This is a great cookie for cookie cutter cookies- it is the base cookie of the MCM “gingerbread” house

Sugar Cookie Recipe

This creates a great cookie but the dough really needs to be cooled prior to cutting out shapes as it can be sticky. I always roll the dough out on baking paper with lots of flour and actually leave the cookie on the baking paper and remove the excess dough around it. I find if you try and move the cookie it will alter the shape.

A great cookie to use as an alternative to gingerbread to make a fun Christmas house.

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Course Dessert

Ingredients

  

• ⅔ cup butter softened
• ¾ cup white sugar
• ½ tsp baking powder
• 1 Tbsp milk
• 1 tsp vanilla
• 2 cups all purpose flour
• 1 egg

Instructions

 

• Preheat oven to 180C
• In a large bowl beat butter on high speed to softened, then add sugar and baking powder. Beat until combined scarping sides of bowl occasionally,
• Beat in egg, milk and vanilla. Mix in flour
• Divide the dough in half and chill for 30 mins or until easy to handle.
• On a lightly flour surface, roll half the dough at a time until 3 mm. Cut the dough with a cookie cutter to your desired shape. Place 3 cm apart on an ungreased cookie sheet.
• Bake for 7 to 8 mins or until light brown edges and firm. Transfer to cool on a rack . If desired frost with Powdered Sugar Icing

Notes

To make “stainglass”

Cut out star within the star then put crushed hard candy in center. Cook as normal- watch carefully to prevent burning

Keyword cookies, dessert

This sugar cookie can be the base for a great “gingerbread” house – Check out these images from a Mid Century inspired house from last Christmas.