Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Design.
This recipe is based on Best Sugar Cookie Recipe by In Katrina’s Kitchen.
- Butter – 240 gram/ 1 cup
- White Sugar – 201 gram/ 1 cup
- Vanilla Extract – 1 teaspoon
- Almond Extract – 1/2 teaspoon(optional)
- Egg – 1
- Baking Powder – 2 teaspoons
- Flour – 381 gram/ 3 cups
- Cookie Cutters or a glass
- Some extra flour for powdering the rolling pin and the work place
- Preheat your oven to 180 degrees celcius/ 350 degrees fahrenheit.
- In a big bowl mix the butter and sugar until well combined. You can either use a mixer or kneed the dough with your hands.
- Add the egg and the extracts.
- Add the flour.
- Sprinkle some flour on your work space and divide the dough in batches. I usually divide in about four batches. Put the first batch on your work place and roll it flat with a rolling pin.
- Now use a cookie cutter to cut out the cookies or a glass upside down.
- Put the cookies on a parchment paper covered baking sheet and once thewhole sheet is filled put them in the oven.
- Bake for around 8 minutes or slightly longer if the cookies aren’t brown yet. When they are slightly brown around the edges get them out.
- Make the other batches until all cookies are made.
Butter, slice it in small pieces so it’s easier to kneed through the dough
Add the sugar and the extracts
Here’s what the dough looks like when the butter, sugar and extracts are mixed
Add the egg and the flour
You should be able to kneed the dough into a ball shape. Add a bit water if too dry.
Prepare the work field and rolling pin with some flour
Roll the dough till it’s flat
Cutting the cookies
Unbaked sugar cookies lining the baking sheet
Baked sugar cookies lining the baking sheet
- Cinnamon Cookies Mix some cinnamon trough the dough. Add enough cinnamon so you can see the swirls through the dough and it’s hard to mix any more through it.
- Coconut Cookies Mix some coconut trough the dough. Add a lot of coconut to the dough as else you don’t taste it that well. Just like with the cinnamon keep adding coconut until it’s difficult to mix any more through the dough.
- Cashew Nut Cookies With a blender blend cashew nuts until they are very small. Then mix the pieces through the dough.
- Decorated Cookies Mix some powdered sugar with water and add on top of the cookies, you can also add food coluring to the frosting. On top of the frosting you can add even more decorations.
- Dark Cookies Instead of white sugar add dark brown sugar to the dough to make the cookies darker. Don’t combine this with the chocolate or cinnamon option as it will be difficult to see if you added enough of them to the dough. Can be combined with the other variaties.
- Chocolate Cookies Mix some unsweetened cacao powder trough the dough.
You can also mix most of these options, like cinnamon chocolate cookies or chocolate cashew nut cookies. The dark cookies in the picture are actually cinnamon chocolate cookies. I often divide the flour in four pieces so I can try multiple variations. I tried making them with little chocolate chips once and while they tasted good, it was difficult to make because when rolling the dough all those chocolate chips didn’t roll as well. So I would recommend against putting large pieces in it.