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This is my go-to recipe for cookies with sharp edges that hold their shape in the oven.
It works for cutting out simple shapes but it is also great for cookies with intricate parts or stamped details. The cookies have a satisfying snap and pair great with buttercream or royal icing!
What you need:
Flour – All Purpose Flour is the base for these cookies.
Corn Starch – This is the key ingredient! The corn starch is what ensures that the cookies to hold their shape and have a nice snap.
Salt – Just a pinch of kosher salt helps to balance out the flavors.
Butter – For these cookies, use unsalted butter. You can use it right out of the refrigerator, just cut it into 1/2 inch cubes and whip it in a stand mixer for a few minutes to soften.
Sugar – Granulated sugar gets creamed into the butter until it is light and fluffy.
Vanilla Extract – The perfect flavor to add!
Eggs – The eggs bring the dough together and add a little richness.
How to make the cookies:
Whisk the dry ingredients together and set aside. In a stand mixer with a paddle attachment, mix the cubed butter until it’s softened. Add the sugar and whip on medium high until it’s light and creamy.
Transfer to plastic wrap and pat down into a square. Wrap completely and flatten with a rolling pin, then place it in the refrigerator for one hour.
Preheat the oven to 375º F. Unwrap the dough and place between two sheets of parchment paper. Roll it out to a rectangle that is about 1/4 inch thick. Cut out the cookies with a well floured cookie cutter and place on baking sheets with Silpat baking mats. I used this cute Boston Terrier cookie cuter for this batch-I love how it stamps in the details. The cookie holds the shape perfectly and the lines are easy to outline with flooding consistency royal icing.
Bake the cookies for 12 minutes. Transfer to a wire rack and allow to cool completely before decorating with icing.
Pro Tips:
- This cookie dough is very sturdy- if your cookie cutter has narrow parts (like the stamped out ears) that break off, just gently press it back in place. I had to press a bunch of the ears back in place and all of the cookies held up after baking.
- If there are any jagged edges, you can easily file thin down with a serrated knife or microplane/zester
You can see more about the Boston Terrier cookies here.
Ingredients
- 454 grams all purpose flour
- 60 grams corn starch
- 1/2 tsp salt
- 227 grams butter unsalted
- 200 grams granulated sugar
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Whisk the dry ingredients together and set aside.
- In a stand mixer with a paddle attachment, mix the cubed butter until it’s softened. Add the sugar and whip on medium high speed until it’s light and creamy.
- Scrape down the bowl, then add the eggs and vanilla extract while mixing on low.
- Add the dry ingredients and mix just until the dough forms a ball.
- Transfer to plastic wrap and pat down into a square. Wrap completely and flatten with a rolling pin, then place it in the refrigerator for one hour.
- Preheat the oven to 375º F.
- Unwrap the dough and place it between two sheets of parchment paper. Roll it out to a rectangle that is about 1/4 inch thick.
- Cut out the cookies with a well floured cookie cutter and place on parchment lined baking sheets. Bake the cookies for 12 minutes.
- Transfer the cookies to a wire rack and allow to cool completely before decorating with icing.
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