- Are you sick and tired of having your sugar cookies
just spread out in the oven and become
these crazy looking blobs?
I was, and it plagues me for years until
I finally got this recipe down pat.
There's one secret ingredient and it changes everything.
You don't have to worry about chilling the cookies.
You don't have to worry about anything else.
It's basically foolproof and it's delicious.
Look at that edge.
It's razor sharp.
Okay, let's get started.
I'm adding four cups or 480 grams of all purpose flour
into a bowl and I have a sifter on top of it
so I can sift all the dry ingredients together.
3/4 of a teaspoon of salt,
and I'm not gonna forget my magical ingredient,
1/2 a cup of cornstarch.
This is what makes those cookies hold together
and not spread.
It's pure magic and it changes everything.
Forget all about the chilling, et cetera, et cetera,
et cetera, all those other tricks.
One ingredient substitution, all you need.
Get into there.
Sift everything up, give it a quick whisk and set aside.
I'm adding in one cup of room temperature butter
into a standing mixer fitted with a paddle attachment.
Let's mix it up just a little bit
before we add the sugar in. (mixing sound)
And now one cup of granulated sugar.
We're gonna beat this until it's light and fluffy.
(mixing sound)
Before I add that egg in,
I just wanna show you what light and fluffy looks like.
So you can see,
the sugar and the butter are lighter in color.
They're a little bit fluffier, they've puffed up.
This is what you're looking for.
This is delicious but don't eat it yet.
I have two room temperature eggs to add in one at a time,
so add the first one in,
mix until it's incorporated and
add the second one. (mixing sound)
Second egg in.
Just scrape that bowl.
(mixing sound)
After it's all nice and light and fluffy,
we can add in our dry mixture.
Mix it up, you're gonna to see it come together.
And we can also add the vanilla in at this point.
(mixing sound)
You might wanna scrape the bowl in at this point.
(mixing sound)
Keep mixing.
(mixing sound)
Okay, now you see the dough is sticking to the paddle
and it looks so cool.
Like here you can touch it.
You can form it together.
It's kind of like this crazy play dough
and it is gonna to be no spread.
All that we're gonna do now is add this into a plastic bag,
flatten it together and then chill it
for maybe 20 minutes or so just so it firms up, rests.
This would be perfect for rolling out.
Just roll it up to give it a headstart
and then toss it into the fridge.
That easy.
You can also make those well in advance
and just keep it chilled in the freezer or the fridge.
My dough is all chilled and now I'm gonna roll it out.
Sprinkle some flour because you don't want it to stick.
Use my rolling pin and just roll it out.
And then just like for pie crust,
you wanna move the cookie dough around
because if it sticks, you're gonna to be sad.
I like my cookies a little thick,
so don't roll it out to be paper thin.
It'll burn more easily that way.
Using a circular cookie cutter, my favorite,
and we're just gonna plop some holes down.
Cut my cookies out and now I'm just gonna
take away those extra scraps.
We can re-roll them for more cookies.
Look at that edge.
This will not spread.
It's gonna stay exactly the same.
This recipe is perfect for cutout cookies.
I got so frustrated in the past with
other sugar cookie recipes
and they give you all these tricks.
They just don't work.
You need the cornstarch in there.
One little tiny ingredient adds all the difference.
Okay, plop your cookies out.
I have a silpat.
I really love it because in my humble opinion,
the cookie doesn't burn at the bottom.
It's kind of like an insulator,
but parchment paper will work
or even directly on the cookie sheet.
I just think it will be a little bit more browned.
Normally browning doesn't bother me at all,
but for some reason sugar cookies,
everyone wants them to be perfectly pristine.
Even if it's like a reindeer with little antler tips,
you don't want those antler tips burned.
These are gonna bake at 375 for about 12 minutes
and I will always turn my baking sheet around
halfway through because my oven is
a little bit uneven in this heat.
If you're making bigger cookies or smaller cookies,
you might have to adjust the time.
You can make tiny little button cookies
and they'll bake in a second.
So just be mindful.
The center isn't gonna be set.
It's gonna be a little bit soft.
So like if you tried to pick it up right after baking,
it'll just fall apart.
But take it out of the oven,
let them cool on the baking sheet
and they will harden up and be perfectly baked.
So don't over bake them.
They're gonna be almost a little bit under baked.
Into the oven.
So you know they look nice,
but do they taste good too?
Let's find out.
That is like perfect sugar cookie,
like just the right like softness,
crunchiness on the outside.
The vanilla's coming through a little tiny bit of the salt,
it screams holidays and it's not even
anything piped on top of them.
I enjoy these plain,
but you can also dip them in chocolate.
You can do swipes of like white chocolate on top
and sprinkle like crushed candy cane
or toffee chips or walnuts that have been toasted.
So many delicious things you can do and,
I swear this is like my go-to cookie recipe.
If you have any comments, leave them below.
Thanks so much for watching
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