With Christmas just around the corner, you really need to try our Thermomix Sugar Cookies 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. They take just a few minutes to make and then you just need to let the dough chill before rolling and cutting into shapes.
My Tips for making this Thermomix Sugar Cookies 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.
- 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.
For more Christmas recipe ideas, check out this post or you can also find more easy Christmas recipes in our 'ThermoBliss Christmas' Book.
You can view the entire range of books and ebooks here.
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:
Equipment
- Thermomix
Ingredients
- 150 grams butter at room temperature
- 165 grams caster sugar
- 1 tsp baking powder
- pinch salt
- 1 egg
- 15 grams milk
- 1 tsp 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 170 degrees (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
Both the dough and the biscuits are freezer friendly.
These sugar cookies are best stored in an airtight container.
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Enjoy!
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)
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