Cookie Advent Calendar – The Secret to Non-Spreading Sugar Cookies is CORN STARCH

Recipe (See Above Images for Pics of the Early Steps):

Ingredients –

For the Cookie Dough (you may want to make 2 batches in case you need more or if there is a mishap) – 

• 4 Cups Flour
• 1/3 Cup Corn Starch
• 1/2 Tsp Salt
• 1 Cup Unsalted Butter (softened)
• 1 Cup Sugar
• 2 Large Eggs
• 1.5 Tsp Vanilla Extract

For the Icing (make multiple batches as needed) – 

• 1 Cup Confectioners’ Sugar
• 4 Tsp Milk
• 2 Tsp Light Corn Syrup
• 1/3 Tsp Almond Extract
• Various Food Coloring

Instructions –

Make the Cookie Dough  –

1. Sift flour, corn starch, and sale in a bowl, and mix together.
2. Cream the butter and sugar together in a large bowl, approximately 2-3 minutes
3. Add in the eggs while mixing the butter and sugar, scrape down the sides of the bowl as needed
4. Add in the vanilla
5. Pour in the flour mixture and mix until well incorporated

Form the Dough and  Bake –

1. Roll out the dough to 1/4 inch thick and create your shapes
2. For the Advent Calendar Base – I put parchment paper on a baking tray and made a rectangle, cut 25 squares into it (each 2 in x 2 in), and then cleaned up the edges to desired shape.
3. For the cookies – Save all the squares from above. Also cut out 25 additional cookies that are smaller than the squares.
4. Put the formed cookies (calendar base, 25 squares, 25 mini cookies) in the fridge for 30+ minutes.
5. Bake at 375F for –
   *small cookies – 10 – 12 minutes
   *squares (2 inches) – 12 – 14 mins
   *calendar base – 12 – 15 mins
6. Let cool to room temperature

Make the Icing and Decorate –

1. Stir together the confectioners sugar and milk into a small bowl
2. Add in the light corn syrup and stir well
3. Add in the almond extract and stir well (add in more milk or corn syrup if too think, and add in more confectioners sugar if too thin)
4. Divide into smaller bowls and add in/mix food coloring to desired colors

DECORATE! Let Dry, and Assemble.