You are here:
  1. Home
  2. Baking - sweet
  3. Lulu & Stone Vanilla Sugar Cookie Recipe


1 Lulu & Stone Vanilla Sugar Cookie Recipe

2 Baking - sweet recipes
3
  • thumbnail image 1
  • thumbnail image 2
  • thumbnail image 3
Print to PDF
[X]

Print recipe

Lulu & Stone Vanilla Sugar Cookie Recipe

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

20 piece(s)

LULU & STONE VANILLA SUGAR COOKIE RECIPE

  • 200 grams Salted butter, room temperature
  • 200 grams caster sugar
  • 1 egg, room temperature
  • 1 tsp vanilla extract
  • 400 grams plain flour
Add to shopping list
  • 6
    30min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      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.
  • 9
5

Recipe's preparation

    Method
  1. 1. Add butter and sugar to your thermomix. Mix on speed 4 for 30 seconds.
    2. Scrape down the sides of the bowl.
    3. Add egg and vanilla. Mix on speed 4 for 20 seconds.
    4. Scrape down the sides of the bowl.
    5. Add flour and mix on speed 4 for 10 seconds.
    6. Scrape down as needed. Mix on dough function for 40 seconds.
    7. Lightly roll your dough into a ball then place on a floured work surface. Roll in the flour to coat then flatten. I don’t rest in the fridge before rolling.
    8. Use two 6mm dowels as guides on either side of the dough and roll out. Move your dough around between rolls to make sure it’s not sticking.
    9. Using cookie cutters, cut out your desired shapes. You can gently give the cutter a wiggle to get clean edges.
    10. Transfer the cut out shapes to a baking tray lined with baking paper.
    11. Allow the cookies to rest in the freezer for at least 15 minutes.
    12. Preheat your oven to 160°C fan forced and bake cookies for 10-12 minutes. You may need some trial and error here as every oven is different. I prefer my cookies to not have brown edges and be light in colour.
    13. Allow the cookies to cool completely before decorating.
10

Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now
11

Tip

To stick your fondant to your cookies I use a basic sugar syrup of equal amounts sugar to boiled water. Allow to cool before using and brush on lightly with a pastry brush.

I use Queen ready to roll white fondant and colour mill oil based food colouring to get my desired colour. Simply shake the bottle and knead into your fondant. Start with a small amount as you can always add more and darken your icing but you can’t take it out.

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.

Other users also liked...

Comments

Add a comment

  • This is a fantastic sugar cookie recipe. It is the...

    Submitted by Anitajane65 on 23. December 2023 - 07:17.

    This is a fantastic sugar cookie recipe. It is the only one I now use. It is quick, easy and delicious.

    Login or register to post comments

  • This recipe worked perfectly for me. I did make...

    Submitted by Pollyfrog on 15. December 2023 - 18:11.

    This recipe worked perfectly for me. I did make the dough on a very hot day and found by rolling out smaller pieces of dough ( about 10 shapes) then placing the cut out shapes on a tray into the fridge to firm up before baking worked well. Will definitely use this again when making cookies.

    Login or register to post comments

  • I'm a newb here in the cookie world. ...

    Submitted by MrsM73 on 8. September 2023 - 14:04.

    I'm a newb here in the cookie world.

    I've made this recipe twice this week and am struggling with the texture of the dough. Once I roll and cut into shapes, the dough is really soft and difficult to transfer to the baking sheet. I often lose the shape, it's been a struggle! They also spread slightly when cooking, is this normal?

    Once last question, I'm using the Queen fondant and kids think it's a little bland. Can you add flavouring to the fondant or will that affect the texture?

    Login or register to post comments