These Thermomix Sugar Cookies are so simple to make and are perfect for baking with kids.
This sugar cookies recipe is one of my kids' favourite. They love helping to roll out the dough, cut out the shapes... and of course, the fun bit: decorating them!
We have been making sugar cookies together since they were really tiny - and it was always a great way to entertain groups of kids at home on rainy days.
Nowadays my kids can make these homemade sugar cookies all by themselves. Here they show you how.
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Rolling out Sugar Cookie Dough
The one thing I have always struggled with sugar cookie dough is getting it the right consistency for rolling. After chilling, it can be too hard to roll out.
However, I find that with a lot of sugar cookie recipes the dough is too soft and sticky to roll before you chill it.
With this recipe, the dough is fine to roll out as soon as you make it. But to prevent the cookies from spreading I still recommend chilling the dough.
So for this reason, I roll the dough out BEFORE chilling it. It works a treat.
To do this: tip the dough out of the Thermomix onto a floured surface and bring it together with your hands. Next, divide the dough into two equal portions and make a disc from each one.
Next place each disc onto a piece of baking paper and roll out to ¼ inch thick. Stack the two pieces of baking paper on top of each other and refrigerate for at least 30 minutes.
Once chilled you can go right into cutting out the shapes. Once you have cut out all your shapes, bring the remaining dough back together and roll out again.
You can repeat this until you have used up all the dough.
Top Tips for Making Sugar Cookies
These are some tips I have picked up after many years of making sugar cookies:
- Use cold butter. I know most recipes for sugar cookie tell you to use softened butter. But the Thermomix can handle mixing cold butter and it makes the dough easier to roll out before you chill it. I take it out of the fridge and cut into pieces and leave for 15 minutes before using.
- Don't skip chilling the dough. Chilled dough holds its shape better in the oven.
- Use baking paper on your baking sheet. This not only stops the cookies from sticking to the baking sheet, it also helps prevent them from spreading.
- Make sure your baking sheet is cool when you put the cookies on. You will need to bake the cookies in batches. When you take the baking sheet out of the oven, make sure it is cool before you put the next batch in (I wave my around the kitchen to cool them down quicker!)
- Keep an eye on them. You want to pull the out of the oven before they start to brown.
- Remember that cookies will still be soft when they come out of the oven. They will firm up as they cool.
Icing for Sugar cookies
I like to use royal icing for sugar cookies (I also use it for my Gingerbread Cookies).
I used to be scared of making royal icing - it always seemed there would be too much to go wrong. But thankfully the Thermomix makes it super simple - I get the kids to feed the icing sugar through the hole in the lid while it mixes.
Once you have made the icing, transfer it immediately to a piping bag. It will start to dry out and thicken if you leave it in the Thermomix bowl too long. So transfer to the piping bag as soon as possible. If it thickens you can add a drop of water.
Any remaining icing can be kept in an airtight container in the fridge for up to 3 days.
If you don't like the idea of using raw eggs in the icing, you can buy Royal Icing Mix that contains pasteurised egg powder - you just add water and mix in the Thermomix for a couple of minutes.
Yes you can. I suggest forming it into two discs as above and then sealing in a freezer bag. You can freeze for up to 3 months. Thaw in the fridge and bring back to room temperature before rolling.
Yes you can - both iced and non-iced sugar cookies can be frozen. Layer them between baking paper in a sealable freezer-safe container. They will last for up to 3 months. Thaw and bring back to room temperature before serving.
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Thermomix Sugar Cookies
- Non-Stick Baking Pan
For the Sugar Cookies
- 150 g white sugar
- 170 g butter
- 1 egg
- 1 tsp vanilla extract
- 280 g plain flour
- ½ tsp baking powder
- ¼ tsp salt
For the royal icing
- 1 egg white
- 250 g icing sugar
- Few drops food colouring optional
For the Sugar Cookies
- Weigh the Sugar into the Thermomix bowl. Grind for 10 seconds / speed 10.
- Add the remaining ingredients and mix for 10 seconds / speed 7.
- Scrape down the bowl and repeat for 5 seconds / speed 7.
- Turn the dough out onto a floured surface and use your hands to bring it together. Divide into two equal portions and shape each portion into a disc.
- Place each disc onto a piece of baking paper and roll out to ¼ inch thick. Place the two pieces of baking paper on top of each other, place onto a tray and chill in the fridge for one hour.
- Once chilled, pre-heat the oven to 170 C / 350 F. Line a baking sheet with baking paper.
- Use cookie cutters to cut out shapes. Place the cookies onto the baking sheet. They shouldn't spread too much but ensure they have space between them.
- Once you have cut as many shapes as you can, bring the dough together again and roll out again and repeat until you have used up all the dough.
- Bake in the oven for 9-11 minutes. Keep an eye on them and remove before they begin to brown. Remember that cookies are soft when you take them out of the oven and will firm up as they cool.
- Allow to cool for a few minutes on the tray before transferring to a cooling rack to cool completely before icing. Ensure the baking tray is cool again before cooking the next batch.
For the Royal Icing
- Insert butterfly into a clean, dry Thermomix bowl.
- Add the egg white and beat for 1 minute / speed 4 / MC off. Scrape down the sides
- Set the timer to 2 minutes / speed 4 and slowly feed the icing sugar through the hole in the lid.
- The consistency should be good for piping. If it is too thin, add icing sugar 1 tablespoon at a time until you get the right consistency. If it is too thick, add water ½ a tablespoon at a time until you get the right consistency.
- Transfer to a piping bag fitted with a piping nozzle (I use the Wilton 4 piping tip) to decorate the cookies.