After comparing 3 recipes and blind tested by the Wallace and Dustin. We found our favorite sugar cookie recipe. It works especially well for cut-out cookies.
Ingredients
| Ingredients | 24 small cookies | 48 small cookies | 72 small cookies |
|---|---|---|---|
| Butter | 1/2 cup (114g) | 1 cup (227g) | 1.5 cups (340g) |
| Sugar | 1/2 cup (100g) | 1 cup (200g) | 1.5 cups (300g) |
| Eggs | 1 egg | 2 eggs | 3 eggs |
| Vanilla extract | 1/2 tsp | 1 tsp | 1.5 tsp |
| Flour | 240g | 480g | 720g |
| Salt | 3/8 tsp (2g) | 3/4 tsp (4g) | 1 1/8 tsp (6g) |
| Corn starch | 20g | 40g | 60g |
Instructions
- Sift dry ingredients, and set aside.
- Cream room temperature butter and sugar
- Add egg to mixer one by one, then add other wet Ingredients.
- Gradually add dry ingredients, mix until flour is blended in.
- Put the dough in a zip bag. Roll out to a flat shape. Chill for 20 minutes or more.
- Roll out to 1/4 inch thick. Cut out the shapes you like.
- 375F (need to be accurate) 6 minutes for small cookies. 7 minutes for medium and large cookies.
- Use a rack to cool the cookies immediately.
Notes
- Adding corn starch really makes the cutting process easier and prevented cookies from spreading whiling baking. The corn starch does not affect the taste and texture.
- This recipe doesn’t use baking powder. The cookies taste absolutely fine without it.
