(Approx. reading time 1 min 14 secs)
Not the biggest fan of cookies. There, I said it! Don’t get me wrong, I love eating cookies, especially with a nice cup of tea. But baking them is just too much work for what you get, I’m much more of a muffin person (as my Instagram account shows). However, my children love making cookies, and that means that sugar cookies have become a regular recipe.
Choosing the ingredients
And if you’re egg-free, my favourite alternative for these cookies is flaxseeds.
You can also add up to half a cup of dry ingredients for flavour or texture. The ones on the photo had some drinking chocolate powder added.
Mix the dry ingredients
Make sure all ingredients are well mixed, I like to use a whisk.
Add the wet ingredients
Shape and cool
Shape the cookies on a cookie sheet.
These cookies will grow a bit and the dough is soft, so they are not great for cookie cutters. A traditional round cookie shape is best. They are also good for thumbprint cookies if you want to add some jam, peanut butter, or spread to them for extra flavour.
Cool the cookies in the fridge for at least 30 minutes before baking. If you skip the cooling, the cookies will melt ad you will end up with one giant cookies instead.
Bake the cookies in the middle rack of an oven preheated to 180 C (360 F) until they are golden brown, depending on the thickness and size that will take between 10 and 20 minutes.