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Sugar cookies

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These little beauties are an American classic. Crisp cookie with a sugar crunch.

10 oz plain flour

1/2 teaspoon baking powder

1/2 teaspoon salt

8 oz butter (I used brandy butter from Christmas)

3 oz sugar

1 tablespoon light brown sugar

1 egg

1 1/2 teaspoons vanilla extract

3oz demerara sugar

Heat oven to 190C/160C fan/GM5.

Beat softened butter, sugar and brown sugar until fluffy. Combine in egg and vanilla. Add sifted flour, baking powder and salt.

Put the demerara sugar on a plate, butter the bottom of a glass, grease a baking sheet (2 if you have them). Take pieces of cookie dough and roll into inch wide balls using your hands, then roll in the sugar.

Place on baking sheet 1 1/2 inches apart. Flatten with a fork. Bake on middle or lower shelf for 13-15 minutes until very pale golden. Remove with fish slice into wire rack after a minute to cool. Keep in an airtight tin.

I adapted Brown Eyed Baker’s recipe (here) and she includes American measurements and more detailed instructions.

Dairy free – use vegan margarine instead of butter.


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2 thoughts on “Sugar cookies

  1. I adore sugar cookies – exemplifying beautifully how less is more. I also love ‘The Artist’s Way’ – which is what all of us are, when we create beautiful bikkies like these, as well as all the cakes, scones, pies, muffins we make. Thanks for sharing!

    Posted by June in Ireland who loves to bake | March 24, 2011, 4:44 pm

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