This recipe for sugar cookies are easy to make. You just need a couple of ingredients and you can add or change all of them to make different kinds of sugar cookies. I present to you my own basic recipe and my 3 favourite variations:
This makes about 30 cookies of 15-20g each.
- 150g butter
- 100g sugar
- 100g almond flour
- 110g self-raising flour
- 1 egg yolk
- 2g salt
Extra ingredients for toppings:
- grated coconut
- Put the butter, sugar, flour, egg and salt into a big mixing bowl and start kneading until you have a coherent ball of cookie dough that doesn’t stick anymore. Depending on the quality and type of almond flour you use, you might want to add a little more ordinary flour to make it less sticky.
- Let the dough rest in the fridge until it hardens up a bit. This step isn’t essential, but will make it easier to shape the dough into cookies. I divided my dough into four lumps, because I wanted to make 4 types of cookies
- Get your scales out and measure out little balls of cookie dough that weigh around 20 grams. Put these on a sheet of parchment paper (click here for my tip on how to make circular parchment paper). Leave enough room around each little ball, as the cookies will be bigger than this.
- Roll the little ball in the preferred decoration (graded coconut in the example below) and put them back on the pachment paper. Use a glass with a flat bottom to gently press the cookie into shape. As all your balls have the same weight and therefore size: if you press them down they will all get the same height and thickness and be perfect little circles. If your dough is sticky: put some oil or butter on the bottom of the glass.
- Bake the cookies in a pre-heated oven at 180°C for about 20 minutes. The cookies will be soft and brittle when you take them out of the oven. They will harden as they cool down. You can keep them in a cookie jar for a couple of days.
Tips and things I’ve learned:
- The more you knead the dough, the less brittle your cookies will be.
If you shape them with a rolling pin and use a cookie cutter, you somehow loose the airiness of the dough. The cookies will be flatter and less crumbly. You can use this recipe and use a cookie cutter, but they will simply taste better the less you try to shape the dough.
- Scales come in very handy.
If you weigh each cookie, you’ll know for sure that they’ll end up the same size and that they’ll all be done at the same time. If I don’t use scales, I end up with all different sized cookies. And by using the glass to press the little balls down, you can also see that they all have the same thickness.
- Whole wheat flour doesn’t work
I’ve tried making cookies using whole wheat flour instead of self-raising flour, which wasn’t a great success. The cookies started to taste a bit like bread, and I really missed the lift that self-raising flour gives the cookies. Perhaps in a recipe combined with oatmeal and raisins the whole wheat flour would work better.
- Add extra ingredients after you make the balls
If you add nuts or chocolate chips during the making of the dough, you get an uneven spread of the deliciousness. You can control an even distribution by adding them to the little balls of dough and using the glass to press them into the cookie.
Other great cookie variations:
- Lemon juice in the dough and lemon zest pressed into the cookie
- Chocolate chips
- Cocoa powder (do knead this into the dough)
- Chocolate glazing