Sugar heart cookies
|1 tsp||vanilla extract|
Cream the butter sugar together for a minimum of 5 minutes.
Add in the eggs, 1 at a time. Beating well after each addition.
Pour in the vanilla extract.
Sift in the flour, maizena and salt.
Mix the dough only to the point where there are no more visible white bits, then use a spatula to bring the dough together to create a ball.
Transfer the ball to a ziplock bag and slightly roll it out.
Place the dough in the fridge to chill until it firms up, roughly 25 minutes.
Preheat the oven to 175^C and line a baking sheet with a perforated baking mat.
On a floured surface, roll the dough out to 8mm in thickness.
Using a floured cookie cutter, cut out he cookies and transfer to the line baking sheet.
Bake for 12 minutes!
Allow to cool on the sheet for 15 minutes before moving the cookies to a baking rack to cool completely.
Enjoy as is, or coat in castor sugar or top them with buttercream frosting and sprinkles. The options are endless.
Tips for the perfect sugar cookie
- once you add the eggs, just mix until the eggs are combined. Do not over beat the mixture as this create too much air and will cause the biscuits to rise and bubble up
- Don’t overwork the dough, mix the dough only to the point where there are no more white bits, the use a spatula to bring the dough together to create a ball. If you overwork the dough, it will result in your cookies being hard.
- Chill dough just until it firms up, roughly 25 minutes. This make the dough more manageable and makes it easier to cut out shape.
- If you can get a perforated baking mat, I would strongly suggest you do. It’s perforated for air circulation, so biscuits will bake and brown evenly.
Reprinted with permission from Keshree Chundriah. For more recipes, follow along on Instagram.