Cornstarch Sugar Cookies

December 15, 2015
3 Ratings
Photo by Posie Harwood
  • Prep time 30 minutes
  • Cook time 15 minutes
  • Makes 30 small cookies
Author Notes

Adapted from a recipe I found on a Canadian cornstarch box, these delicate sugar cookies are perfect for rolling out and decorating. They have a silky, almost shortbread-like dough with a perfect snap when you bite into them. —Posie (Harwood) Brien

What You'll Need
  • 1/2 cup confectioners' sugar
  • 3/4 cup butter, softened
  • 1/2 cup cornstarch
  • 1 cup all-purpose flour
  • 1/2 teaspoon vanilla paste or almond extract (optional)
  • 1/2 cup crisp rice cereal (optional)
  1. Preheat your oven to 300° F.
  2. In a large bowl or stand mixer, cream the confectioners' sugar and the butter until light and fluffy.
  3. Add the cornstarch and the flour and mix until the dough comes together. It will be soft and very silky.
  4. Add the vanilla paste OR almond extract, if using, then fold in the crisp rice cereal if using (both are totally optional but are nice ways to jazz up an otherwise very basic cookie).
  5. Roll the dough out on a lightly floured surface to 1/4-inch thickness. If the dough is too soft to handle, chill it for 30 minutes first.
  6. Cut out cookies in any shape you like and place them on a parchment-lined baking sheet. If you want to decorate them, add sparkling sugar or other edible cookie toppings.
  7. Bake for 15 to 20 minutes; the cookies should be just turning light golden brown on the edges.
  8. Remove from the oven and let cool, then transfer to a wire rack to finish cooling.

See what other Food52ers are saying.

  • Kimberly Hunter Soltero
    Kimberly Hunter Soltero
  • fatgirleating

2 Reviews

Kimberly H. December 11, 2016
Dough was easy to work with, and didn't spread...but the baked cookies were chalky and although I added flavoring, tasteless. Maybe a pinch of salt?
fatgirleating March 13, 2016
maybe it's because i made these with gluten free flour, but they were by far the most difficult cookie i have EVER worked with. while their texture is silky, the corn starch makes them taste a bit chalky and they were beyond delicate. back to the drawing board