Sugar cookies

ImageFor some reason I have never gotten around to making sugar cookies. Maybe cause they’re so plain, I never fancied slaving in the kitchen for something so plain. But I decided to make a batch. I couldn’t find nice coloured sugar here to make them red and green for Christmas and I didn’t want a sugary glaze, so I found coloured sprinkles. Oh well. Who will notice? This is a recipe adapted from the LCBO “Food and Drink” magazine, in that I used only one kind of sugar and they have two. (Pssst! If you don’t have a cookie cutter, that doesn’t mean you have glasses of all sizes! *hint hint*)


½ cup unsalted butter, softened

1 cup crystal sugar

1 egg

1 vanilla packet (or 1 tsp vanilla extract)

2 ¼ cup flour

1 tsp baking powder

½ tsp salt

sprinkles for decoration

*yields between 36 and 38 cookies, depending on the size of the cookie cutter (see, “heads up” below)


1. Mix the butter and sugar with a mixer until creamy. Add the egg and vanilla and mix until incorporated.

2. Sift the flour with the salt and baking powder and add slowly to the butter mixture. I did this by hand, but if you’re using a food processor, you’re going to have to change blades.

3. Take the dough, it should come together quite nicely, and put it between two large sheets of parchment paper. Roll until 3 mm thick and refrigerate.


flat as a pancake!

4. Turn the oven to 180C and cover a baking sheet with parchment paper.

5. Once the dough is chilled, cut the cookies and place them on the baking sheet. Sprinkle with decorative sprinkles. Bake for 10-12 minutes. (tip: place them well spaced apart, because they grow in the oven)


before going in the oven…

6. Collect the scraps of dough and make another ball of dough and roll it again between two sheets of parchment paper. Refrigerate. Repeat this until all the dough is used.

7. Once they’re out of the oven, let them cool for a few moments, before transferring them to a cooling rack.


they make an excellent Christmas gift!

Heads-up: I was aiming for 36 cookies, but, I have 2 different size cookies now and I was rolling my dough thinner after the first batch, and I didn’t really adjust the cooking time because I was distracted so the smaller, thinner ones are bit crunchier and have a tan (no, they did not burn!). They still taste great, so just watch them , if you plan on making them smaller, thinner and therefore crunchier.


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