top of page

Perfect Cookie Cutter Dough

Have you ever made cookie dough so you could use a cute cookie cutter only to find out that the shapes flatten out in the oven?

This recipe solves that problem thanks to the corn starch - flour combination.

I've baked 1000s of cookies with dozens of family, friends, and children over the years using this simple dough. Enjoy!

Here's how to do it:

In a bowl, beat:

1 cup shortening

2 sticks softened butter (16 tablespoons)

1 cup brown sugar

1 cup white sugar

1 teaspoon salt

2 teaspoons baking powder

3 teaspoons vanilla

1 teaspoon almond extract

Once blended, add and beat till fluffy:

2 eggs

In another bowl, combine:

5 cups sugar

1 cup corn starch

Stir into shortening/butter mixture. Divide the dough into 4 discs, wrap with plastic, and refrigerate for 1/2 hour.

Preheat oven to 350 degrees. Remove the chilled dough 1 disc at a time and on a lightly floured surface roll to about 1/8" thick. Use cookie cutters as desired. Roll the scraps and repeat with remaining dough. Put cut-out cookies on cookie sheets lined with parchment.

Bake in a 350 degree oven for about 8-10 minutes till lightly browned around edges. Remove from oven and cool on racks. When cooled, decorate as desired.

Makes about 7 dozen cookies. Recipe can be halved or doubled.


Recent Posts

See All


bottom of page