Sugar Cookies Recipe

Get your mixing bowls ready! Greyeno Rusberg is sharing his classic recipe for sweet and simple Sugar Cookies. By creaming the butter and sugar until perfectly light and fluffy and rolling the 60g dough balls in extra sugar before baking, he creates a soft cookie with a delicate crunch. Watch the episode below, preheat your oven to 180°C, and let’s get baking!

By:

Greyeno Rusberg

Ingredients

320g Flour
250g Sugar (extra 50g for coating)
225g Butter
2 teaspoons Baking Powder
1 teaspoon Salt
1 teaspoon Vanilla
1 large egg
Optional: 1/2 cup (approx. 120ml) Nammilk fresh cream for whipped cream topping

Directions

Preheat oven to 180°C.
Cream together the butter and sugar until light and fluffy.
Add the egg, baking powder, salt and vanilla. Mix well.
Gradually add the flour, a little at a time, until you have a soft dough that does not stick.
Weigh and roll the dough into approx. 60g balls.
Roll each ball in the extra sugar and place on a baking tray.
Slightly flatten each cookie.
Bake for 14 minutes, rotating the tray after 7 minutes for an even bake.
Remove cookies from the baking tray immediately after baking to prevent overbaking.
Allow to cool on a wire rack.

Optional topping

Measure out 1/2 cup (approx. 120ml) of Nammilk fresh cream.
Beat until light and fluffy.
Top the sugar cookies with the whipped cream, serve and enjoy with a glass of Nammilk fresh milk!

Tips

For softer cookies, avoid overmixing the dough.
Leave enough space between cookies as they spread slightly while baking.
Store in an airtight container to keep the cookies fresh and soft.
Use a kitchen scale for precise weighing of ingredients and cookie dough balls.

More Coming Soon