Our Thermomix Sugar Cookies are made with just simple ingredients that you most likely already have at home. They are perfect any time of the year but especially at Christmas and Easter as they have the perfect consistency for decorating. Both the dough and the biscuits can be frozen.
Why you will love this recipe:
- This easy Sugar Cookies recipe is a great project to get the kids involved in, as they will love helping you roll out and cut the dough - and then decorate the biscuits of course!
- This recipe is based on a classic Sugar Cookie recipe which I've converted over to the Thermomix.
- These Sugar Cookies take just a few minutes to make and then you just need to let the dough chill before rolling and cutting into shapes.
- Both the dough and cooked biscuits are freezer friendly.
Sugar Cookie Ingredients:
Please note you will find the full list of ingredients and method in the recipe card below.
- Butter - you will need to soften the butter before starting this recipe.
- Caster Sugar - also known as 'super fine' sugar
- Plain Flour - also known as 'all purpose flour'
- Egg - we use 70gram eggs in our recipes.
- Vanilla Extract - vanilla essence can also be used
- Baking Powder
- Milk - full or skim milk can be used.
How to make Sugar Cookies in a Thermomix
- Mix the butter and sugar until pale and creamy.
2. Add the egg and mix.
3. Add the remaining ingredients and mix until combined.
4. Divide the dough in half and place into the fridge to chill. If adding sprinkles, mix through now before chilling the dough.
5. Roll the dough until 4mm thick and cut.
6. Transfer to baking tray.
7. Bake until golden at the edges.
Expert Tips when making this recipe:
- The time it takes to cream your butter with the sugar mixture can vary, especially if your butter hasn't quite been bought to room temperature.
- The mixture will be very soft once it has been combined, and you will need a spatula to help remove it from your Thermomix bowl. This is completely normal.
- It's very important to chill your dough for 45 minutes - 1 hour, as if you don't it will be too soft to roll and cut into shapes.
- You can add 100s and 1000s to the dough, mix through with a spatula before chilling the dough in the fridge.
- I like to use a metal egg flip to transfer my sugar cookies from the bench to my baking tray.
- You can freeze both the uncooked dough and the biscuits for up to one month.
You might also enjoy these recipes:
- Thermomix Gingerbread
- Almond Shortbread Recipe
- Fruit Mince Tarts
- Thermomix Milo Biscuits
- Thermomix Christmas Cake
- Thermomix Coconut Biscuits
- Thermomix Baileys
- Easy Thermomix Jelly Slice
- Thermomix Peppermint Crisp Fudge
- The Best Thermomix Caramel Fudge Recipe
- Thermomix Fairy Biscuits
Thermomix Sugar Cookies Recipe
This easy Thermomix Sugar Cookies Recipe makes PERFECT cut out biscuits that everyone will love to decorate - and eat!
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Servings: 24 biscuits
Calories: 120kcal
Equipment
- Thermomix
- Baking Trays x 2
Ingredients
- 150 grams butter at room temperature
- 165 grams caster sugar
- 1 teaspoon baking powder
- pinch salt
- 1 egg
- 15 grams milk
- 1 teaspoon vanilla extract
- 300 grams plain flour
Instructions
- Place the butter into your Thermomix bowl and mix for 20 seconds, speed 2.
- Scrape down the sides of your Thermomix bowl and add the caster sugar, baking powder and salt and mix for 20 seconds, speed 3. Scrape down the sides of the Thermomix bowl and mix for a further 20 seconds, speed 3 or until pale and creamy.
- Add the egg, milk and vanilla extract and mix for 10 seconds, speed 3.
- Scrape down the sides of the bowl and add the plain flour and mix for 10 seconds, speed 4.
- Mix for a further 2 minutes using the dough/interval function.
- Turn the dough out onto your bench and divide into two. Cover and place in the fridge for 45 minutes - 1 hour to chill.
- Once the dough has chilled, preheat your oven to 180 degrees celsius (fan forced) and line two trays with baking paper.
- Roll the dough on your bench until it's approximately 4 mm thick and use the cutter of your choice to make shapes.
- Place the cut out sugar cookies onto your prepared trays and continue until all of the dough has been used.
- Bake for 8 - 10 minutes or until the sugar cookies are beginning to turn golden on the edge.
- Allow to cool on the tray for 5 minutes before transferring to a wire tray to cool completely.
- Once cool, decorate as desired.
Notes
- The time it takes to cream your butter with the sugar mixture can vary, especially if your butter hasn't quite been bought to room temperature.
- The mixture will be very soft once it has been combined, and you will need a spatula to help remove it from your Thermomix bowl. This is completely normal.
- It's very important to chill your dough for 45 minutes - 1 hour, as if you don't it will be too soft to roll and cut into shapes.
- You can add 100s and 1000s to the dough, mix through with a spatula before chilling the dough in the fridge.
- I like to use a metal egg flip to transfer my sugar cookies from the bench to my baking tray.
- You can freeze both the uncooked dough and the biscuits for up to one month.
Nutrition
Calories: 120kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 65mg | Potassium: 19mg | Fiber: 1g | Sugar: 7g | Vitamin A: 167IU | Calcium: 15mg | Iron: 1mg
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Looking for more?
You can find more easy Christmas recipes in our Thermomix Christmas Book - shop the full range of books and eBooks here.
Gail says
Just wondering why you suggest to divide the dough into 2 before chilling?
Lauren Matheson says
Hi Gail, it just helps the dough to chill quicker. Also when using the dough, can keep half in the fridge so it doesn't warm up too much.
Jess says
Easy & delicious but found mine didn’t keep their shape once they cooked.
sasha says
best recipes in the world
Liv says
Is it ok if it is sticky when you are about to roll it out before putting it in the fridge
Lauren Matheson says
Hi, yes it's fine to be a little sticky. It will firm in the fridge.
Tegan Harris says
Hello! Can I leave the dough in the fridge over night and roll and bake in the morning?
Tash says
Yes you can, but you might need to leave it out for a little while before rolling as it might be a bit difficult to work with otherwise 🙂
Wendy D Garland says
These are easy to make and delicious. I made them with gluten free flour. My granddaughter loved rolling out the dough and cutting the shapes (inbetween eating the cookie dough)
Leah says
Hey I’d love to know did you add more GF flour or just follow the recipe?
Wendy D Garland says
These are easy to make and delicious. My granddaughter loved rolling them out and making shapes (inbetween eating the dough)
Terese says
What sort of icing do you have on these cookies, can they be frozen iced?
Lauren Matheson says
Hi Terese, they are just a plain icing, 1 1/2 cups of icing sugar with a teaspoon of butter and boiling water combined until you get the right consistency