I love chocolate, sure, but there really is nothing like a good sugar cookie. For me, a good sugar cookie is one that can be iced or left plain. It has sturdy edges but a soft middle. It is sweet but not overpowering. And last but not least, it holds its shape no matter what shape I choose to make.
This recipe has all of that wrapped up into a deliciously crunchy/chewy cookie. I have used this recipe so many times and it NEVER disappoints. These cookies have made a sugar cookie fan out of many a naysayer. They have been part of too many birthday parties, engagement parties, baby showers, to count. They are probably the 2nd most requested cookie (1st being s’mores).
The real beauty of these cookies is literally that, their beauty. They hold any shape perfectly. I have used them to make engagement rings, dinosaurs, ice cream cones, stars, holiday shapes, butterflies, you name it I have tried it. In most other recipes, the dough spreads too much (no matter what I do to prevent this) and you can barely tell what the cookie shape is supposed to be!
Sugar Cookies
Equipment
- Stand or Hand Mixer
- Large Mixing Bowl
- Rolling Pin
- Cookie Cutters
Ingredients
- 1 cup cold unsalted butter cubed
- 1 cup granulated sugar
- 2 eggs
- 3 ½ cup all-purpose Flour
- ½ cup cornstarch
- ½ tsp kosher salt
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F.
- Cream together butter and sugar using your mixer of choice, taking breaks as needed to scrape down your bowl.
- Once fully combined add in eggs one at a time. Mixing until you can't see the streaks of egg anymore.
- In a separate bowl, whisk together combine flour, cornstarch, and salt.
- Slowly, add your dry ingredients to your mixer. Mix on medium-low for about 5 minutes, the mixture will seem too dry to ever come together at first but give it time and it will come together I promise!
- Add in vanilla. Once it starts to pull away from the sides and form a ball you know it is ready.
- Spread out some parchment paper on your counter and begin rolling out your dough on the parchment. No extra flour is needed. Roll to about ¼" thickness.
- Cut your dough into whatever shapes you choose.
- Place shapes on a baking sheet and bake for 9 to 12 minutes. Mine usually are done closer to 9 minutes.
- Once completely cooled they are ready to eat or ice with your icing of choice!
