This recipe is from the "Preppy Kitchen". I liked it because the cookies did not spread but still tasted great. Not the really soft kind, but I prefer them like this anyway. Made these Christmas 2019.
INGREDIENTS:
- 4 cups flour 480g, sifted
- 1/3 cup corn starch 40g
- 3/4 tsp salt 4g
- 1 cup unsalted butter 227g
- 1 cup sugar 200g
- 2 eggs
- 1 tsp vanilla extract 5mLChr
INSTRUCTIONS:
- Sift your the flour, corn starch and salt in a large bowl. Give it a whisk.
- In your standing mixer fitted with a paddle attachment, cream the butter and sugar together.
- Add the eggs while mixing. Scrape down sides of the bowl.
- Add 1 tsp vanilla extract.
- Pour in the flour mixture and mix until everything is well incorporated.
- Put the dough in a plastic bag, flatten it together, then chill it in the refrigerator so it firms up.
- Once the dough is chilled, place it on a rolling matt, sprinkle with flour and roll out with a rolling pin. Move the dough around so to prevent it from sticking.
- Use a circular cookie cutter to cut out your cookies. Take away extra scraps to re-roll for more cookies.
- Place them on a non-stick baking sheet and bake at 375F for 12 minutes.
Notes from Preppy Kitchen
I often use 1/2 cup of corn start for this recipe as if gives you LAZER sharp edges but recently reduced it to a 1/3 cup. This gives a slightly softer cookie while still retaining almost all of the shape during baking. If you want a really soft cookie just add a 1/4 cup and you cookie dough will still be pretty manageable.
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