Sugar cookies
I’ve actually made these a few weeks ago.. it’s lying in my tupperware somewhere in the kitchen. Been wanting to decorate it with Royal icing, but I still couldn’t find the time. I am running here and there between preparing cakes for my second book, weekend classes and the usual housewife daily chores. Anyway, here’s how I made these delicious cookies (the base for Decorated cookies).
There are loads of recipe out there, this is the one that I used:
3 cups all-purpose flour (t.gandum) 1/2 teaspoon salt 1 cup unsalted butter (softened) 3/4 cup sugar 1 egg (large) 2 teaspoon vanilla essence (or other essence)Whisk the flour and add the salt into it. Cream the butter and sugar until it is mixed, probably about 3 to 4 minutes. Add the egg and essence. Scrap and continue mixing until all is blended. Turn the mixer to a slow speed, add the flour bit by bit until all is mix. Do not overmix. Done. Now here is the tricky part. The dough is very soft, you need to put it in the fridge for a while until it is hard enough to roll.
I am using parchment papers to ease the job. Scrap the dough onto the parchment paper. Then put another layer of parchment on top of the dough. Roll and flattened it.
Make some space in your fridge. I clear one whole shelf and transfer the whole thing, parchment paper with the dough in between, into the fridge. Let it cool and hardened, I think at least for half an hour.
Preheat the oven, about 350F. Remove the dough from the fridge and cut them with your cookie cutter. Arrange on your cookie pan which has been lined with parchment or non stick baking sheet, leaving 1/2 inch between the cookies. Bake for about 15 minutes until they turn golden around the edges. If the dough turns too soft, put it in the fridge again and repeat the process.
Give it a try, not that difficult after all. Cheers 
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Salam, I\'m the author of the book \"Kraf Gula\" (Sugarcraft) published by Utusan Publications. Teaching cake decorating classes during the weekend and also accepting fondant cake orders for all occasions. Email - minbakingproject@gmail.com. Hp 019-3805344. Thanks for visiting :) Kuala Lumpur, Malaysia. 
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YASMIN SANUSI. Kuala Lumpur, Malaysia. A mom, cake decorator, cake deco teacher and Author. Contact me at 019-3805344, email : minbakingproject@gmail.com. 
March 1st, 2010 at 2:48 pm
Salam Yasmin,
Thanks for sharing the recipe. How long can I keep the cookies (with or without the icing) in a tupperware container?
March 11th, 2010 at 5:27 am
I love making sugar cookies. I really love to make them around any holiday- I just switch out the cookie cutters! If you go to some really big outlet stores, you can buy a really cheap bucket full of all kinds of cutters for every occasion. Such a fun and festive treat that I’ve grown up loving!
March 18th, 2010 at 1:05 pm
Salam K.Min…saya dari Johor Bahru…nak tanye pasal royal icing…kebykan resipi omputih saya jumpa ade 2 jenis, 1 pakai meringue powder, 1 lagi pakai putih telur….yang mana satu lebih baik?…dan berapa lama icing tu bole tahan kalau pakai meringue powder? berapa lama pula boleh tahan kalau pakai putih telur?…tapi setahu saya, meringue powder tu mmg sgt mahal…xtau la berbaloi ke kalau nk pakai untuk jualan…harap k.min dapat menjawab soalan saya, saya ni baru belajar…cuba2 sendiri aje tgk dari buku dan internet…setakat ni belum sempat nak pergi join kelas…dan kelas decor cookies kat jb ni mcm x ade je…
March 24th, 2010 at 4:48 pm
hai… k.min….. best sgt tgk blog nie… mcm2 menda leh belajar… tp k.min, x faham pasal roya icing nie….. byk yg sy tengok kat web.. nak wat royal icing guna meringue powder…. tp ada gak yg guna kan putih telor… .actually yg mana ok…pastu royal icing nie kalau kita nak letak atas cookies pun boleh gak ke?
March 28th, 2010 at 11:31 am
Oh wow!!! Your sugar cookies look cute! It will be my first time to make sugar cookies. I saw your cookies. They are just fantastic! I hope I will make my cookies as good as yours.
Thanks for sharing!
March 30th, 2010 at 5:19 pm
salam kak min, saye pun nak tau macam mana nak store sugar cookies nih…mase dry lepas frosting tu xmasuk angin ke?
April 4th, 2010 at 10:40 pm
Fazy, I guess tempoh simpan dia mcm biskut raya jugak.. dlm beberapa minggu.
SMS, thanks for dropping by.
Farhana, personally akak suka pakai meringue powder sebab malas nak guna telur. Lagi cepat dan tak messy. Ada yg ckp if pakai meringue just letak Royal icing tu kat luar, if pakai putih telur letak dlm fridge. Tahan dlm seminggu dua tapi semakin lama semakin tak elok qualitynye. Selamat mencuba ye.
Tinit, boleh pakai dua-dua. Memang boleh letak atas cookies. Dia akan jadi keras sebab dlmnye takde butter.
Hi Christine, how did your cookies turn out ? Good luck to you
Diana, tak masuk angin, tapi lepas kering cepat-cepat masuk tupperware.
April 5th, 2010 at 5:02 pm
salam kak yasmin…de x resepi tuk frosting biskut yg simple n sedap?leh gune buttercream x?
April 5th, 2010 at 6:32 pm
Salam, akak ingin bertanya bagaimana untuk menjaga biskut icing ini supaya tahan lama dalam keadaan yang baik rupa bentuknya. Akak pernah buat biskut icing ini tetapi ianya cepat rosak bila suhu bilik tinggi atau bila ianya ditinggalkan lama sikit dalam kereta. Boleh tolong bagi tips.
Terima kasih.
April 9th, 2010 at 4:27 pm
Hai yasmin,
i’m julie. very interested to joint ur class at KK on june.
Plz inform me at my email or call me (019-823 0450)
thanks,
jj
kk
April 19th, 2010 at 1:17 pm
Salam Diana, boleh guna Royal icing to decorate the cookies, tgk next post ye.
Noor, biskut ni mcm biskut raya je, just masuk tupperware. And jgn bagi suhu panas sgt,sebab byk butterkan..
Hai Julie, I hv emailed you. Thanks.
May 30th, 2010 at 1:04 pm
dear kak min…tq byk2 for the kukis resipi…sedap n x manis…on going to be my doorgift f.c for my wed next week tq kak min for sharing..
June 13th, 2010 at 12:27 am
salam, kak saya tanya mcm.saya buat fonden kan knp klu saya buat bungga dia x keras ya. blh x akak tlg ajar saya mcm nak buat.t.kaseh
June 13th, 2010 at 11:23 pm
salam kak min,
dari mana kita boleh dapatkan meringue powder ya?