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Father's Day Sugar Cookies

Father’s Day Sugar Cookies

Prep

15 min

Bake

10 mins

Serves

30-40 cookies

Difficulty

Medium
Father's Day Sugar Cookies

About

Delicious sugar cookies with crispy edges and soft centres. They are full of that buttery, vanilla flavour and are decorated with royal icing. This is a great bake for making and decorating with kids! Use your favourite cookie cutters to turn them into any shape or design.

made using

Pure Cane Caster Sugar

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Instructions
Ingredients
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HOW TO MAKE THIS SUGAR COOKIES RECIPE

Step 1

Using an electric mixer or a freestanding mixer with paddle attachment, cream the butter for 3-4 minutes until pale and fluffy. Add the sugar and beat again for a couple of minutes to combine.

Step 2

Add an egg and vanilla and mix to combine.

Step 3

Tip in the flour and the baking powder and mix to combine.

Step 4

Divide the dough into two parts. Place one half into a lightly floured baking mat or a sheet of baking paper and roll it into roughly about 5mm thickness. Do the same with the other half, then transfer the rolled dough into the fridge for at least an hour.

Step 5

Preheat the oven to 180 C (160 C fan).

Step 6

Remove the dough from the fridge and use your favourite cookie cutters to cut the dough into the desired shape. Re-roll any leftover dough and repeat.

Step 7

Place the cookies into baking sheets or trays and bake for 10 minutes, or until the edges are just starting to brown. Remove from the oven and allow them to cool completely before decorating with icing.

Step 8

To make the royal icing, place the royal icing sugar in a bowl of an electric mixer and add the water. Mix to combine for about 2 minutes, until well combined. When lifting the beaters or the whisk from the icing, the icing should drizzle down and smooth out within 10-12 seconds. If it's too thick, add more water (only a little at a time). If the icing feels too thin, add more sugar to it.

Step 9

Divide the icing between separate bowls and add food colouring gels into them to create the desired colours. Transfer each colour into separate piping bag.

Step 10

To decorate, start with drawing a border line around each cookie with the icing, and allow it to dry before flooding the cookie with more icing. Allow the icing to dry completely. Enjoy!

Ingredients – 6 items

Serving

1

For the Cookies:

Flour

Plain flour

280 g
Baking-powder

Baking powder

1/2 tsp
Pure Cane Caster Sugar

Tate & Lyle Fairtrade Pure Cane Caster Sugar

150 g
Butter

Butter

170 g
Eggs

Large eggs

1
Vanilla

Vanilla

1 tsp

For the Royal Icing

Fondant Icing Sugar

500 g
Water

Water

Warm

9-10 tbsp
Food-colouring-gel

Food colouring gel

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Ingredients

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Method:

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