No Spread Sugar Cookies

A little bit of sugar, a whole lot of happiness—crisp edges and melt-in-your-mouth softness.

Ingredients

• 480g Plain Flour

• 200g White Sugar

• 30g Corn Starch

• 1tsp Salt

• 225g Unsalted Butter

• 2 Large Eggs

• 2tsp Vanilla Extract

1. Preheat your oven to 190°C fan forced.

2. In a large bowl, whisk together flour, cornstarch, and salt.

   
   

3. In a different bowl cream together the butter and sugar until light and fluffy. Add in both eggs and the vanilla and mix until combined.

   
   

4. Add in the flour mixture and mix slowly until the dough starts to form into a ball.

   
   

5. Roll your dough out on a floured surface to be about 3/4 of a cm thick. Cut out your shapes and put onto a lined baking tray about 2 cm apart.

   
   

6. Bake the cookies for 10 minutes, they should be lightly golden around the edges when you take them out of the oven.

   
   

7. Allow the cookies to cool on the baking tray for 5 minutes after baking as they will still be very soft.

   
   

8. After 5 minutes transfer to a cooling rack to cool completely before icing them with royal icing or fondant.