Sugar cookies for decorating
INGREDIENTS:
- 4 cups flour 480g, sifted
- 1/3 cup corn starch 40g
- 3/4 tsp salt 4g
- 1 cup unsalted butter 227g
- 1 cup sugar 200g
- 2 eggs
- 1 tsp vanilla extract 5mL
Instructions
INSTRUCTIONS:
- Sift your the flour, corn starch and salt in a large bowl. Give it a whisk.
- In your standing mixer fitted with a paddle attachment, cream the butter and sugar together.
- Add the eggs while mixing. Scrape down sides of the bowl.
- Add 1 tsp vanilla extract.
- Pour in the flour mixture and mix until everything is well incorporated.
- Put the dough in a plastic bag, flatten it together, then chill it in the refrigerator so it firms up.
- Once the dough is chilled, place it on a rolling matt, sprinkle with flour and roll out with a rolling pin. Move the dough around so to prevent it from sticking.
- Use a circular cookie cutter to cut out your cookies. Take away extra scraps to re-roll for more cookies.
- Place them on a non-stick baking sheet and bake at 375F for 12 minutes.
Notes
I often use 1/2 cup of corn start for this recipe as if gives you LAZER sharp edges but recently reduced it to a 1/3 cup. This gives a slightly softer cookie while still retaining almost all of the shape during baking. If you want a really soft cookie just add a 1/4 cup and you cookie dough will still be pretty manageable.
Nutrition
Serving: 28g | Calories: 192kcal | Carbohydrates: 27g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 80mg | Potassium: 30mg | Fiber: 1g | Sugar: 8g | Vitamin A: 255IU | Calcium: 7mg | Iron: 1mg
