Description
These sugar cookies are delicious and beautiful in presentation.
Ingredients
Scale
- 3 1/2 cups (450 g) all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp salt
- 1 1/4 cups (250 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 tbsp canola oil
- ½ cup (1 stick) (115 g) unsalted butter, softened
- ½ cup (85 g) vegetable shortening
- 2 large egg yolks
- 1 whole egg
- 1 tbsp vanilla extract or a combination of vanilla and almond extracts
- Coarse sugar, colored sanding sugar, or sprinkles
Instructions
- Preheat the oven to 375 degrees. Line two baking sheets with parchment.
- In a mixing bowl, whisk together the flour, cornstarch, baking powder, cream of tartar, and salt until evenly blended.
- Combine both sugars, oil, butter, shortening, and vanilla in a separate large mixing bowl. With a paddle attachment of a stand mixer, or using a hand mixer, beat the ingredients for 3-5 minutes until light and fluffy.
- Add the egg yolks and egg to the butter mixture and beat an additional minute until incorporated, scraping the bowl halfway through mixing.
- With the mixer on low speed, slowly add the dry ingredients to the butter and egg mixture until a uniform smooth dough forms.
- Using an ice cream scoop, portion dough into balls and roll in sanding sugar. (At this point, cookie dough may be refrigerated for up to four days, or frozen for several months.)
- Bake cookies for 8-10 minutes, rotating halfway through baking, until tops are cracked and edges barely start to turn golden. Cool briefly, then transfer to baking racks to cool completely.