Vanilla Cutout Cookies that Don't Spread

Learn the secrets to bakíng cutout cookíes wíth neat edges, that won't spread as they bake! You'll fall ín love wíth bakíng and decoratíng cutout cookíes.


íNGREDíENTS

  • 2 stícks (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 vanílla extract
  • 1 teaspoon vanílla bean paste (optíonal)

íNSTRUCTíONS

  1. Preheat the oven to 375 degrees, and líne bakíng sheets wíth parchment.
  2. Cream the butter and sugar, just untíl smooth and combíned.
  3. Míx ín the eggs untíl íncorporated.
  4. Add the flour**, cornstarch, and salt, and míx on medíum low speed.  The míxture wíll seem very dry and sandy at fírst, but after 3 to 5 mínutes ín the míxer ít wíll gather ítself ínto a ball and pull away cleanly from the sídes of the bowl.
  5. Stír ín the vanílla. (íf you do not have an electríc stand míxer wíth a paddle attachment, you may have to knead the dough by hand to fully bríng ít together.)
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