Sugar Cookies

These beauties are as the name suggests, packed with sugar so be warned! they are also buttery and crisp and go perfect with a glass of milk at breakfast.


Makes: approximately 36
Prep time: 20mins
Bake Time: 15-20mins

Ingredients

370g Granulated vanilla sugar or just granulated sugar
228g Unsalted butter, room temperature
228g Bread flour
1tsp Water
½ tsp Baking powder

Method

1. Place butter, sugar and water into a bowl - mix until well incorporated either using an electric whisk, stand mixer or by hand.
2. Sieve flour and baking powder together and then add to the sugar mixture, beat until it just comes together as cookie dough.
3. Divide the dough into 2 equal size portions around 405g each. Roll each portion into a log around 36cm in length , cut each log into 18 equal slices (2cm per slice) and then roll slices into balls.
4. Place dough balls on a baking tray lined with baking paper. Flatten slightly using palm of hand or finger tips which I prefer. Allow sufficient space between each cookie because they will melt and spread out that is unless you like the square edge effect some of mine have lol.
5. Bake at 300F/130C Fan/150C until cookies are a light golden brown (in my case very light because I like the chewiness of under baked cookies), about 15-20mins.

Before i forget, did you know? Betty Crocker never existed!
She was created in 1921 by the Washburn-Crosby Company in Minneapolis after the company ran a national puzzle competition and received thousands of entries. Suprisingly,they were also flooded with requests for baking advice!

The company soon realized they needed a constant person to respond, so the name Betty Crocker was chosen to be this person. Crocker was taken from William G. Crocker, the recently retired director of the company. The name Betty was chosen because it sounded cheery and wholesome and also was popular in the 20's.