Original Post: https://www.sweetandsavorybyshinee.com/sugar-cookies/
No Spread Sugar Cookies
Servings: 3 dozen medium cookies
Yields: About 750g of cookie dough
Calories: 93kcal
Soft and 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. No more puffy cookies!!
Print Recipe
Ingredients
- 3 cups (375 g) all-purpose flour measured properly
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar Note 1
- 1 tablespoon (8 g) cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon coarse kosher salt
- 1 ½ sticks (170 g) unsalted butter Note 2
- 1 (53 g) large egg cold
- 2 teaspoons pure vanilla extract
- ¼ teaspoon almond extract optional, but highly recommended Note 3
Instructions
- Preheat the oven to 350°F (175°C). Line 2-3 baking sheets with parchment papers, or silicone mats.
To prepare the dough:
- In a mixing bowl with a paddle attachment, mix flour, sugars, cornstarch, baking powder, and salt.
- Add butter and mix on low speed until the mixture is evenly moistened, 2 minutes. The mixture should resemble wet sand.
- Add egg, vanilla, and almond extracts and mix until just combined, about 2 minutes, gradually increasing the speed from low to medium high. The dough will be crumbly, but it should stick together when you squeeze it in your hand.
To shape and bake cookies:
- Divide the dough into two equal parts and knead each dough into a smooth ball. (At this point, you can wrap the dough in a plastic wrap and put it in a freezer bag. Refrigerate for up to 3 days or freeze for up to 3 months.)
- Place the dough ball between two sheets of parchment paper. Then gently roll it out into 5/16-inch (8mm) thick disc. (This adjustable rolling pin is a game-changer!) (TIP: Place a silicone mat under the parchment paper with the dough, so it stays in place.)
- Cut out the cookies using your desired cookie cutter and transfer the cookies using an offset spatula to the prepared baking sheets.
- Using cookie cutters, cut out the cookies and arrange them on the prepared baking sheets.
- Gather the scraps of dough, roll and cut out more cookies. Repeat until all the dough is used. (TIP: If the dough is too soft, you may refrigerate the rolled out dough for 5 minutes to firm it up. This will ensure nice crisp edges on your cookies.)
- Bake the cookies for 10-13 minutes, or until the edges start to turn light golden color.
- Cool the cookies on the baking sheet for 5 minutes, then transfer them onto a cooling rack to cool completely.
To decorate:
- Once the cookies are completely cooled, decorate with easy powdered sugar icing, colored sugars or royal icing.
Notes
Note 1: I love how brown sugar adds subtle flavor and softness to the cookies. I've made with both light and dark brown sugars. Dark brown sugar yields darker cookies, so I prefer light brown sugar.
Note 2: Use cold butter. Just bring it out on the counter 10-15 minutes. If it's too hard, simply slice into 1 tablespoon chunks. I prefer unsalted butter. If using salted butter, omit salt called in the recipe.
Note 3: It's hard to pinpoint the almond extract flavor in the final cookies, but it rounds up the flavor perfectly, making these sugar cookies irresistible!
Sugar Cookie Sizes: This recipe yields about 3 dozen medium cookies and about 2 dozen large cookies. I consider 3-inch cookies are medium cookies, and 4.5-inch cookies are large.
Storing Tips:
- The cookie dough freezes well. Divide the dough into 2 parts, flatten into 1/2-inch thick discs and wrap in plastic wrap. Place in a freezer bag and freeze for up to 3 months. To thaw, transfer frozen dough into the fridge and thaw overnight. Then bring it out to room temperature for 15-30 minutes before rolling and shaping the cookie dough.
- Plain sugar cookies also freeze well. Place in an airtight container and freeze for up to 3 months. To thaw, bring it to room temperature.
- Glazed cookies also store well. Once the glaze is fully set, place in an airtight container with parchment paper in between the layers and store at room temperature for up to a week. Freeze fully-set decorated cookies in an airtight container for up to 1 month. To thaw: When you take them out, leave the container on the counter for 8-12 hours and DON’T open it. This will prevent any condensation and color run.
- Don't refrigerate plain or decorated cookies!
- The cookie dough freezes well. Divide the dough into 2 parts, flatten into 1/2-inch thick discs and wrap in plastic wrap. Place in a freezer bag and freeze for up to 3 months. To thaw, transfer frozen dough into the fridge and thaw overnight. Then bring it out to room temperature for 15-30 minutes before rolling and shaping the cookie dough.
- Plain sugar cookies also freeze well. Place in an airtight container and freeze for up to 3 months. To thaw, bring it to room temperature.
- Glazed cookies also store well. Once the glaze is fully set, place in an airtight container with parchment paper in between the layers and store at room temperature for up to a week. Freeze fully-set decorated cookies in an airtight container for up to 1 month. To thaw: When you take them out, leave the container on the counter for 8-12 hours and DON’T open it. This will prevent any condensation and color run.
- Don't refrigerate plain or decorated cookies!
Nutrition
Servings: 1 cookie
Calories: 93kcal
Carbohydrates: 10g
Protein: 1g
Fat: 5g
Sugar: 4g
Sodium: 25mg