Sugar cookies may be formed by hand or rolled and cut into shapes. They are commonly decorated with frosting, sprinkles, or a combination of both. Decorative shapes and figures can be cut into the spread dough using a cookie cutter.
- 2 ¾ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups sugar
- 115 g butter, softened
- 2 eggs
- 2 teaspoons vanilla extract
- Mix flour, cream of tartar, baking soda and salt in large bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.
- Refrigerate the dough for 2 hours or until firm.
- Preheat oven to 205°C. Shape dough into 2½ cm balls. Roll in additional sugar (or coloured sugar (see variations)). Place 5 cm apart on baking sheets.
- Bake 6 - 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Flavour Variations: Use almond flavour essence or lemon extract in place of the vanilla.