These sugar cookies are so easy and wit the addition of one ingredient the become a magical treat. tart by sifting all-purpose flour in a large mixing bowl together with salt, cornstarch. The cornstarch will make your cookies tender and crisp at the same time, not chewy though. Once you have sifted the ingredients, set it aside. Into a stand mixer bowl, add unsalted room temperature butter and beat for a few minutes then add granulated sugar.

Mix that up until nice and fluffy. Add in room temperature eggs one at a time, the room temperature eggs incorporate way easily and they are what you always want in baking. Add a couple of teaspoon of vanilla extract in and mix that up. You can also use almond extract, lemon zest, so many different flavourings to use.

Add in the flour in one big batch and mix that up starting with low speed then medium until they are well mixed. Your dough should be well when it does not stick to your fingers. Dump the dough in a plastic wrap and push it together then and flat it in the wrap then let it chill in the fridge. Dust your work surface and place the dough then roll it then cut different shapes depending on how you want then cookies to be.

Transfer them to a baking sheet then bake in a 375 degrees oven for about 12 minutes. I like my sugar cookies almost brown and not so brown. Suhagr cookies should be crispy on the outside and almost chewy on the inside.


  • 4 cups flour 480g, sifted
  • 1/3 cup corn starch 40g
  • 3/4 tsp salt 4g
  • 1 cup unsalted butter 227g
  • 1 cup sugar 200g
  • 2 eggs
  • 1 tsp vanilla extract 5mL


  1. Sift your the flour, corn starch and salt in a large bowl, give it a whisk.
  2. In your standing mixer fitted with a paddle attachment, cream the butter and sugar together.
  3. Add the eggs while mixing. Scrape downsides of the bowl.
  4. Add 1 tsp vanilla extract.
  5. Pour in the flour mixture and mix until everything is well incorporated.
  6. Put the dough in a plastic bag, flatten it together, then chill it in the refrigerator so it firms up.
  7. Once the dough is chilled, place it on a rolling matt, sprinkle with flour and roll out with a rolling pin. Move the dough around so to prevent it from sticking.
  8. Use a circular cookie cutter to cut out your cookies. Take away extra scraps to re-roll for more cookies.
  9. Place them on a non-stick baking sheet and bake at 375F for 12 minutes.