Drop Sugar Cookie

Sugar cookies are a family favorite and now with our new all-purpose flour they are really easy to make. These sugar cookies are a drop kind of cookie (meaning roll out into balls and then coated with sugar.vs. using a rolling pin to roll them out.) If you want cookies to roll out, grab that recipe here.

This recipe is top 14 allergen free, gluten free and vegan.

The first step to making these is to gather all your ingredients and supplies.

Sugar Cookies

Makes approximately 36 cookies depending on size of cookie cutter used

Tools Needed:

• Two Baking Pans
• Parchment Paper
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Spatula
• Hand or Stand Mixer
• Cooling Rack(s)

Ingredients Needed: 

• 2 1/4 cups Kate’s Safe & Sweet All-Purpose Flour (279 grams)
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup (your safe) stick butter, at room temperature
• 3/4 cup granulated sugar plus 1/4 cup granulated sugar (divided)
• 2 tablespoons (your safe) milk
• 1 tablespoon cornstarch (or arrowroot powder)
• 1 1/2 teaspoons vanilla extract
• Additional All-Purpose Flour as needed

Instructions:

1. Preheat oven to 350°F.
2. Line two sheet baking pans with parchment paper and set aside.
3. In a medium bowl whisk together flour, baking powder, and salt. Set aside.
4. In a large bowl with a stand mixer or hand mixer, beat butter for 1 minute until creamy, using a paddle attachment. Add 3/4 cups of granulated sugar then beat on high for 2-3 minutes, until light and fluffy.
5. Add in milk, cornstarch and vanilla. Beat on high, scraping down sides, until batter is combined and fluffy.
6. Add flour about 1 cup at a time and continue to mix on low until combined. Continue to add in remaining flour. If the dough feels sticky or wet, add up to another 1/4 cup (31 grams) of flour.
7. Place remaining 1/4 cup granulated sugar into a ball. Roll sugar cookie dough into balls, and then roll and coat with the sugar.
8. Add balls onto cookie sheets and press down gently.
9. Bake 8-12 minutes, or until edges are very lightly colored. Cookies will firm up when cooled – pull out of the oven when they still look slightly undercooked.
10. Let cool on pan for 5 minutes then remove to continue cooling on cooling rack(s).

*You may chill the dough 30-60 minutes, overnight or up to several days. If refrigerating, let it rest at room temperature for about 10-15 minutes before placing on the cookie trays.

Check out our entire selection of recipes here.