Crisp sugar cookies
Thin rolled vanilla sugar cookies with lightly browned edges and a clean snap.
Prep35 min
Cook10 min
Rest30 min
Oven175°C
Servings48
Recovered from Christoph's Apple Notes and rebuilt from the verified source formula
Ingredients
Written for a 33 × 45 cm baking sheet
Units
Temperature
Servings
- 225 g unsalted butter, softened rounded
- 400 g granulated sugar rounded
- 100 g whole egg, 2 large eggs rounded
- 5 ml vanilla extract rounded
- 600 g plain flour rounded
- 6 g baking powder rounded
- 5 g baking soda rounded
- 3 g fine salt rounded
- 60 ml milk rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Beat butter and sugar until light and fluffy, then beat in eggs and vanilla.
- Whisk flour, baking powder, baking soda and salt. Add to the butter mixture alternately with the milk. Cover and chill for 15 to 30 minutes until manageable.
- Heat the oven to 175°C and line trays. On a lightly floured surface roll the dough 3 mm thick.
- Cut 5 cm shapes and place 5 cm apart. Keep unbaked dough cool while batches bake.
- Bake for about 10 minutes until the edges are lightly browned. Transfer to racks and cool completely.
Notes
- A 3 mm roll and lightly browned edge are what make this version crisp rather than soft.
- The large batch can be halved cleanly. Chilled cut-outs may also be frozen before baking.
- Contains dairy, egg and wheat.
Sources consulted
Sources consulted
From Christoph Mayer