This is my go-to recipe for making cookies that I want to make shape out of and decorate, simply because they stay in their shape and remain flat – hallelujah!
A few years ago I took a Techniques Masterclass at Fair Cake, which in my opinion was the best place I could have learnt baking tips and tricks, how to improve my baking and the amazing teachers there even taught me how to make a wedding cake! If you are based in London and looking to improve your skills, or you are a beginner with a keen desire to get into cake making and decorating, or even if you want to just learn about decorating cupcakes at a professional level, they do it all! I could not recommend them more highly. This is not sponsored by the way, I just learnt a lot from them and wanted to give them a shout out.
This recipe just so happens to be one that I learnt from them (I am in no way taking credit for it) and I thought I would share it seen as I know it can be tough to try and find a basic cookie recipe that does the job right.
200g Unsalted butter (softened)
200g Caster sugar
1 Egg (beat slightly)
400g Plain flour
A few drops of vanilla extract / vanilla seeds / any other flavouring you wish.
Mixer with a dough hook or beater attachment.
Baking/Marzipan spacers (if you have them, these are not necessary)
1. Put the butter and sugar into a mixer and mix slightly. Add the vanilla/flavouring, and cream together until combined. Do not overly mix as you would for a cake.
2. Beat in the egg until just combined. Then add the flour half at a time on a low speed, again do not over work. When the dough starts to come together into a ball stop the mixer.
3. Gather all the dough into a ball and wrap it up in clingfilm so that you can put it into the fridge for at least 1 hour.
4. Put your oven on at 180° or 170° for fan assisted ovens. Line your baking trays with baking parchment. After the dough has rested, flour your surface and roll it out to your preferred thickness. If you have spacers use those so that your dough is of even thickness.
5. After cutting shapes out of the dough place them onto your baking trays. Remember if you use different sized cookie cutters your cookies will take different times to bake, so try and put similar sized cookies on the same baking trays.
6. This next step might be good for beginners, however I rarely do this and my cookies come out flat making them perfect for decorating: Once you have put your cookies on your baking trays, place them into the fridge for around 20-30minutes.
7. Bake your cookies for 10-12 minutes. I usually check mine after 10 minutes. They should be done after 10 minutes, but if not give then an extra 2 minutes. They are ready if they have a slightly golden edge.
8. Let your cookies rest for 10 minutes on the baking tray before transferring them to your cooling racks.
9. If you want to decorate your cookies then leave them until they are completely cooled, or decorate them the next day.
These cookies are best kept in a container, and will stay fresh for up to a month.
I hope you enjoy making these as much as I do. If you make any cookies using this recipe make sure you tag me so I can do the heart-eyed emoji at your creations.
Have a good rest of your weekend!