Recipe for Sugar Cookies

INGREDIENTS FOR 20/25 COOKIES

  • 480g of sifted fIour
  • 60g of corn starch
  • 4g of salt
  • 230g of butter
  • 200g of sugar
  • 2 medium-sized eggs
  • 5 ml of vanilla extract

STEPS

  1. Sift the fIour, cornstarch, and salt into a large bowl and wisk them together.
  2. Cream butter with sugar in a mixer equipped with a paddle attachment. Gradually add eggs while mixing. Scrape the sides of the bowl if needed.
  3. Add vanilla extract. Add the previously prepared fIour mixture, and keep mixing until it is well incorporated.
  4. Take the dough out of the bowl, and place it into a plastic bag and fIatten it as much as possible.
  5. Place it in the fridge and let it chill until it’s firm (about 10 minutes).
  6. Place the chilled dough on a fIat surface sprinkled with fIour, and roll it out with a rolling pin to the desired thickness.
  7. If you are using our embosser and cutter set, the first thing to do is to sprinkle the embosser with fIour and press it into the dough to achieve a nice and consistent pattern. Next, using a matching cutter, match the outline to the embossed pattern to cut out the cookie shape.
  8. Transfer the cookies to the non-stick baking sheet and bake them for 12 minutes at 190°C.
  9. Once out of the oven, place them gently on a cooling rack.

When the cookies are chilled, you can decorate them with royal icing.


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