Ingredients
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
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 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.
Method
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.
Thermomix Model
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Recipe is created forTM 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.
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.
Comments
This recipe is a delightful find! It perfectly balances creativity with simplicity, making it both exciting and achievable for anyone to try. The ingredient choices feel purposeful, each one contributing to a symphony of flavors that’s sure to gacha heat impress. The clear, step-by-step instructions make it approachable while still leaving room for a personal touch. It’s not just a dish—it’s a celebration of good taste and thoughtful cooking. This recipe is bound to become a favorite in any kitchen!
Thank you for your recipe
slither io
This is a fantastic sugar cookie recipe. It is the only one I now use. It is quick, easy and delicious.
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.
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?