eat: rainbow sugar cookies

We all love a good sugar cookie! Just baked on the surface and nice and fluffy in he centre, and personally I love one dunked into a cup of tea! I've spent a good while trying to find the perfect sugar cookie recipe as there are so many variations on measurements, but I have finally found the perfect one, and how could I not add some rainbow sugar! These are very easy to make and taste delicious, so check out my recipe below and give them a go!


- 225g Butter
- 225g Caster Sugar
- 1 Egg
- 1tsp Vanilla Extract
- 380g Plain Flour
- Cookie Cutter / Stamp of your choice


Cream the butter and sugar together as if you are going to make a cake, it should be light and fluffy, try not to eat it all...


Now crack in your egg and your tsp of vanilla extract.


Now sieve your flour into the mixture and stir it until a dough consistency starts to form, it might get a little hard to mix but keep with it and it will get there eventually! Now place all of the dough into a sandwich bag and pop it into the freezer to 15-20 minutes to chill. This stops it getting too soft and will be easier to cut.


Now it's time to add the rainbow sugar! I really recommend that you use rainbow sugar rather then sprinkles etc as the sugar melts into the biscuits leaving the colour behind without the extra texture. Take your dough out of the fridge and add some sugar to one chunk at a time, using your knuckles to knead it into the dough.


Cut the dough into any shape you like, I used this stamper kit from Home Bargains to leave a cute little message onto each cookie. At this point you will want to pre-heat your oven to 160 (fan assisted) and place the cookies onto a baking sheet lined tray. You want to now pop these trays into your fridge for 15-20 minutes again so that they don't spread in the oven and will retain there stamp.


Once your fridge wait is over, pop these in the oven for 5-8 minutes until just cooked, you want these to be soft and yummy! Once you take them out allow them to cool for 5 minutes and then pop onto a cooling rack for 10. Now you can eat them! Enjoy!

MEET THE AUTHOR: Serena Ozgowicz is a 23 year old Puggle owner with a passion for beauty, crafts and coding! You can follow her on facebook, twitter and instagram. Thank you for reading this post!

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