Karen Davies Cookie Craft – Sugar Cookie Recipe
We often make cookies using our moulds. They are perfect for Christmas tree decorations, baby showers, gifts and wedding favours. They are also delicious!
The secret to creating perfect moulded cookies is to use a dough that won’t spread..
Here we share with you our perfect sugar cookie recipe..
Perfect Sugar Cookie Recipe
- 75g caster sugar
- 3 tablespoons golden syrup
- 1 tablespoon water
- 95g unsalted butter
- 260g plain flour sifted, plus a little more (if needed)
Optional Flavours
- For vanilla cookies, add seeds from 1 vanilla pod
- For lemon cookies, add finely grated zest of 1 lemon
- For orange cookies, add finely grated zest of 1 orange
- For chocolate cookies, replace 50g of the plain flour with 50g cocoa powder
Method
- Put the sugar, syrup, water, and any zest flavouring or vanilla seeds together in a large saucepan.
- Bring them to boiling point, stirring all the time. Remove the pan from the heat and stir in the butter until melted.
- Next, stir in the flour gradually until you have a smooth dough (remember to substitute 50g of flour for 50g of cocoa powder if making chocolate cookies) – add a little more flour if you think it needs it. Knead your dough and then leave it covered in a cool place to become firm (approximately 30 minutes).
- Pre-heat the oven to 180°C, gas mark 4.
- If you’re not immediately making cookies, wrap the dough in plastic wrap and refrigerate (or freeze) until you are ready to use it. Before using, bring to room temperature.
How To Mould And Bake
As a general rule of thumb, we suggest that you follow the moulding instructions that come with your mould. Otherwise, please follow the steps below..
- Dust your mould with Plain Flour or Cornflour and tap out any excess.
- Take some of your cookie dough and roll into a smooth ball. Press the smoothest side down into your mould. Use your fingers to push the dough into the mould until it is flat on the back and up to all of the edges. Use your thumb to tear away any excess. If using one of our larger moulds, you can roll your dough into the mould using a rolling pin.
*Top Tip* If you would like to bake your cookies onto lollipop sticks, now is the time to attach them! With your dough still in the mould – place the top of your stick about half way up the back of the moulded item. Take a small piece of spare cookie dough and press over the back of the stick so you can no longer see it. This will secure your stick into your dough. *Please note* Lollipop sticks can only be added to items that are complete once turned out of the mould. If you plan on cutting your moulded item with a shaped cutter afterwards, you will distort the shape.
3. Turn your mould over and slowly peel the mould back until you see the dough start to fall out. Keep pulling back slowly so as not to tear any thinner details.
4. Place on a baking tray lined with baking paper (you may have to bake in batches).
5. Each design will vary in cooking time due to their various thicknesses. Smaller items take approx. 8 minutes. Larger items take 10 – 15 minutes. Keep an eye on your oven to prevent anything from burning.
6. Once baked leave them to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack.
7. Cookies can then be decorated with edible powder colours, edible paints, edible glitter and/or royal icing!
Ready, set, bake!
[…] I used the recipe provided on the Karen Davies Sugarcraft website (200g sugar, 200g unsalted butter, … […]
Hi Karen,
I want to try to make flower cookies with your lovely mold that I purchased! My questions is there a recipe with us measurements? I’m not sure if the 260 grams of flour converts to 2 cups or 1 1/3 cups.
Thank You!
1 cup = 4.5 ozs / 128g
260 g = 9.17ozs
Hope this helps
Hi Karen,
I’m going to follow your recipe for the cookies. I don’t have vanilla pods only the extract, how much would need?
Also if I used sugar and crumbs favouring what would I change on the list in order to add this and how much please.
Look forward to your response.
Thanks xx
Half to 3/4 teaspoon of extract depending on how strong you want the vanilla flavour. The sugar and crumbs icing sugar replaces the sugar and any spices. But again the added flavour in the icing sugar might need a little more of your own adding I.e. extra ginger/ cinnamon depending on what you think of the S&C flavour.
Can you tell me what golden syrup is..not sure we have that in the USA
Hi Karen,
You can use molasses but your cookies will be slightly darker in colour.
Hi Karen how long can you keep the uncooked dough in the freezer before you need to bake it because it would there if I had a visit from family x
Hi Susan,
You can keep your dough in the freezer for up to 3 months.
Hello Karen, I believe corn syrup is the US version 🙂
Hi Karen, I backed this cookies but the cookies were very hard what did i wrong greats kitty
How many cookies does this make ?
I just bought two your molds, the baby one and your new wedding one. I’m excited to make your cookie recipe.
Is there anyway you could post an Amazon link to the Golden Syrup?
Thank you,
Liz/PA
Hi Karen, your recipes are amazing. Can you please tell me if the oven temperatures are for conventional ovens or fan assisted ovens? Many thanks, Carol x
Hi Carol,
Conventional.
Instead of 180 for a fan oven the temperature needed would be 160 degrees celcius.
Hi Karen
Approximately how many cookies will the recipe make please .
Around 20 – 30
Hi, how long will these cookies last and how do you store them for best results?
Thank you
Hi Karen, Im going to make some cookies as gifts and wondered how long the cooked cookies will keep?
Hi Fiona, they are edible for up to two weeks when stored correctly.