Easter sugar cookies
Prep time
Cook time
Total time
Plus chilling time
Author: Cat (Waitrose Kitchen, Apr 2011, p55)
Recipe type: Snack
Cuisine: Easter
Serves: 30 cookies
Ingredients
- 200g unsalted butter, at room temperature
- 200g caster sugar
- 1tsp salt
- 1 large egg
- 1tsp vanilla extract
- 370g plain flour, plus extra for dusting
- 1tsp baking powder
- ½tsp ground nutmeg
- 1tsp mixed spice
- 1tsp ground ginger
- ICING
- 500g royal icing sugar
- Food colouring
Instructions
- Using electric whisk, beat butter, sugar and salt in large bowl until pale and thick. Beat in egg and vanilla extract, then sieve in flour, baking powder and spices in 4-5 additions, mixing well between each. Once dough comes together, knead lightly into smooth ball. Flatten to disc, cover with clingfilm and chill for 30mins.
- Preheat oven to 180C. Cut dough into quarters and on lightly floured surface, roll out each piece into ½cm-thickness. Stamp out shapes using biscuit cutters, re-rolling and cutting any leftover dough. Transfer to baking sheet lined with baking parchment and cook for 9-10mins until lightly golden, then cool on wire rack. While first batch bakes, roll out and cut out next batch, and so on until all dough is used up.
- When cookies have cooled, make icing. Put icing sugar in bowl and gradually stir in 4-5tbsp water until smooth and glossy. Split icing between bowls and add different food colourings; use to decorate cookies. Let icing dry for at least 15mins before serving.
Nutrition Information
Calories: 190 Fat: 6g Saturated fat: 3..8g Carbohydrates: 34g Sugar: 23g Salt: 0.23g Fibre: 0.5g Protein: 1.8g
