These cookies are so easy to make, they hold a perfect shape of any cookie cutter you’ll use, they bake up perfectly and they taste amazing.
Ingredients:
480g (4 cups) sifted flour
40g (1/3 cup) corn starch
4g (3/4 tsp) salt
227g (1 cup) unsalted butter
200g (1 cup) sugar
2 eggs at room temperature
5ml (1 tsp) vanilla extract
Step 1
Start by sifting your flour with your cornstarch and salt. You can give it a quick whisk and set aside.
Step 2
In the bowl of your stand mixer, fitted with a paddle attachment mix the soften butter and sugar until smooth and fluffy. You can give the bowl a quick scrape down.
Step 3
Now we’ll add the eggs at room temperature one at a time. Then add a teaspoon of vanilla extract.
Step 4
Scrape down all the butter one more time and add the flour in one big batch. Now let’s mix it up on low speed. You’ll know when it’s ready, when it starts to pull away from the bowl.
Step 5
Dump half of the dough on a sheet of plastic wrap and push it together between two layers of plastic. Do the same with the second part of the dough. Chill it in the fridge for about 20-30 minutes.
Step 6
When the dough is chilled place it onto a work surface dusted with flour. Sprinkle more flour on top of the dough and roll it flat until it’s about ¼” thick. Cut out the cookies, then remove the extra dough (you can reroll the left-over dough into an extra batch of cookies). Then place the cookies onto a baking sheet covered with parchment paper.
Step 7
Bake the cookies at 350 degrees for about 12-15 minutes.
And that’s it!
Enjoy!
Notes:
Because of the cornstarch this dough is almost like playdough. It doesn’t stick to your fingers even at room temperature.
The Best Sugar Cookies Ever
These Cookies are so easy to make, they hold a perfect shape of any cookie cutter you’ll use, they bake up perfectly and they taste amazing.
- 480 g flour (sifted)
- 40 g corn starch
- 3/4 tsp salt
- 227 g unsalted butter
- 200 g sugar
- 2 eggs (at room temperature)
- 1 tsp vanilla extract
-
Start by shifting your flour with your cornstarch and salt. You can give it a quick whisk and set aside.
-
In the bowl of your stand mixer, fitted with a paddle attachment mix the soften butter and sugar until smooth and fluffy. You can give the bowl a quick scrape down.
-
Now we’ll add the eggs at room temperature one at a time. Then add a teaspoon of vanilla extract.
-
Scrape down all the butter one more time and add the flour in one big batch. Now let’s mix it up on low speed. You’ll know when it’s ready, when it starts to pull away from the bowl.
-
Dump half of the dough on a sheet of plastic wrap and push it together between two layers of plastic. Do the same with the second part of the dough. Chill it in the fridge for about 20-30 minutes.
-
When the dough is chilled place it onto a work surface dusted with flour. Sprinkle more flour on top of the dough and roll it flat until it’s about ¼” thick. Cut out the cookies, then remove the extra dough (you can reroll the left-over dough into an extra batch of cookies). Then place the cookies onto a baking sheet covered with parchment paper.
-
Bake the cookies at 350 degrees for about 12-15 minutes. And that’s it!
Because of the cornstarch this dough is almost like playdough. It doesn’t stick to your fingers even at room temperature.
Thank you for putting recipe in weight! Question…how long can I leave dough in fridge?