One bowl, no roll - it doesn't get any simpler than that! These delicious sugar cookies are so easy and quick to make and bake up with the perfect crispy edge and soft, slightly chewy centre. Great served warm straight from the oven for morning tea and the perfect sweet treat to add to school lunchboxes. I’ve kept things simple with the addition of vanilla but you can also add some lemon or orange rind for a citrusy twist. Best of all, there’s no dough chilling required so you can have these on the table in under 30 minutes. You can easily double or triple the recipe to make a bigger batch too - they’re so moreish you may just need to!
Ingredients
- 125g unsalted butter, at room temperature, chopped
- 220g (1 cup) caster sugar, plus extra, to sprinkle
- 1 egg
- 1 tsp vanilla extract
- 225g (1 1/2 cups) plain flour
- 1/2 tsp bicarbonate soda
- 1/4 tsp salt
Method
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Step 1Preheat oven to 180C/160C fan-forced. Line 3 baking trays with baking paper.
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Step 2Use electric beaters to beat butter and sugar in a bowl until pale and creamy. Add egg and vanilla and beat until well combined. Sift flour and bicarb into bowl. Add the salt. Beat until just combined. Use a 4cm-diameter ice-cream scoop to place rounds of the mixture onto prepared trays, leaving 5cm for spreading (see notes). Sprinkle tops with extra sugar. Bake, swapping the trays halfway through, for 15 minutes or until golden and cooked through. Set aside for 3 minutes to cool slightly. Serve warm or transfer to a wire rack to cool completely.
Recipe Notes
Notes
If you don’t have an ice-cream scoop, roll heaped tablespoonfuls of the mixture into balls and place on prepared trays 5cm apart. Cookies can be kept in an airtight container for up to 5 days.
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