I was torn about whether to shoot these cookies. They were plain and kinda boring looking – I had no idea how the styling was gonna work but as you can see now it turned out nicely (hindsight is always a beautiful thing). It’s easy to take a photo of something already pretty but the real test is shooting an ordinary subject and making it amazing. I’m quite an average baker so although my desserts taste nice it does look average. As a photographer it’s been a great challenge trying to make these guys stand out and have the dessert look amazing. Lots to learn but it’s a fun ride :)
Do these photos make you want to bake them? I hope they do because these vanilla sugar cookies are so tasty. It’s buttery like shortbread but has a sweet vanilla taste – simplicity at it’s best :D The good is that they are very light and not too sweet but the bad is that you can smash down so many of these cookies without even noticing. I had leftover peanut butter frosting from the brownie cookie recipe so I paired it with these vanilla sugar cookies. It gives that sweet hit that sweet tooths like me were craving from this biscuit.
Happy baking all :)
Vanilla Sugar Cookies
Recipe adapted from Polka Bakes
Makes 20-25 medium sized cookies
200g unsalted butter
200g caster sugar
400g plain flour
1 tsp vanilla extract
Pinch of salt
- Preheat oven to 195°C (175°C fan forced).
- Cream butter and sugar until fluffy and light in colour (5 mins on electric hand mixer).
- Add egg and beat until combined.
- Beat in vanilla on low speed.
- Beat in sifted flour and salt on low speed until just combined.
- Bring dough together using floured hands to form a mound.
- Cover in cling wrap and rest in fridge for 30 mins.
- Roll out dough on a lightly floured surface using a floured rolling pin (5 – 7mm thickness).
- Stamp with floured cookie stamp and then use a cookie cutter (similar size as cookie stamp) to cut out. Move onto a lined baking tray using a palette knife.
- Rest in fridge for about 15 mins (helps keep nice, neat edges).
- Bake for 10 – 15 mins or until lightly golden.
- Cool on tray for 5 minutes before moving it to a wire rack to cool completely.