Sugar Cookie Recipe

I was asked today by online friend Althiem (shout out to you!) who I met while playing Final Fantasy XIV Online, if I could share the sugar cookie recipe that I use.

Well, of course I can!

I actually use Peggy Porschen’s recipe but I’ve added my alterations and tips. If you’d like to see some of her work, you can visit

Sugar Cookie Recipe

Makes about 25 medium-size or 12 large cookies.

Baking temperature: 180 degrees C, or 355 degrees F. (Reduce slightly if you have a fan forced oven, I usually bake these at 160 in mine.)

Baking time: 6-10 minutes, depending on size (Again, due to my absolutely shitty oven, I cook 5 minutes and then turn the tray as the back left corner is hotter than the rest and that poor cookie will burn)

Ingredients (sorry my dear American friends, you’ll have to convert this stuff)

200 grams unsalted butter, softened (Personally I use salted butter as I think the cookie has more flavour, but it’s up to you)

200 grams caster sugar (this is fine granulated sugar)

1 egg, lightly beaten

400 grams plain flour (all-purpose non-rising flour)

Optional flavours:

Vanilla: add seeds from 1 vanilla pod, or 1 tablespoon of vanilla essence.

Lemon: add finely grated zest from 1 lemon

Orange: add finely grated zest from one orange


  1. Using an electric mixer with paddle attachment, cream the butter, sugar and chosen flavouring until well mixed and just becoming creamy in texture. Don’t overwork or the cookies will spread during baking.
  2. Beat in the egg until well combined. Add the flour and mix on low speed until a dough forms. Gather it into a ball, wrap in cling film and chill in the fridge for at least an hour. (This really depends on your climate, if it’s freezing, you probably won’t need to refrigerate.)
  3. Place the dough on a floured surface and knead briefly. Roll out to an even thickness.
  4. Use cookie cutters to cut out your desired shapes and lay these on a baking tray. (This should be non-stick, or use greaseproof paper if not.) If the dough has softened too much, pop the tray into the fridge for 30 minutes before cooking.
  5. Bake for 6-10 minutes depending on size, until golden brown at the edges. Leave for a few minutes on the tray, then move onto a wire rack to cool completely.

Tip: Always cook similar sized cookies together so you don’t have problems with over- or under-cooking.

Tip: Refrigeration of the dough makes it firm enough to reduce spreading while baking.

I hope you’ll give it a go and let me know how they turn out!

Until next time, have fun!

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