Sugar cookies that keep their shape while baking


  • 480 patisserie wheat flour, sifted
  • 50 gr cornflour
  • Pinch of sea salt
  • 225 gr butter at room temperature
  • 200 gr extra fine granulated sugar
  • 2 eggs (large eggs)
  • 5 ml vanilla extract


Mix flour with cornstarch and salt.
Place the butter in the bowl of a food processor along with the sugar and beat on medium speed until creamy for about 5 minutes.
Add the eggs one at a time until fully incorporated by the butter. Also add vanilla extract. Knock on.
Now add the flour in parts, on low speed.
Until it is fully absorbed.
Turn out the dough on a large piece of cling film, flatten it nicely until 1 CM thick. Wrap it well in the foil and put it in the fridge for 30 minutes.

Preheat the oven to 190°C. (bottom and top heat).

Roll out the dough to 0.5 cm thickness and cut out shapes.
Place on a baking tray with baking paper.
You can put the leftover dough together again and roll it out. Try to keep the dough as cool as possible during this process.

Bake cookies for 12 to 14 minutes.
Let them cool on a rack.
Decorate them as desired with icing, sugar paste, chocolate …

The unused dough can be frozen perfectly or can be kept in the fridge for a few days.

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