Vanilla Cutout Cookies that Don't Spread

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.


Serves about 30 cookies, depending upon the size of your cutter     adjust servings

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

    1.  Preheat the oven to 375 degrees, and line baking sheets with parchment.
    2. 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.)
    3. 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.

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Recipe Notes

*Rolling pin rings will help you get an even thickness.

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© 2016 Baking A Moment. All rights reserved.
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