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Light and fluffy sugar cookies

Light and fluffy sugar cookiesWhen the going gets tough, the tough get cooking (or perhaps this is just me?) – I find cooking to be wonderfully calming and goodness only knows this last week I have needed the calming influence of cooking (perhaps it is the therapeutic elements of viciously chopping veg or ruthlessly creaming butter and sugar?)

These are an evolution of a sugar cookie but with the addition of icing sugar to make them really very light and fluffy

My middle sized helper flattens them once I’ve rolled them into balls and is a dab hand at decorating the top with various sprinkle things we have stashed away in the cupboard – go bright, go pastel or don’t even bother if you prefer a minimalist vibe

Light and fluffy sugar cookies

Makes between 20 and 30 depending on how big you make them

300g plain flour

1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp cream of tartar

115g butter (or dairy free spread – they taste a bit better with butter)

120ml vegetable oil (ideally not olive oil because it’s a bit strong taste-wise)

100g caster sugar

65g icing sugar

1 egg

1 tsp vanilla essence


Blitz the butter, vegetable oil, caster sugar and icing sugar together in a blender (you can do this the old fashioned way but it takes longer, is harder work and you’ll probably end up with an icing sugar cloud over your kitchen) until nicely creamed and fluffy

Add in the egg and flavouring and give a quick blitz

Stir the flour, baking powder, bicarb and cream of tartar together

Add flour and raising agents to the egg / oil / sugar mix slowly and blitz until it forms a dough

Roll walnut sized balls of dough between your hands, pop onto a greased and lined baking sheet and gently pat to flatten

Scatter sprinkles or decorations of your choice

Cook at 200 degrees C for 10 minutes or until the edges are just starting to turn golden brown

Pop straight onto a rack to cool (be careful they are quite floppy until the cool) and guard until you can find time to sit down for 5 minutes with a cuppa to taste one as quality control

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