Learn the secrets to baking cutout cookies with neat edges, that won’t spread as they bake! You’ll fall in love with baking and decorating cutout cookies.
INGREDIENTS
- 2 sticks (1 cup) cold, unsalted butter, cubed
- 1 cup granulated sugar
- 2 eggs
- 4 cups all-purpose flour
- 3/4 cup cornstarch
- 3/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla bean paste (optional)
INSTRUCTIONS
- Preheat the oven to 375 degrees, and line baking sheets with parchment.
- Cream the butter and sugar, just until smooth and combined.
- Mix in the eggs until incorporated.
- Add the flour**, cornstarch, and salt, and mix on medium low speed. The mixture will seem very dry and sandy at first, but after 3 to 5 minutes in the mixer it will gather itself into a ball and pull away cleanly from the sides of the bowl.
- Stir in the vanilla. (If you do not have an electric stand mixer with a paddle attachment, you may have to knead the dough by hand to fully bring it together.)
- Roll the dough out between 2 sheets of parchment paper, to a thickness of 1/4 inch.*
- Cut into shapes, and bake for 9 to 12 minutes (for appox. 2 1/2 inch cookie).
- Cool completely, then decorate with royal icing.
- by Allie {Baking A Moment}
RECIPE NOTES
*Rolling pin rings will help you get an even thickness.
Original Recipes Visit Vanilla Cutout Cookies that Don't Spread @ bakingamoment.com