Yummy 😋 no spread sugar cookie recipe
Have you ever made your favorite sugar cookie recipe or worse yet one of those store bought logs of dough, rolled it all out and cut the perfect shapes with your cookie 🍪 cutter just to have them melt into a misshapen blob in the oven? Well today I have a no fail, no spread sugar cookie recipe that will solve the sugar cookie blob blues for you.
This yummy cookie recipe is super easy and the taste can be customized to your liking. I do recommend an electric or stand mixer for the best results (and to eliminate some hand cramps😂) but this can be made with some good old fashioned hand mixing if that’s all you have on hand 🖐 .
- 1 cup of unsalted butter (softened). If all you have on hand is salted butter, reduce the amount of salt 🧂 called for to 1/2 tsp
- 1 1/2 cups powdered sugar
- 1 egg
- 2 1/2 tsp vanilla extract or emulsion
- 1/2 tsp of almond extract or emulsion (here you can get a little creative. If you don‘t want almond, use extra vanilla instead, or get really creative and try a different flavor)
- 2 1/4 - 2 3/4 cups of all purpose flour ( you may or may not use all of the flour. More in that later)
- 2 tsp baking powder
- 1 tsp salt
1. In a small bowl slightly beat the egg and flavorings together.
2. In your mixing bowl add the sugar and butter and cream together
3. Add in the egg mixture and stir into completely incorporated.
4. In a separate bowl sift together 2 1/2 cups flour, the baking powder, and salt. Slowly add this mixture to wet ingredients making sure to incorporate fully between additions.
5. The dough is ready when most of it is sticking to the paddle or spoon and it doesn’t stick to your finger when you touch it. The dough should have a little give.
6. If after adding original flour mixture, dough is still sticky, continue to slowly add remaining flour until correct texture is achieved.
7. Let dough sit for at least 30 minutes before rolling.
8. Preheat oven to 400 C .
9. Roll out dough to about 1/4 inch thickness And cut your shapes. Re-roll and repeat until dough is gone.
10. Bake between 6-8 minutes. This part may take a little practice as each oven is different. You want the cookie to be baked but not brown on top.
Cool Completely and decorate as desired. This recipe will make approximately 2 dozen regular sized cookies. Less for large cutters or more for minis
1. I find the dough easier to work with when cold. I usually wrap and refrigerate dough for at least an hour. This is not required but I find you get cleaner cuts with your shapes if the dough is cold.
2. If while cutting I find the dough to be getting to soft for my liking, I’ll pop the whole sheet in the freezer for 5-10 minutes and than continue to cut.
3. If cookies have a slight dome after coming out of the oven, immediately take a fondant smoother or bowl scraper and rub it over the top of the cookie. This will give you a nice flat service to decorate on.
4. If decorating with royal icing, it’s always neat to let the cookies sit for 24 hours before decorating. The oil from the cookies can seep into your icing causing discoloration.
I hope you and your family enjoy this recipe for many years to come. I can't wait to see your beautiful creations. Tag us on social media with your posts.