The chill and bake nature of these cookies means that you can make the dough well ahead of time and bake the cookies fresh, as you need them.
You can make 45 cookies from this recipe.
- 1/1/4 cups/2/1/2 sticks/275 g butter, softened
- Scant 1 cup/200 g sugar
- 1 egg
- 1 tsp vanilla extract
- 2/1/3 cups/350g all-purpose flour
- colored sugar sprinkles, to decorate
First, cream the butter and sugar together until pale and fluffy. Beat in the egg and vanilla. Add the flour mix to form a soft dough.
Next, shape into a log about 2 in/5 cm thick. Spread the sugar sprinkles on a sheet of nonstick baking parchment and roll the log in the sugar until well coated.
And then, wrap the log in another sheet of baking parchment and chill until firm. At this point the dough can be stored in the refrigerator for up to one week, or placed in a plastic bag and frozen for up to two months.
After that, when ready to bake, preheat the oven to 375F/190C. Lightly grease two baking sheets. Cut the log into slices 1/8 in/ 3 mm thick and arrange carefully on the baking sheets, leaving enough room for the cookies to spread.
Finally, bake until just firm, 8 to 10 minutes. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
How To Make Icedbox Sugar Cookies
The tart lime frosting lends a real tang to these sugary, sophisticated cookies.
Makes 22 cookies
- 1/2 cup/1 stick/125 g butter
- 1/2 cup/100 g packed light brown sugar
- 1 egg, beaten
- Grated peel of 1 lime
- 1 tbsp lime juice
- Generous 2 cups/300 g all-purpose flour
- 1 tsp baking soda
Frosting:
- Generous 1/1/4 cups/160 g confectioner's sugar
- 1 to 2 tbsp fresh lime juice
- Grated peel of 1 lime
First, preheat the oven to 350F/180C. Lightly grease two baking sheets. Cream the butter and brown sugar together until fluffy. Beat in the egg, lime peel, and juice.
Second, sift together the flour and baking soda, then beat into the butter mixture. Work together with your hands to form a soft dough.
Next, on a lightly floured counter, roll out the dough to 1/4 in/5 mm thick and cut out cookies with cookie cutters. Place on the baking sheets and bake until crisp and golden, 10 to 12 minutes. Let cool on the baking sheets 2 to 3 minutes, then transfer to a wire rack to cool completely.
Finally, to make the frosting, sift the confectioners' sugar into a bowl and stir in the lime juice and peel, mix until smooth. Spread or pipe over the cookies. Let dry for 1 to 2 hours or until the frosting has set. Store in an airtight container for up to five days.
How To Make Lime Muscovado Sugar Cookies
While the cookies are hot, press an indentation into the center of each one with your thumb and fill with a little jam.
This one is also healthy oatmeal raisin cookies. So you can make 20 cookies from this recipe.
- Scant 1 cup/150 g all-purpose flour
- 1 tsp baking soda.
- 1/3/4 cups/175 g rolled oats
- 1/2 cup/1 stick/125 g butter
- 1/2 cup/100 g packed light brown sugar
- 1 tbsp light corn syrup
- 1 tbsp water
First, you preheat the oven to 350F/180C. Lightly grease two baking sheets. Sift the flour and baking soda into a mixing bowl. Stir in the oats.
Second, place the butter, sugar, corn syrup, and 1 tablespoon water in a pan and heat gently, stirring until combined. Add to the dry ingredients and stir until well mixed.
Third, take small amounts of the dough, each about the size of a walnut, and roll into balls. Space them well apart on the baking sheets and flatten slightly.
Finally, bake until golden, 16 to 18 minutes. Let cool on the baking sheets for 2 to 3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to five days.
How To Make Oat Crunch Cookies
