Thermomix Sugar Cookies

4.75 from 20 votes

These Thermomix Sugar Cookies are so simple to make and are perfect for baking with kids.

Prep Time10

Cook Time10

Additional Time1

Total Time1 20

Course: Cookies, Snack

Cuisine: International

Servings: cookies

Calories: 111kcal

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.

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.

Don't skip chilling the dough. Chilled dough holds its shape better in the oven.
Using baking paper on your cookie tray not only prevents the cookies sticking to the tray but also prevents them from spreading.
Make sure your icing sugar is soft and has no lumps before making the icing. If necessary, whizz it in the Thermomix for 10 seconds on speed 9 before starting.
You can freeze cookie dough if you have too much. Form it into discs as above and then seal it in a freezer bag. You can freeze for up to 3 months. Then just thaw in the fridge and bring it back to room temperature before rolling.
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.