Whether you want to make Christmas cookies or Easter cookies or just plain cookies: this is my go to recipe for sand cookies!
Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.
What you'll need
- 180 grams of Butter*
- 140 grams of Powdered Sugar
- 300 grams of Flour
- 2 Egg Yolks*
- 1 teaspoon Vanilla Extract
*Make sure these ingredients are at room temperature.
What you'll need
- Paddle or Dough Hook Attachment(s)
- Electric Mixer
- Big Mixing bowl
- Rolling Pin
- Silicone Spatulas
- Silicone Baking Mat
- Plastic Wrap
- Baking Paper
- Optional: Stack of paper or a Rolling Pin Ring of 3 millimetres thick*
- Optional: Extra Flour or Plastic wrap**
*This makes it easier to roll out the dough to 3 millimetres thick.
**You'll need to pick one, either put some flour on your rolling pin or place plastic wrap over the cookie dough and then roll it out.
- Preheat your oven to 180 degrees Celsius.
- Beat the butter with an electric mixer. Add in the powdered sugar, a little at a time. Mix until it's well incorporated.
- Now add the egg yolks and the vanilla extract, mix until it's well incorporated.
- Add in the flour and mix well one more time. Make sure to scrape down the bowl.
- Shape the dough into a rectangle or ball, whichever you prefer, and wrap it in some plastic wrap.
- Refrigerate the cookie dough for an hour.
- Place your cooled cookie dough on a baking mat and roll it out to about 3 millimetres thick.
NOTE: Place plastic wrap on top of the dough to roll it out or use a little bit of flour so the dough won't stick to your rolling pin.
- Cut out whatever shapes you'd like and place the cookies on a baking tray lined with baking paper.
- Place the tray in the oven and bake the cookies for about 10 minutes at 180 degrees Celsius.
NOTE: Once they're done the bottom will be slightly browned.
- Let them cool completely before handling, or they'll crumble.
Leftover dough: Gather it up and repeat steps 5 through 8.