Arnhem Girls -- The Best Sugar Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 6
These yeast-raised sugar cookies are the perfect cookie. Eat them the day they're made, which shouldn't be difficult.
  • 1⅓ c. flour (I actually used 1 c. all purpose and ⅓ c. white whole wheat the first time I made them, which was nice)
  • ½ c. milk
  • Few drops orange or lemon juice
  • ½ packet active dry yeast (about 1 tsp)
  • 4 ounces salted butter, cut into 5 slices
  • Swedish Pearl Sugar (about a cup) OR turbinado sugar
  1. Mix the flour, milk, yeast and citrus juice together until combined. With the mixture on high speed, beat in the butter, one slice at a time, until it's all incorporated. Wrap the dough well, and refrigerate overnight.
  2. Preheat oven to 275 degrees.
  3. Scatter the pearl sugar generously on a rolling surface, and roll out the dough to about ¼ inch thick, sprinkling the dough with more pearl sugar to keep it from sticking to the rolling surface or the rolling pin. Using a cookie cutter (Oval is the traditional shape -- I used a circle which got pushed into an oval when I transferred to the baking sheet, but I'd also use a pastry cutter to cut these into diamonds), cut the dough into shapes, and transfer them to a cookie sheet lined with parchment paper or silpat.
  4. Bake for 30-45 minutes until "lightly golden" -- they will crisp as they cool. Enjoy! And while you're enjoying them with tea, get started on your next batch. You wouldn't want to run out.
Adapted from Second Helpings of Roast Chicken by Simon Hopkinson, who in turn adapted it from Roald Dahl's Cookbook
Recipe by The Domestic Front at