They can match any theme and be as simple or as complicated as you like.
The way they’re iced is important of course (and I’ll do a post about that very soon) but I also really want them to taste great when they’re eaten too.
I’ve tried heaps of recipes over the years and, in the end, this is the one I’ve found tastes best and holds together well.
Let me know what you think in the comments below!
Cookies for Icing & Eating
- 100g caster sugar
- 85g unsalted butter (soften first)
- 1 large egg
- ½ tsp vanilla extract
- 200g plain flour
- ½ tsp baking powder
- ½ tsp salt
- mixer, paddle attachment & bowl
- another mixing bowl
- metal spoon
- baking paper
- cookie tray
- Using the mixer, cream the butter and sugar together until very pale and mousse like. This can take 10 minutes plus.
- Next add the egg, all in one go and beat really well.
- Add the vanilla and beat again to combine.
- In the other mixing bowl, combine the flour, baking powder and salt.
- Add the flour mix to the butter, sugar & eggs and combine gently using a metal spoon. Do not use the mixer at this point or you will over mix the dough and make your cookies tough instead of soft and buttery.
- Use a piece of baking paper to cover your cookie tray and place the dough on the baking paper.
- Use another piece of baking paper the same size over the top of the dough and then gently flatten the dough out by smoothing the top of the paper. It doesn’t have to be even.
- Set the oven for 180°C.
- Put the tray, baking paper & dough in the fridge for at least 30 mins.
- Remove the dough including both layers of baking paper from the cookie tray.
- With the baking paper still attached, roll the dough out to about 5mm thick.
- Remove the top layer of baking paper and cut out your cookie shapes. If the dough sticks to the cutters dip them in flour first.
- You can either peel the extra dough away from around the cookies and put the baking paper with the cookie shapes left onto the cookie tray or you can place the cut out cookies onto another piece of baking paper on the cookie tray.
- Reroll the extra dough in the same way by placing it between two layers of baking paper.
- Bake for 10 minutes until light golden colour then place on a rack to cool.
- If you are icing them for presentation leave them at least 4 hours to cool completely.