Who doesn't love a good sugar cookie?
I've baked these cookies into so many shapes and even into large cake sizes and they hold their shape perfectly. This recipe does unfortunately call for your dough to be chilled so make sure that you have plenty of time or you can make this one in advance.
This recipe makes approximately 30 large cookies.
Ingredients
400g all purpose flour
120g cornflour/cornstarch
5g salt
2 eggs, room temperature and lightly whisked
220g butter, room temperature
250g granulated sugar
20ml vanilla
Method
Place your sugar and butter into the bowl of a stand mixer and beat for approximately 3 minutes, until it becomes pale and fluffy
Reduce the speed of the mixer and add your eggs and mix until completely incorporated
Add your vanilla and mix until completely incorporated
Stop the mixer and gently sift in the all purpose flour. Gently mix until mostly combined.
Now, sift in your cornflour and salt and fold until just combined
Place you're dough on a sheet of parchment paper and gently cover with a second sheet of parchment paper. Gently press down on your dough so that it is mostly flat.
Chill for approximately 1-2 hours.
Remove the dough from your fridge and whilst it is still sandwiched between the parchment paper use a rolling pin to roll your dough until about 1/2 cm thick.
Cut your dough into your desired shapes and place on a baking tray lined with parchment paper.
Bake at approximately 180 degrees celcius for 7-10 minutes, depending on your oven. Remove your cookies as soon as you see the edges just beginning to brown.
Allow your cookies to cool for 1-2 minutes still on the baking tray before removing to a cooling rack to cool completely.
You can ice your recipe's in any kind of icing or frosting that you prefer. I personally prefer mine covered in fondant icing, but either way--a good sugar cookie should taste good on it's own.
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