Imposter Chef's Easter Sugar Cookies

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Imposter Chef's Easter Sugar Cookies

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Ingredients

36 piece(s)

Imposter Chef's Famous Sugar Cookies

200 g sugar
230 g unsalted butter
1 egg
2 tsp vanilla extract
1/2 tsp natural almond extract
480 g plain flour
1/2 tsp baking powder
1/4 tsp bicarbonate of soda
pinch of salt

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6

40min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
Birthday Children birthday Everyday Gift Holiday Kids in the kitchen Party Picnic

Recipe's preparation

Pre-heat the oven to 175°C and line 2 baking trays with baking paper.

Add sugar to the bowl, insert measuring cup and mill 10sec/speed 10

Add butter, egg, vanilla extract, almond extract, flour, baking powder, bicarbonate of soda and salt, insert the measuring cup and mix 10sec/speed 7. Scrape down sides of mixing bowl with spatula, insert the measuring cup and mix a further 10sec/speed 7.

Transfer cookie dough to a lightly floured silicone mat. Split the dough in two, wrap in cling wrap and place in the freezer for 10 minutes.

Remove one portion of the dough, unwrap it and place the cling wrap over the top of the dough and roll out to 5mm thickness.

Cut shapes with cookie cutters and place onto prepared baking sheets. Repeat with the other half of the dough and pop them into the oven for 10 minutes or until only just ever so slightly golden on the edges.

Ice and decorate your cookies using fondant or royal icing.

Accessories you need

Spatula TM5/TM6
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Tip

1. If you find your dough gets difficult to work with at any point, just pop it back in the freezer for a few minutes. Try to roll it out as few times as possible.

2. Decorated cookies last about a week if stored in an airtight container.

3. To freeze the dough, roll it into a ball, wrap it in cling wrap and place in an airtight container in the freezer for up to 3 months. When ready to use, thaw it out in the fridge completely before rolling out.

3. You can freeze the baked, undecorated cookies in an airtight container for up to 4 months. Bring down to room temperature before decorating.

4. I use these cookies as party favours, teacher's gifts, and or course, just treats for the kids.

Happy Baking!

Sarah Ross,
Virtual Thermomix Consultant

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.