My Go-To Sugar Cookie Recipe

My Go-To Sugar Cookie Recipe

This is my reliable base recipe for cut-out sugar cookies. It's perfect for decorating with fondant or royal icing and works beautifully with egg substitutes too — just swap in your preferred alternative and you’re good to go.

Ingredients:

• 250g Butter
• 220g Caster Sugar
• 2 Eggs
• 5mL Vanilla Extract
• 530g All Purpose Flour
• 44g Cornflour
• ¾ tsp Salt (only if using unsalted butter)

Instructions:

1. Cream together butter and caster sugar.
2. Add eggs (or egg substitute) and vanilla, and mix until combined.
3. Slowly mix in flour, cornflour, and salt until just incorporated.
4. Roll out dough and chill for at least 30 minutes — overnight is even better. (You can freeze it at this stage too.)
5. Cut into shapes and place on a baking sheet.
6. Bake at 200°C fan forced for 8–10 minutes.
7. Let cookies cool on the tray for 10 minutes before transferring to a wire rack.
8. Decorate with royal icing or fondant once completely cool.

That's it — no extra fluff, just a dependable recipe I come back to every time.