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Monday, 12 November 2007

Iced Sugar Cookies

I thought I’d have a spot of light baking in the kitchen with these cookies to brighten up an autumn day! The texture has a nice crunch and I think they may even suit a children’s party theme too. Have fun experimenting with shapes, colours and sprinkles! If you haven’t quite enough icing depending on how thick you make it, they also taste fantastic as a plain cookie :)

Iced Sugar Cookies

200g (7 oz) self-raising flour
50g (1 oz) cornflour
110g (4 oz) butter
110g (4 oz) caster sugar
1 egg
Few drops of vanilla extract
1 tbsp milk or enough to bring the dough together
For The Icing
150g (5 oz) icing sugar, sieved
Few drops of lemon juice
A little water
Edible food colours of choice
Sugar sprinkles for decoration
Round cookie cutter


You will need 2 - 3 large baking trays covered with non-stick baking paper. Preheat the oven to 200°C/fan 180°C/400°F/Gas mark 6.

In a large mixing bowl sieve the flour, salt and cornflour. Add the butter and rub in with your fingers until it resembles breadcrumbs, then stir in the sugar. Beat the egg and vanilla extract together in a small jug and add to the mixture. Add the milk form the dough together with your hands into a ball; it will be a soft dough.

Chill the dough for about 30 minutes to 1 hour in the fridge wrapped in cling film. Lightly dust a work surface with a little flour and roll the dough out to a thickness of 5cm (2 in). Stamp out the cookies and then lay them on the prepared baking trays, (Re-roll the dough and stamp out more cookies until all the dough is used).

Place in the preheated oven for 10 – 15 minutes or until lightly golden brown. Leave to cool for about 5 minutes before transferring to a wire rack to cool.

For The Icing. Sieve the icing sugar into a mixing bowl. Add the lemon juice and a little water then beat until smooth. The consistency should be runny but stiff enough to coat the cookies. Dived the icing into three bowls and add the food colours of choice and coat the cooled cookies with icing and sprinkle over the sugar sprinkles. Leave the icing to set for a little while before eating or storing away.

Makes 20 – 30 cookies (depending on the size of cookie cutter you use).


Maria said...

Rosie your iced sugar cookies are so cute, i love the pastel colours and sprinkles ;o)


pat said...

Great blog & luvvvvv your cookies

Rosie said...

Hi maria,
I thought these cookies would be lovely for a childs party. I really had fun mixing the colours into the icing lol Thanks once again for calling by and your lovely comments :)

Hi pat,
Thanks for your kind comment and for calling by :)

Rosie x

Kelly Mahoney said...

Those are so cute! The colors and sprinkles are adorable.

Jeena said...

Hey Rosie these biscuits look lovely I am a huge fan of iced biscuits. I have some coming up also I love the colours you used recipe sound syummy too. :)

Happy cook said...

Wow they are so colour ful. Kids would love them. Well i will also love them. That would make me a big kid :-)

Rosie said...

Hi Kelly,
Awe thanks I do try to find different sprinkles to buy in and use :)

Hi Jeena,
I can't wait to view your cookies soon :)

Hi happy cook,
Heehee I think it was the kid in me when I was icing these cookies too :)

Thanks ladies for calling by and also for your kind comments too :)

Rosie x

Promotional Items said...

Very colorful! They look great!

Jerri said...

these cookies are so cute. I love all the colors!

Rosie said...

Hi P.H. Thanks for calling by my Blog and your kind comments too very much appreciated :)

Hi Jerri, Nice to *meet* you and thanks SO much for calling by my Blog and your kind comments too :)

Rosie x