the Sage Test Kitchen
Essential Sugar Cookies
Say goodbye to tedious creaming and hello speedy cookie dough. The Sage Food Processor streamlines the process, so you’re ready to roll and cut, in half the time. Crispy, golden and melt-in-the-mouth…will you dunk, decorate or devour?
1 hr 30 mins total time
30 mins active time
Easy
Makes about 14
Ingredients
Measurements:
115 g unsalted butterchopped, at room temperature
100 g caster sugar
2 tsp vanilla extract
1 egg yolk
250 g plain flour
¼ tsp fine salt
Instructions
- 1Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Add the butter, sugar, vanilla and egg yolk and process until well combined, scraping down the side occasionally. Add the flour and salt and process until the mixture resembles fine crumbs.
- 2Turn the dough onto the bench top and bring together into a ball. Roll between sheets of baking paper until 5mm thick. Place on a flat tray and refrigerate for 30 minutes, or until firm.
- 3To preheat the oven, insert the wire rack into position 4. Set the oven to Cookies, No Fan, 165°C, for 15 minutes and press Start.Tip: Recipe has been optimised for the Smart Oven Air Fryer XL.
- 4Using your favourite cookie cutters, cut the dough into shapes and place on baking paper lined trays.
- 5Once preheated, place one tray in the oven and bake for about 15 minutes, or until pale and just cooked. Repeat with the remaining cookies.Tip: Keep the uncooked cookies in the refrigerator while each batch cooks.
- 6Stand the cookies on the trays for 5 minutes before transferring to a wire rack to cool.
- 7These crisp, golden cookies will happily sit in your airtight cookie jar for up to a week. But hey, there’s way too much fun stuff to keep them in there. Sandwich or top with jam, frosting or ice cream. Crumble into parfaits or use as croutons over yoghurt and fruit salad. We love them dipped in chocolate or caramel for a cookie fondue or layered in a cake pan as the base for an ice cream cake.
