All Butter Sugar Cookies

All Butter Sugar Cookies

Day 23 - This past weekend is going to be perfect! Cold stormy days and evenings which required relaxing by the fire, candles burning, plenty of tea on tap and spending it with my loved ones. As mentioned above tea was on tap so what goes well with tea? BISCUITS! Rummaging the cupboard and biscuit tin, I had the standard Custard Creams, Bourbons, Digestives but nothing fancy for the occasion. So I crack open my recipe book and whip up a batch of my quick and easy All Butter Sugar Cookies.

These are my favourite cookies to make as are so easy. I’ve made them at least a million times, so figured I'd share them with you. These cookies are soft, thick, with slightly crisp edges with an irresistible buttery vanilla flavour. You will be wanting to make them every weekend once you've tried them.

To make these you will need...


  • 280g Plain Flour 
  • 1/2 tsp Baking Powder
  • 1/4 tsp salt
  • 170g Soften Butter
  • 150g Granulated Sugar
  • 1 Egg
  • 2 1/2 tsp Vanilla Extract


  1. Whisk the flour, baking powder, and salt together in a bowl and keep to one side.
  2. In another large bowl, beat the butter and sugar together on high speed until completely smooth and creamy, this will take a couple minutes. Add the egg and vanilla, and beat on high speed until well combined. Scrape down the sides and along the bottom of the bowl and beat again as needed.
  3. Add all the dry ingredients to the wet ingredients and mix on low a low speed until combined. If the dough seems too soft and sticky, try adding 1 more tablespoon of flour.
  4. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  5. Lightly dust the patterned rolling pin with flour. Press firmly into the dough as you roll so the pattern is clearly visible. Using a round cutter, carefully cut out you biscuit shapes and place on a baking parchment lined tray. These don't have to be round so get creative. Once all cut out, refrigerate for at least 1-2 hours until firm.
  1. Once chilled, preheat oven to 180c.
  2. Bake for 11-12 minutes or until lightly browned around the edges.
  3. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

And there you have my All Butter Sugar Cookies. Perfect for those afternoon tea time treats. Why not experiment with the recipe by adding lemon zest to the biscuit, cocoa powder and orange zest or even a pinch of cinnamon. The combinations are endless.

If you make this dish, why not send me a picture on Instagram using the #acountrygirlskitchen so I can go over and show it some love.

I hope you all have a wonderful day.

*Chefs Kiss*

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