The Best Sugar Cookie Cutouts Ever {With A Secret Ingredient}

Hey, folks. Sorry I've been MIA, but as I'm about to show you (and as you may have already seen if you follow my Instagram stories), I was just busy making 200 sugar cookies for a graduation and a wedding cake back to back.
Before I keel over dead from exhaustion, I thought I would quickly share this cookie recipe with you, because it's truly THE BEST SUGAR COOKIE RECIPE EVERRRR.

There are a few secrets to get the best sugar cookies every time.

1. Use some corn syrup. This is my secret ingredient. It will keep your cookies from being dry and crumbly and instead they will be soft, sweet, and even slightly chewy.

2. Use a little corn starch. This also helps improve the softness/chewiness.

3. Refrigerate overnight. I don't always do this because I am lazy and impatient, but the results are even more perfect if you can force yourself to do this.

4. Use powdered sugar to roll out your cookies. NEVER use flour unless you want dry, horrible cookies.

5. Do not over-bake your cookies. This is probably obvious, but everyone loves a warm, slightly under-baked cookie (don't you?!?).

I saved all of my Instagram stories of the process of baking a nine-tuple batch of these cookies because I'm too sentimental to let them just be erased after 24 hours. Enjoy.
    • The Best Sugar Cookie Cutouts Ever
    • Makes about 22 cookies
    • For the Cookies:
    • 2 sticks salted butter, softened
    • 3/4 cup granulated sugar
    • 1/4 cup light corn syrup
    • 1 teaspoon vanilla extract
    • 1 whole egg
    • 1 egg yolk
    • 3 cups all-purpose flour
    • 1/2 tablespoon cornstarch
    • 1/2 teaspoon salt
    • 2 teaspoons baking powder
    • Powdered sugar (for rolling)
    • For the Glaze:
    • 1 1/2 cups powdered sugar
    • 3 tablespoons salted butter
    • 1/2 teaspoon vanilla extract (use clear vanilla or almond extract if you want the glaze to be pure white)
    • Milk
    • Beat the sugar, butter, and corn syrup until well combined. Add the vanilla and eggs and continue beating until smooth.
    • Mix together the flour, cornstarch, salt, and baking powder. Add to the butter mixture and mix only until combined. Do not over-mix.
    • For best results, refrigerate the dough overnight, but they will also be okay if you just cut and bake them now. Overnight refrigeration improves the texture and flavor. I actually cut mine out and the refrigerated the cutouts so they would be ready to throw in the panggangan the next day, but you can also refrigerate the whole lump of dough to cut out the next day.
    • Roll out the dough on a clean surface that is thoroughly dusted in powdered sugar. Do not use flour. Cut into shapes and place on baking sheets covered in parchment paper.
    • Bake at 350º for 8-11 minutes or until desired doneness is reached (it's best if you bake them just until the middle is set and the bottom is just very, very slightly browned. Cool on wire rack.
    • For the glaze, met the butter and add the powdered sugar and vanilla. Add a teaspoon of milk at a time until you have the right consistency (see video). Dip the cookies in the the glaze and apply sprinkles immediately.
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