These melt-in-your-mouth sugar cookies are a true New Zealand classic. They’re simple to make, require minimal ingredients, and always come out perfectly. This recipe is a crowd-pleaser, ideal for bake sales, after-school snacks, or just a sweet treat with a cup of tea.
Ingredients:
1 cup (2 sticks) unsalted butter, softened
Instructions:
1. Preheat your oven to 180°C (350°F) and line baking trays with baking paper.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This will take a few minutes with an electric mixer.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
5. Roll tablespoons of dough into balls and place them on the prepared baking trays, leaving space for them to spread.
6. Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely.
7. Once cool, dust with icing sugar for an extra touch of sweetness (optional).
Tips:
For chewier cookies, bake for a minute or two less.
Nutrition Facts (per cookie):
Calories: 150
Please note: This is an approximate nutritional guide and can vary depending on the specific ingredients you use.
Conclusion:
These easy kiwi sugar cookies are a delicious and fuss-free treat that everyone will love. With their simple ingredients and straightforward instructions, they’re perfect for beginner bakers or anyone looking for a quick and satisfying dessert.
FAQs:
1. Can I use brown sugar instead of white sugar?
Yes, you can substitute brown sugar for white sugar in a 1:1 ratio. However, the cookies will be slightly chewier and have a deeper molasses flavor.
2. My cookies are spreading too much. What can I do?
There are a couple of reasons why your cookies might be spreading. First, make sure your butter is softened, not melted. Second, ensure you haven’t overmixed the dough. Finally, chilling the dough for 30 minutes before baking can help them hold their shape better.
3. How can I store these cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for longer storage.
4. Can I make these cookies gluten-free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend. Just be sure to choose a blend that contains xanthan gum or another binder to help the cookies hold their shape.
5. What can I decorate these cookies with?
