This simple recipe makes a tasty sugar cookie with a good cookie crumb. Feel free to add spices, lemon zest, or different extracts to play with flavouring.

INGREDIENTS

-1 cup unsalted butter, softened
-1 cup granulated sugar
-2 eggs, room temperature
-4 cups all-purpose flour
-1/2 cup cornstarch
-3/4 teaspoon kosher salt
-1 teaspoon vanilla or almond extract

 

METHOD

Preheat oven to 375. Prepare a baking sheet with a silicon mat or parchment paper.

Sift flour, cornstarch, and salt into a large bowl.

Using a mixer (hand or stand) beat the sugar and butter together until light and creamy (2-3 minutes). Add eggs one at time, scraping down the bowl between and add extract.

Slowly add the dry ingredients to the wet, mixing until combined and no floury bits remain. Divide the dough in half and wrap in plastic wrap, and flatten into two discs. Refrigerate the dough for 30 mins.

Working quickly, roll the dough out between two pieces of plastic wrap or on a lightly floured surface. Start cutting right away, as you don’t want the dough to warm up. This will cause the cookies to spread in the oven. For this same reason, try minimize handling the dough with your hands. Use an offset spatula to lift cut out cookies.

Roll out the dough to a thickness of 6mm or 1/4″ and cut out cookies with your favourite cookie cutter. Reroll out scraps and cut again. If the dough is feeling too soft, pop in the fridge for a bit to firm up.

If you’d like to decorate with sugar sprinkles, now’s the time!

Arrange cookies on the baking sheet, leaving 2 cm or 1″ between cookies. Bake for 8-10 minutes. Do not wait for the edges to brown. You want your cookies to come out set, but pale and let them to bake a bit longer on the baking sheet. Allow the cookies to cool for a full 10 minutes on the baking sheet.

Once the cookies are completely cool frost them with your favourite icing or leave plain. Use royal icing if you want to stack your cookies. Store in an airtight container for 3-4 days or freeze for later.