Soft & flavorful no-spread sugar cookies with crisp edges, ready in under an hour, no chilling required! The unique mixing method is the secret to our flat cookies.
Mix all the dry ingredients in a large mixing bowl with paddle attachment.
Add butter into the flour mixture & mix it on low speed for 2 mins. The mixture should resemble wet sand.
Add the egg & mix the dough for another 2 mins, gradually increasing the speed from low to medium high.
The final dough will look crumbly & it’s exactly how it should be!!!
Divide the dough into 2 equal parts & knead each dough into a smooth ball. Place the dough ball between 2 sheets of parchment paper.
Then gently roll it out into 5/16-inch (8mm) thick disc.
Cut out the cookies using your desired cookie cutter & transfer the cookies using an offset spatula to a baking sheet lined with parchment paper.
Bake the cookies for 10-12 mins at 350°F, or until the edges start to turn light golden color.
Let the cookies cool for 5 mins, then transfer them onto a cooling rack to cool completely.
Once the cookies are completely cooled, decorate with easy powdered sugar icing, colored sugars or royal icing.