- Hey guys, today I'm showing you
how to make some really easy sugar cookies
that won't spread, and as a bonus,
they're gonna be two toned, pink and white stripes.
It'll be really cute, and not difficult, let's get started.
First step is gonna be to cream our butter and sugar.
I'm adding in two sticks of butter into my standing mixer,
fitted with a paddle attachment,
and we're running the mixer for maybe five minutes,
one cup of granulated sugar.
Let that mix for a few minutes on low
until it's lightly fluffy. (sound of mixer running)
Sugar's lightly fluffy, I'm gonna set this aside
while I sift my dry ingredients.
I'm using a kitchen scale so I can divide the mixture
to two equal batches, you could also
just make two batches that are larger
and you can freeze the extra sugar cookie dough,
it always comes in handy.
Right now I'm gonna sift four cups of all purpose flour,
and I'm adding in three quarters of a cup of corn starch,
this the secret ingredient that makes the sugar cookies
stay in place, they won't spread.
And three quarters of a teaspoon of cosher salt.
Give your ingredients a nice whisk
just to get everything incorporated,
you don't want any spots that are salty,
or have no salt, etc.
The coolest thing about using a kitchen scale
is you can do things exactly,
so I'm splitting this into two batches,
this is 621 grams, so it'll be two batches
of 310 grams, point five.
Now we'll do the same thing with the butter,
and we'll get to mixing. (sound of mixer running)
My sugar and butter mixture is 450 grams,
so divide that by two and we'll have our two equal batches.
So one batch is gonna be a beautiful white color
and the other one is gonna be a nice, soft pink,
which I'm getting by adding a few drops
of soft pink gel food coloring,
you can get this online or at some specialty stores as well.
Just add it in and give it a little whip.
It's probably gonna be a really strong color at first,
but the flour will soften it up.
(sound of mixer running)
Nice and pink, now I'm gonna add in one egg
and half a teaspoon of vanilla.
Give it a nice whip. (sound of mixer running)
Now we're gonna add our flour mixture in it
and beat until combined.
Just let this mix on low for a few minutes
and then you can scrape the bottom,
mix a little bit more, it's a dry mixture,
part of the no-spread, so that'll be
kind of a crumbly consistency,
but when it chills in the fridge
it'll all come together, kind of like a pastry dough.
I'm adding in a quarter cup of sprinkles to each batch,
I don't know if it's gonna be perfect,
but I just can't resist, it seems appropriate,
so let's see how that goes.
(sound of sprinkles pouring)
So pretty, I love it, okay.
(sound of sprinkles pouring)
Let's fold in those sprinkles.
I'm just gonna sprinkle a couple of more sprinkles
onto the plastic here,
and then turn my dough out for rolling.
And because of the sprinkle distribution
being a little uneven still,
I will be doing just a tiny bit of kneading,
which I wouldn't normally do for a sugar cookie.
Add one more sheet of plastic on top.
And now we can give it a gentle roll.
Oh my gosh, I'm getting a lot of feelings from this dough.
Into the fridge to chill while I make our other batch.
Now it's time to repeat the process with the other batch,
same deal, just no food coloring.
So, one egg (sound of egg cracking)
into your butter mixture, a little bit of vanilla,
and mix it up. (sound of mixer running)
Scrape the bowl down, just give it a mix yourself,
and now we add our dry mixture in,
don't forget the sprinkles,
very important, quarter of a cup,
(sound of sprinkles pouring) or so.
Into the bowl, and mix.
So plop the dough out onto the plastic
and we'll knead it by hand just a little bit
to distribute those sprinkles.
You can see it has a bit of a crumbly texture,
but after you chill it, it'll be totally different.
Into the fridge to chill now for maybe half an hour.
So my dough is out of the fridge, nice and chilled,
and it's just right so I can begin rolling it out.
I'm gonna give it one final roll
and then use the ruler to cut little strips
just under half an inch.
(relaxing music)
I'm gonna press them together,
roll again, and I'll have beautiful stripes
that I can cut little circles with.
You can do any shape you want, but I like circles.
I always like to use a Silpat
because it prevents burning on the bottom of the cookie,
which is just nice, no one wants a burnt cookie
when you're photographing.
These cookies look so cool, anyways,
I'm gonna pop these into the oven at 375
for maybe 10-12 minutes.
I love using candy melt
because you know how to temper it,
you can melt it really easily,
and it cools and hardens right away.
This tasted so good.
If you have any questions, ask in the comments below.
Thanks for watching, and don't forget to subscribe.