Learn the secret to baking cutout cookies with neat edges, that won’t spread as they bake. You’ll fall in love with decorating and baking these cookies.
226 grams cold unsalted butter, cubed
1 cup granulated sugar
4 cups all purpose flour
3/4 cup cornstarch
3/4 tsp salt
2 tsp vanilla extract
- Royal Icing
3 cups icing sugar
1/4 tsp cream of tartar
2 egg whites
1 tsp vanilla extract
- Preheat oven to 190 C and line baking sheets with baking paper.
- Cream butter and sugar, just until smooth and combined.
- Mix in eggs until incorporated.
- Add the flour, cornstarch and salt, and mix on medium low speed in a stand mixer. The mixture will seem very dry and sandy at first, but after 3-5 minutes in the mixer it will gather into a ball and pull away cleanly from the sides of the bowl.
- Stir in the vanilla and mix into the dough to bring it together.
- Roll the dough out between 2 sheets of baking paper, to a thickness of 1/4 inch.
- Cut into shapes, and bake for 9 to 12 minutes.
- Cool completely, then decorate with royal icing or what ever you like, or just leave them plain.
- Royal Icing
- Put the following ingredients into a stand mixer, icing sugar, cream of tartar and egg white. Mix in bowl, make sure to do this on low speed to begin with, or you will have icing sugar everywhere.Knock down any left over icing sugar than mix for 30 seconds, than add vanilla. Beat for 1-3 minutes.
- To thin out for flooding, add 1-2 teaspoons of water. Beat for 3 minutes.
- Use gel colours to colour icing, as they are better than the liquid colours. Mix until the icing comes to a runny consistency. Cover and sit for 20 minutes.
I am not the best at decorating, but I did enjoy decorating these.