Vanilla cookies
No spread vanilla cookie recipe ideal for shaped cookies
Ingredients
- 450 g plain flour
- 230 g block butter at room temperature
- 200 g caster sugar
- 1 egg
- 2 tsp vanilla extract
Instructions
- Cream butter and sugar together in a stand mixer with the paddle attachment until pale and fluffy. Gradually add the egg and vanilla. Add the flour in 2 batches with your mixer on low, scraping down the bowl between batches. The dough should come together to form a ball of cookie dough. This will make around 14-15 large cookies.
- Cut 4 large pieces of baking paper. Split the dough into 2 large balls on top of 2 of the pieces of baking paper. Place the other pieces of baking paper on top. Use a rolling pin (I use a Joseph Joseph one with spacers to get an even thickness of dough), to roll out your dough between the 2 pieces of baking paper. Please your dough on a tray and place in the fridge for at least 30 minutes.
- Preheat your oven to 180 degrees C.
- Remove the dough from the fridge and cut out your cookies. Place your cut cookies onto baking paper on a baking tray and put back into the fridge for 30 mins.
- Remove from the fridge and immediately place in your pre-heated oven for 12-15 mins.