Cut-Out Sugar Cookies
The most amazing sugar cookies that truly hold their shape!
Ingredients
- 1 cup unsalted butter (cold)
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla bean paste (vanilla extract can be substituted)
- 3 - 4 cups all-purpose flour ((this will vary from kitchen to kitchen))
- 1/2 cup cornstarch
- 1/2 tsp kosher salt
Directions
- 1
Line baking sheets with parchment paper and set aside.
- 2
To the bowl of a stand mixer, add butter and sugar and beat on MED speed until smooth and well combined. Mix in the eggs, one at a time, until combined. Add vanilla and mix.
- 3
To a mixing bowl, add dry ingredients (flour, cornstarch and salt), and whisk to combine. Add the flour mixture, starting with 3 cups, and mix on MED LOW speed.
- 4
Let mix for 3-5 minutes, and you'll see the dough go from a crumbly mess to pulling itself into a ball that pulls away from the sides of the mixer bowl.
- 5
Turn out the dough onto work surface and roll dough to a thickness of about 1/4 inch. Flouring the work surface and rolling pin is helpful, as is rolling dough out between 2 pieces of wax or parchment paper.
- 6
Cut into shapes and place cut out dough pieces on prepared baking sheets. Refrigerate for 15 minutes.
- 7
While dough is chilling, preheat oven to 375 F degrees.
- 8
Bake cookies for 9-11 minutes, or until edges appear set. Cookies won't be golden on the top.
- 9
Remove from oven and let cookies sit on baking sheet for 2-3 minutes, then transfer to a wire cooling rack and cool completely.
- 10
Decorate if desired.