It’s the most delicious (sugar cookie) sausage sizzle you’ll see today!
Want a delicious biscuit recipe to keep the kids amused with cutting and decorating – or perhaps you might want to make an edible gift for someone special? Hand on my heart, you NEED a sugar cookie recipe. Sugar cookies are the most delicious cookies you can pretty much whip up from your pantry – and EVERYONE loves to munch ’em!
I’ve covered these dachshund sugar cookies in fondant but you can just as easily cover them in icing, melted chocolate or even leave them naked! Whatever tickles your tastebuds.
Don’t have a sausage dog cookie cutter? You can find a similar cutter here. Alternatively, you can use any shape you like!
Tips for successful sugar cookie baking:
- When the dough is rolled out, DO try to cut as many shapes from the dough the first time. The more you re-roll the dough, the less they can keep their shape as they bake (in my experience).
- Let your baked cookies rest on the tray for a few minutes before moving them to a cooling rack.
- Be careful not to overcook sugar cookies! Bake them until they’re just golden kissed around the edges.
- Baked, undecorated sugar cookies can be frozen for up to three months.
Sugar Cookie Recipe
- 225g unsalted butter, slightly cooler than room temperature
- 200g white sugar
- 1 tsp vanilla bean paste (or vanilla essence)
- 1 large egg
- 2 tsp baking powder
- Pinch of salt
- 360g plain flour, plus extra for dusting
- Cookie cutters (this sausage dog cutter is from Meri Meri)
- Ready-made fondant
- Cornflour to dust
- Food colouring
- Edible food pen
- Preheat oven to 180°C. Line two baking trays with baking paper. Using a stand mixer, cream together the butter and sugar for four minutes until pale and fluffy.
- Beat in the vanilla and egg until combined.
- Sift together the flour, salt and baking powder into a separate bowl. Add the flour mixture in three parts, combining the flour into the mix between each addition so it doesn’t fly out of the bowl!
- Mix the dough until it starts to pull away from the sides of the mixing bowl. If it appears to be too dry, turn it out onto a lightly floured benchtop and using wet hands, knead the dough together until soft.
- Divide the mixture into two or three parts. Roll it out onto a lightly floured surface to about 6-8mm thick. Dip the cookie cutter into flour before stamping your cookie shapes out. Place them on the prepared baking tray. Repeat for remaining dough.
- Bake the cookies for around 6 to 8 minutes (depending on shape), or until the edges of the cookie are just turning a light golden shade. Let them rest on the tray for five minutes to firm up before transferring to a cooling rack to cool completely.
- If covering the cookies in fondant (as I have here) you can dye white fondant to your desired colour using food dye. Just add a drop and knead it until smooth.
- Dust a worktop with cornflour and roll the fondant until smooth. Cut the fondant shape with the same cookie cutter. Dab the cookie with water (on a pastry brush or finger) and lay the fondant shape on top of the cookie. (Water acts like glue!)
- Poke a sprinkle into the fondant for the eyes and dot it with the edible marker. Clever! Leave the sugar cookies out on a bench overnight to dry (they won’t go stale, promise) if you can resist the temptation to eat them straight away.
These sugar cookies can be kept in an airtight container for a week, but I doubt they’ll last that long before being gobbled up!