News6 mins ago
Sugar cookies recipe?
6 Answers
Hi! I want to bake cookies tomorrow, but can't find a REALLY simple recipe online, there are just too many to chose from!
I have: plain flour, milk, caster sugar, butter, eggs, oats.
Does anyone have an easy (and tasty) recipe I could use? I don't have an electric whisk, only a hand held soup mixer thing. Ta!
I have: plain flour, milk, caster sugar, butter, eggs, oats.
Does anyone have an easy (and tasty) recipe I could use? I don't have an electric whisk, only a hand held soup mixer thing. Ta!
Answers
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Hey ~max~, this recipe is simple and you'll love them!
170 g butter, softened
200 g caster sugar
2 eggs
1tsp vanilla extract
310 g plain flour
1tsp baking powder
1/2 tsp salt
Preheat oven to 200C
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour.
Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
This recipe makes about 30 cookies. Hope they work out for you! xx
170 g butter, softened
200 g caster sugar
2 eggs
1tsp vanilla extract
310 g plain flour
1tsp baking powder
1/2 tsp salt
Preheat oven to 200C
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour.
Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
Bake 6 to 8 minutes in preheated oven. Cool completely.
This recipe makes about 30 cookies. Hope they work out for you! xx
If you have oats, sugar and butter you could make flapjacks too.
200g unsalted butter
200g demerara sugar
200g honey
400g porridge oats
Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and mix well.
Transfer the oat mixture to the prepared cake tin and spread to about 2cm (�in) thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.
If you have any choccy spare, melt it and dip half the flapjack in te choc and let it dry...yum yum!
200g unsalted butter
200g demerara sugar
200g honey
400g porridge oats
Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and mix well.
Transfer the oat mixture to the prepared cake tin and spread to about 2cm (�in) thick. Smooth the surface with the back of a spoon. Bake in a preheated oven at 180C/350F/Gas 4 for 15-20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Let cool in the tin, then turn out and cut into squares.
If you have any choccy spare, melt it and dip half the flapjack in te choc and let it dry...yum yum!
you could add choc chips....i have a choc chip cookie recipe if you want it?
100g dark chocolate
125g unsalted butter
100g granulated sugar
75g soft brown sugar
1 free-range egg
2 tsp vanilla extract
150g plain flour
� tsp baking powder
a pinch of salt
1. Heat the oven to 190C/375F/Gas 5. Line two baking sheets with baking parchment. Chop the chocolate into little chunks and set aside.
2. Heat the butter in a small saucepan very gently until it has just melted. Meanwhile, put the two types of sugar into a mixing bowl. Pour the melted butter on top of the sugars and beat well with a wooden spoon.
3. Add the egg and the vanilla and beat until well blended.
4. Sift the flour, baking powder and salt into the mixing bowl and stir them in, then add the chopped chocolate.
5. Dot heaped pudding spoonfuls of the mixture over the lined baking sheets, leaving plenty of space in between them--they really spread out while baking.
6. Wearing oven gloves, put the baking sheets in the oven and bake for 8-10 minutes, until the cookies are just turning golden brown. (If you have a glass door on your oven, watch the extraordinary transformation as these cookies bake--one moment you've got lumpy brown dough, the next, you have pale golden cookies, their shiny surface a network of cracks.)
7. Leave the cookies on the baking sheets to harden for a couple of minutes, then carefully lift up the baking parchment and transfer them to a wire cooling rack.
8. You can eat these cookies warm, but they are also good cold, and they store well in an airtight tin.
You can add fruit and nuts to these too ~max~, enjoy! xx
100g dark chocolate
125g unsalted butter
100g granulated sugar
75g soft brown sugar
1 free-range egg
2 tsp vanilla extract
150g plain flour
� tsp baking powder
a pinch of salt
1. Heat the oven to 190C/375F/Gas 5. Line two baking sheets with baking parchment. Chop the chocolate into little chunks and set aside.
2. Heat the butter in a small saucepan very gently until it has just melted. Meanwhile, put the two types of sugar into a mixing bowl. Pour the melted butter on top of the sugars and beat well with a wooden spoon.
3. Add the egg and the vanilla and beat until well blended.
4. Sift the flour, baking powder and salt into the mixing bowl and stir them in, then add the chopped chocolate.
5. Dot heaped pudding spoonfuls of the mixture over the lined baking sheets, leaving plenty of space in between them--they really spread out while baking.
6. Wearing oven gloves, put the baking sheets in the oven and bake for 8-10 minutes, until the cookies are just turning golden brown. (If you have a glass door on your oven, watch the extraordinary transformation as these cookies bake--one moment you've got lumpy brown dough, the next, you have pale golden cookies, their shiny surface a network of cracks.)
7. Leave the cookies on the baking sheets to harden for a couple of minutes, then carefully lift up the baking parchment and transfer them to a wire cooling rack.
8. You can eat these cookies warm, but they are also good cold, and they store well in an airtight tin.
You can add fruit and nuts to these too ~max~, enjoy! xx
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