The Secrets to Perfect Sugar Cookies (Zero Chill Time)

By Sugar Spun Run · 45 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat the butter and sugar until creamy, about 1 minute on medium speed.
3. Add the egg, vanilla and almond extract, and beat on medium speed until fully combined, scraping the sides and bottom of the bowl.
4. In a separate bowl, whisk together the flour, cornstarch, baking powder and salt.
5. On low speed, add the flour mixture to the butter mixture very gradually until fully combined. Add the flour in 4 to 5 parts, letting each part mix in before adding the next.
6. Form the dough into a disk and place it on a lightly floured surface. Dust the top lightly with flour.
7. Roll the dough to about 1/4 inch (6.5 mm) thick with a lightly floured rolling pin, loosening it from the counter with a spatula as you go. Dust with more flour if it sticks.
8. Cut out shapes with cookie cutters, re-rolling the scraps. Place the cookies on the prepared sheet at least 1 inch (2.5 cm) apart.
9. Bake on the center rack for 8 to 10 minutes for 2.5 to 3 inch (7.5 cm) cookies, adjusting for smaller or larger cookies, until the edges just start to turn light golden.
10. Cool on the baking sheet for 5 to 10 minutes, then move to a rack to cool completely. Decorate with icing if desired.

Summarized from Sugar Spun Run's video. Watch it for the details.

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