No Spread Sugar Cookies

• 份量: 18 servings
• 准备时间: 20 minutes
• 总时间: 32 minutes

配料

480g all-purpose flour (4 cups)

200g sugar (1 cup) - either 200g white sugar OR 134g (2/3 cup) white sugar + 66g (1/3 cup) light brown sugar

30g corn starch (3 tbsp + 2 tsp)

7g salt (1 tsp)

1 cup/2 sticks/8oz unsalted butter (room temperature) (226 grams)

2 large eggs (room temperature) (100 grams)

12g vanilla bean paste (2 tsp) - can substitute vanilla extra 1:1

步骤

Preheat oven to 375 degrees F (190 C)

In a large bowl, whisk together flour, corn starch and salt.

In a medium bowl, measure out the sugar.

In a small bowl, crack in the eggs.

In a small bowl, measure out the vanilla bean paste.

Using paddle attachment, cream together butter and sugar. Beat on medium high until mixture is well-incorporated and is slightly lighter in color. It should be airy and fluffy.

Add in the eggs one at a time, just barely incorporating the mixture after each egg.

Add in the vanilla. Mix on low first to incorporate until the mixture is viscous, then beat on medium high until the mixture is fluffy again. Do not over mix!

Add in the flour mixture. Be careful not to over mix the dough. The dough is done when it starts to clumb on the paddle and pulls away from the sides.

Roll dough out to 5/16", cut out shapes and plan on pan (I prefer to use perforated silicone baking mats).

Bake for 8-12 minutes at 375 degrees F (bake time depends on size of cookies & how closely placed together)