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Sugar Cookies – Number Sixteen Hotel, South Kensington, London

The memory still makes me smile. It was a blustery afternoon in London, and I had ducked into the Number Sixteen Hotel in South Kensington, seeking refuge from the rain. The elegant drawing-room, with its crackling fireplace and eclectic art, felt like a warm embrace. As I sipped my Earl Grey tea, a plate of delicate sugar cookies appeared, each one a pale golden disc of buttery perfection. That first bite – the delicate crumble, the subtle sweetness, the faint hint of lemon – transported me. I knew right then I had to recreate these cookies back home, a little piece of London magic in my own kitchen.

Recipe Overview

Prep Time: 6 hours 20 minutes
Cook Time: 10-12 minutes
Total Time: 6 hours 30-32 minutes
Yields: 72 cookies
Dietary Type: Vegetarian

Ingredients

2 ¾ cups all-purpose flour
1 cup cornstarch
½ teaspoon salt
1 ¼ cups unsalted butter, softened
¾ cup sugar
1 teaspoon finely grated fresh lemon zest
¾ teaspoon vanilla

Equipment Needed

Large mixing bowl
Electric mixer (stand or handheld)
Plastic wrap
Rolling pin
Cookie cutters (2″ fluted or plain round)
Metal spatula
Large baking sheets
Cooling rack

Instructions

In a medium bowl, whisk together the all-purpose flour, cornstarch, and salt. This ensures even distribution of the dry ingredients, which is crucial for the cookie’s texture.
In a large bowl, using an electric mixer at medium-high speed, beat together the softened unsalted butter and sugar until the mixture is pale and fluffy. This process, called creaming, incorporates air into the butter, leading to a lighter cookie. If using a stand mixer, this should take about 2 minutes; with a handheld mixer, it may take closer to 4 minutes. Don’t rush this step!
Reduce the mixer speed to low. Add the finely grated fresh lemon zest and vanilla, and mix until just combined. Be careful not to overmix, as this can develop the gluten in the flour and make the cookies tough.
Gradually add the flour mixture to the butter mixture and mix until a soft dough forms. Again, be mindful not to overmix.
Gather the dough into a ball and wrap it tightly in plastic wrap. Then, flatten the dough (while still in the wrap) into a 7-inch disk. This helps the dough chill more evenly.
Chill the dough in the refrigerator until firm, at least 4 hours and up to 24 hours. This chilling period is essential for preventing the cookies from spreading too much during baking and for developing the flavors.
Before rolling out the dough, allow it to come to cool room temperature, approximately 1 hour. This makes the dough easier to handle and roll out without cracking. If the dough is still too firm after an hour, give it a little more time.
Place an oven rack in the middle position and preheat the oven to 400°F (200°C). This ensures even baking.
On a well-floured surface, using a lightly floured rolling pin, roll out the dough into a 14-inch round, about ¼ inch thick. Keep turning the dough as you roll to ensure even thickness and prevent sticking.
Cut out as many cookies as possible with your chosen cookie cutter (2-inch fluted or plain round recommended). Transfer the cut cookies with a metal spatula to 2 ungreased large baking sheets, arranging the cookies about 1 inch apart. Using an ungreased baking sheet helps the cookies retain their shape.
Bake the cookies, one sheet at a time, until they are pale golden, which should take 10-12 minutes. Keep a close eye on them, as they can brown quickly towards the end of the baking time.
While the first batch of cookies is baking, gather the scraps into a ball, flatten into a disk, and chill while the first batch bakes. This allows the gluten to relax, making the scraps easier to reroll.
Transfer the baked cookies to a cooling rack to cool completely. Cooling them on a rack prevents them from becoming soggy.
Reroll the chilled scraps and cut out additional cookies, transferring them to a cooled cookie sheet as they are formed. Bake these cookies in the same manner as the first batch.

Expert Tips & Tricks

Creaming is key: Don’t skimp on the creaming process. A well-creamed butter and sugar mixture is essential for a tender cookie.
Chill time: The chilling time is non-negotiable. It allows the gluten to relax, preventing tough cookies, and it solidifies the butter, which minimizes spreading during baking.
Rolling evenly: For uniformly baked cookies, ensure the dough is rolled to an even thickness. Use a rolling pin with guides if you have one.
Cooling sheets: Always use a cooled baking sheet for each batch of cookies to prevent the dough from spreading too quickly.
Lemon zest: Use a microplane or fine grater for the lemon zest to avoid any bitter pith.
Don’t overbake: These cookies should be pale golden, not deeply browned. Overbaking will result in a dry, brittle cookie.

Serving & Storage Suggestions

These sugar cookies are delightful on their own, alongside a cup of tea or coffee, or as part of a dessert platter. For a touch of elegance, dust them with powdered sugar or decorate them with royal icing.

To store, keep the cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw at room temperature before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	60.6 kcal	N/A
Calories from Fat	29 g	48%
Total Fat	3.2 g	4%
Saturated Fat	2 g	10%
Cholesterol	8.5 mg	2%
Sodium	16.8 mg	0%
Total Carbohydrate	7.4 g	2%
Dietary Fiber	0.1 g	0%
Sugars	2.1 g	8%
Protein	0.5 g	1%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Be sure to use a blend that contains xanthan gum for structure.
Dairy-Free: Replace the unsalted butter with a dairy-free butter alternative. Look for one with a high fat content for the best flavor and texture.
Spice it up: Add ½ teaspoon of ground cinnamon or nutmeg to the flour mixture for a warm, festive twist.
Citrus variations: Experiment with other citrus zests, such as orange or lime, for a different flavor profile.
Almond extract: Substitute ¼ teaspoon of the vanilla extract with almond extract for a subtle almond flavor.

FAQs (Frequently Asked Questions)

Q: Why are my sugar cookies tough?
A: Overmixing the dough develops the gluten in the flour, resulting in a tough cookie. Be careful not to overmix, especially after adding the flour mixture.

Q: Can I use salted butter instead of unsalted?
A: Yes, but reduce the amount of salt in the recipe to ¼ teaspoon.

Q: My cookies spread too much during baking. What did I do wrong?
A: The dough was likely not chilled long enough, or the oven temperature was too low. Ensure the dough is firm before rolling and that your oven is properly preheated.

Q: Can I freeze the cookie dough?
A: Absolutely! Wrap the dough tightly in plastic wrap and then in a freezer-safe bag. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before rolling and baking.

Q: How do I prevent the cookies from sticking to the baking sheet?
A: Use ungreased baking sheets. If you’re concerned about sticking, line the baking sheets with parchment paper.

Final Thoughts

These sugar cookies, a sweet memory from a rainy London afternoon, are more than just a recipe; they’re an invitation to create a moment of simple joy. Whether you’re a seasoned baker or just starting out, I encourage you to give them a try. The delicate texture, the subtle sweetness, and the hint of lemon are sure to delight. And don’t be afraid to experiment with variations and decorations to make them your own. Share them with loved ones, savor each bite, and let the magic of Number Sixteen Hotel fill your kitchen.

Sugar Cookies – Number Sixteen Hotel, South Kensington, London Recipe