain. You can get about 3 dozen cookies or more from this recipe depending on the type of cutters you use. This dough can also be frozen for a couple of months.

Ingredients

340 grams butter, at room temperature
1 ½ cups caster sugar
3 cups of plain flour
1 teaspoon of baking soda
pinch of salt.

Method

  1. Cream together the butter and sugar.
  2. Whisk together the flour, baking soda and salt.
  3. Fold together with the butter and sugar mixture until no pockets of flour remain and you have made a smooth dough.
  4. Wrap in cling film and place in the fridge to chill for at least an hour
  5. Roll dough to a width of about 3-5mm and cut with cookie cutters or into shapes with a knife.
  6. Lay 2cm apart on a lined baking tray and bake for about 10 minutes at 170 degrees Celcius or until the edges are golden. Allow to cool before removing from tray and allow to cool to cold before decorating. These sugar cookies last 1 week or up to 10 days if kept in an air tight container and tend to stay crisp.

meal plan

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