These are wonderfully soft and delicious sugar cookies that taste somewhere between a sugar cookie and a shortbread cookie. They are quick to make and this recipe can provide quite a lot of cookies depending on the size. I also wanted to use this chance to show off my newly found D20 cookie cutter!
The first step is to gather all of the ingredients. I like to keep my large consumption ingredients in reusable cereal containers. I also love my stand mixer, but if you don’t have one, this recipe can be made by hand as well.
Mixing together the ingredients is the first step. This recipe call for the creaming method of putting the butter and sugar together. Once they are creamed together, the eggs are added to the mixture.
In a separate bowl, the dry ingredients will be added and whisked together before adding them to the mixer. The mixture will have a sandy texture at the beginning. As the mixer keeps working, the mixture will come together into a dough. If you don’t have a mixer, then you will have to knead the dough by hand to bring it together.
Once the dough is made, bring it into a ball and flatten it partially by hand. The dough should then be put between two pieces of parchment paper and rolled out. The flattened dough should measure about 1/3rd inch thickness. I found this is the perfect thickness for a large-ish size cookie.
The cookies that I cut out are around about 3 inches wide. I used a D20 cookie cutter that I found on amazon – this link is here. The cookies then went into an oven pre-heated 375 degrees Fahrenheit for about 10 minutes. The cookies don’t gain much color as they’re cooked but they do lose their sheen. Let them cool before you enjoy them!
Soft Sugar Cookie
- 1 Cup Unsalted Butter
- 1 Cup Granulated Sugar
- 2 Large Eggs
- 4 Cups All-Purpose Flour
- 3/4 Cup Cornstartch
- 1 Tsp salt
- 1 1/2 Tsp Vanilla Extract
- Preheat the oven to 375 degrees Fahrenheit
- Using a mixer paddle, cream together butter and sugar until combined
- Mix the eggs into the butter/sugar mixture
- In a separate bowl, whisk together flour, cornstarch, and salt until combined
- Mix the flour mixture into the liquid mixture, let the mixer continue for about 5 minutes or until the dough gathers into a ball that pulls away from the bowl
- Mix in Vanilla
- Roll out dough between two sheets of parchment until about 1/3 inch thickness
- Cut into shapes and bake for approximately 10 minutes**
- When adding the dry ingredients to the wet ingredients, the mixture will seem a little sandy at first but it will come together
- These cookies will fully bake without having too much color on them
- Smaller cookies will finish cooking faster, the 10 minutes works well for the large cookies that were made from this recipe