Sugar Cookies
Year after year, I attempt to make sugar cookies on special occasions like birthdays, Valentines, Easter and Christmas. It is suppose to be the most versatile pastry to decorate. I never get satisfied with a recipe at the shape always bleeds out until I found and modified some recipes and come up with this one. The very shape defined by a cookie cutter is retained even after baking making a cleanly shaped cookies.
Sugar Cookie
Ingredients
- 4 cups All-purpose flour
- 3/4 cup Cornstarch
- 1 tsp Salt
- 1 cup Unsalted butter at room temperature
- 2 large Eggs at room temperature
- 1 tsp Vanilla extract
Instructions
- Combine flour, cornstarch and salt together on a mixing bowl and mix thoroughly.
- Beat butter and sugar using a electric mixer. Mix well until light yellow and the mixture is soft. Add one egg and mix until thoroughly combines. Add the other egg and mix again. Add vanilla extract and mix well.
- Add the dry mixture and using a spatula, mix until combined to form a dough. Do not over mix. Refrigerate for 30 minutes.
- Preheat the oven to 375 deg. F. Using a roller pin, roll the dough until 1/4 inch thick. Cut using desired shapes and arrange in a lined baking pan. Use a parchment paper or silicon baking sheet to line tha pan.
- For this cookie that I plan to make, I divided the dough into half making two dough, I added color on one to add color and coat with sanding sugar. This is a fully decorated cookie evan before its cooked. I cut the rolled dough into equal strips and alternately arrage the colored and non colored pieces creating a stripe dough. I use heart shape and circle cookie cutters.
- Bake for 12 minutes. Remove from oven and let it cool for at least 12 minutes. Enjoy!
