For the Christmas Sugar Cookies

• Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
• In a mixing bowl, cream the butter, caster sugar, and light brown sugar for 2–3 minutes using a stand mixer fitted with a paddle attachment or an electric hand mixer, until soft and smooth. Scrape down the sides of the bowl.
• Add the milk and vanilla extract. Mix until combined.
• Add the all-purpose flour, cornstarch, salt, and baking soda. Mix until a soft dough forms.
• Fold in the sprinkles until evenly distributed.
• Divide the dough into 9 equal portions, approximately 75–80 g each. Roll each portion into a ball.
You can use a large cookie scoop or measure each portion on a kitchen scale. Smaller portions will also work; just adjust the baking time.
• Roll the dough in caster or granulated sugar until coated, then dip the top into extra sprinkles. You can also dip the tops in sprinkles first and then roll the dough in sugar.
• Arrange the cookies on the prepared baking sheet, leaving at least 3-inch space between them to spread.
• Bake for approximately 10-12 minutes, until the edges are lightly golden. The centers will still look soft.
• If needed, use a round cookie cutter or bowl slightly larger than the cookies to gently shape the edges while they are still hot.
• Allow the cookies to cool completely on the baking sheet before serving.
• Once completely cooled, store the cookies in an airtight container at room temperature for 4-5 days.
You can make them with different sprinkle colors throughout the holiday season, or package a few in clear cookie bags tied with festive ribbon for a simple homemade gift.