The Very Best Sugar Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 3/4 tsp Baking powder
  • 1/2 cup Cornstarch
  • 1 Powdered sugar
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted
  • 1 tbsp Milk

Found on thesuburbansoapbox.com

Description

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, cut into cubes and chilled
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• Powdered sugar, for rolling out dough
• 2 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, cut into cubes and chilled
• 1 cup sugar
• 1 egg, beaten
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• Powdered sugar, for rolling out dough

Directions

• Whisk together the flour, cornstarch, baking powder and salt until combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy.
• Turn the mixer to low and add the egg. Beat to combine.
• Add the milk and vanilla continuing to beat until well combined.
• Slowly add the dry ingredients to the sugar mixture and beat until the dough begins to pull away from the sides.
• For slice and bake cookies:
• Divide the dough in half and roll each half into a log approximately 2 inches in diameter. Wrap tightly in plastic wrap and chill for 1 hour or up to 24 hours. Dough can also be frozen at this point for up to 2 months.
• Preheat the oven to 375 degrees.
• When ready to bake, slice the dough into rounds approximately 1/4 inch wide.
• Place the cookies on a baking sheet lined with parchment and bake for 6-8 minutes until the edges are golden brown and the centers are set.
• Transfer to a cooling rack and allow to cool to room temperature.
• For cutout cookies:
• Divide the dough into two equal disks and wrap tightly with plastic wrap.
• Chill the dough for 1 hour or up to 24 hours. Dough can be frozen at this point for up to 2 months.
• Preheat oven to 375 degrees.
• Sprinkle powdered sugar on a clean dry surface and roll out one dough disk to 1/4 inch thick.
• Using a cookie cutter, cut out shapes and arrange approximately 1 inch apart on a baking sheet lined with parchment.
• Bake for 6-7 minutes or until cookies are just beginning to turn golden brown around the edges. Allow cookies to cool on the baking sheet for 1-2 minutes before transferring to a cooling wrap to cool completely before decorating.
• Repeat with remaining dough.
• Whisk together the flour, cornstarch, baking powder and salt until combined. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Turn the mixer to low and add the egg. Beat to combine. Add the milk and vanilla continuing to beat until well combined. Slowly add the dry ingredients to the sugar mixture and beat until the dough begins to pull away from the sides. For slice and bake cookies: Divide the dough in half and roll each half into a log approximately 2 inches in diameter. Wrap tightly in plastic wrap and chill for 1 hour or up to 24 hours. Dough can also be frozen at this point for up to 2 months. Preheat the oven to 375 degrees. When ready to bake, slice the dough into rounds approximately 1/4 inch wide. Place the cookies on a baking sheet lined with parchment and bake for 6-8 minutes until the edges are golden brown and the centers are set. Transfer to a cooling rack and allow to cool to room temperature. For cutout cookies: Divide the dough into two equal disks and wrap tightly with plastic wrap. Chill the dough for 1 hour or up to 24 hours. Dough can be frozen at this point for up to 2 months. Preheat oven to 375 degrees. Sprinkle powdered sugar on a clean dry surface and roll out one dough disk to 1/4 inch thick. Using a cookie cutter, cut out shapes and arrange approximately 1 inch apart on a baking sheet lined with parchment. Bake for 6-7 minutes or until cookies are just beginning to turn golden brown around the edges. Allow cookies to cool on the baking sheet for 1-2 minutes before transferring to a cooling wrap to cool completely before decorating. Repeat with remaining dough.
• Whisk together the flour, cornstarch, baking powder and salt until combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy.
• Turn the mixer to low and add the egg. Beat to combine.
• Add the milk and vanilla continuing to beat until well combined.
• Slowly add the dry ingredients to the sugar mixture and beat until the dough begins to pull away from the sides.
• For slice and bake cookies:
• Divide the dough in half and roll each half into a log approximately 2 inches in diameter. Wrap tightly in plastic wrap and chill for 1 hour or up to 24 hours. Dough can also be frozen at this point for up to 2 months.
• Preheat the oven to 375 degrees.
• When ready to bake, slice the dough into rounds approximately 1/4 inch wide.
• Place the cookies on a baking sheet lined with parchment and bake for 6-8 minutes until the edges are golden brown and the centers are set.
• Transfer to a cooling rack and allow to cool to room temperature.
• For cutout cookies:
• Divide the dough into two equal disks and wrap tightly with plastic wrap.
• Chill the dough for 1 hour or up to 24 hours. Dough can be frozen at this point for up to 2 months.
• Preheat oven to 375 degrees.
• Sprinkle powdered sugar on a clean dry surface and roll out one dough disk to 1/4 inch thick.
• Using a cookie cutter, cut out shapes and arrange approximately 1 inch apart on a baking sheet lined with parchment.
• Bake for 6-7 minutes or until cookies are just beginning to turn golden brown around the edges. Allow cookies to cool on the baking sheet for 1-2 minutes before transferring to a cooling wrap to cool completely before decorating.
• Repeat with remaining dough.

Nutrition