Soft Sugar Cookies are my go-to Christmas vanilla sugar cookies and they are so easy to make.  Christmas is fast approaching and baking is in season. These sugar cookies are my favorite and since, I rolled and chilled them, these can be sliced and then baked leisurely.

I love to cook and bake the easy way though these cookies can be rolled out and cut out into desired shapes; I simply wrapped them in foil and chilled for 2 hours and then sliced them with a knife and placed them on my Silpat baking mat.....so easy!

Ofcourse, if you prefer you can roll them and cut out into heart or star shapes; and can even pipe some sugar frosting on top with your desired colors after baking. I opted for small sprinklers to get a Christmas feel.

These cookies are adapted from my nankhatai /eggless cookies  I used butter and added egg and increased the flour.

What I love about these slice and bake cookies are; if you have a batch in your fridge you can slice and bake when you have that cookie craving and yes, you can freeze them too.

Easy Step By Step Method:
I used my food processor for easy blending; you can also do this in a bowl and knead to a dough or your handheld beater.
Dunk in all the ingredients into the food processor and blitz it for 2 minutes.

Put the coarse dough into a plain surface ( I used my baking mat) and knead with your hands till it becomes a soft dough. Simply roll it out into a log and wrap in foil tightly. Chill for atleast 2 hours.

Simply slice them with a knife and place on baking mat or greased baking paper and top with your desired toppings, I sprinkled with coloured sprinklers.

Before baking, remember to preheat oven and bake for 10-12 minutes and then allow them to cool on the baking sheet for 5 minutes before removing them to a cooling rack.

Some more cookies:
Chocolate Crinkles
Peanut Butter Cookies
Chocolate chip Cookie Bars

Sugar Cookies - Basic Sugar Cookie Recipe

PREP TIME: 5 mins    |  COOK TIME: 10 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Butter: 1 stick/1/2 cup
• Sugar: 1/2 cup
• Flour: 1 1/2 cups
• Baking Powder: 1/2 tsp
• Egg: 1/2, lightly beaten
• Vanilla Essence: 1 tsp

  METHOD:

1. Dunk in all the ingredients into the food processor and blitz it for 2 minutes.
2. Put the coarse dough into a plain surface ( I used my baking mat) and knead with your hands till it becomes a soft dough. Simply roll it out into a log and wrap in foil tightly. Chill for atleast 2 hours
3. Simply slice them with a knife and place on baking mat or greased baking paper and top with your desired toppings, I sprinkled with coloured sprinklers.
4. Before baking, remember to preheat oven and bake for 10-12 minutes and then allow them to cool on the baking sheet for 5 minutes before removing them to a cooling rack.

NOTES

• You can use almond essence, coconut essence instead of vanilla flavoring. I used salted butter.
• These are not very sweet cookies; so frosting them after baking would be perfect. Coloured sugars can be sprinkled instead of sprinklers
• Double the recipe and make two dough rolls; you can freeze one and use later.
• Sprinkling granulated sugars will also be perfect.
• Chilling the dough helps from not spreading; if you are rolling the dough and using a cookie cutter; I would advise to chill for 10 to 15 minutes after you transfer to the baking sheet.

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