For the cookie dough:
  • 1 stick cold, unsalted butter, cubed
  • 1/2 c granulated sugar
  • 1 egg
  • 2 c (8 oz) Better Batter All-Purpose Flour, plus a little more for rolling out the dough
  • 1/4 c + 2 Tbl cornstarch (or substitute arrow root powder)
  • 1/2 tsp kosher salt
  • 1 tsp vanilla
For decorating:


There are two main reasons these cookies don't spread. The first is that there is a substitution of cornstarch for the baking soda and baking powder usually found in sugar cookies. Secondly, the dough is prepared with the butter still very cold, so if they are rolled out, cut, and baked in short order that also minimizes spreading. If you'd rather make the dough with softened butter, just be sure to chill the prepared dough for at least 3-4 hours before rolling and cutting. Preheat and prepare. Preheat the oven to 375 degrees, and line two baking sheets with parchment paper. Make the cookie dough. Using a stand mixer and the paddle attachment, cream the butter and sugar until smooth and combined. Mix in the vanilla and egg until incorporated. Add the flour, cornstarch, and salt, and mix on medium low speed. The mixture will seem very dry and sandy at first, but after 1-2 minutes in the mixer it will gather itself into a ball and pull away cleanly from the sides of the bowl. Roll and cut. Roll the dough out on a sheet of parchment paper lightly dusted with extra flour to a thickness of at least 1/4 inch. Using a small round biscuit cutter (mine was 1 3/4 inch wide), cut into circles and place on prepared baking sheets. Bake. Bake for 7-8 minutes, rotating halfway through baking time, or until just beginning to lightly brown on the bottom of the cookie. Remove from oven and cool completely after transferring to a wire rack. Repeat with remaining cookies. Decorate. Frost with white chocolate cream cheese frosting - I used about 1/2 tsp on each of my cookies then sprinkle with white sugar sprinkles. Add a white chocolate wafer for the mouth then use a little more frosting to "glue" the M&M to the white chocolate. Add tiny dots with the black gel or chocolate icing for eyes. Pinch mini marshmallows to slightly flatten them; affix to the top of the cookie just above the eyes, gently pressing into the frosting. Serve or store in a single layer in an air tight container. Makes 4+ dozen cookies, depending on how thick you roll out the dough and the size of your round cookie cutter. Adapted from Baking A Moment and Wicked Good Kitchen