Perfect No-Spread Sugar Cookies for Decorating
Discover the ultimate recipe for perfect no-spread Sugar Cookies, designed for flawless cut-out shapes every time. These cookies boast a deliciously dense and chewy center with perfectly crisp edges, making them the ideal choice for all your holiday baking and decorating projects. Whether you're a seasoned baker or just looking for fun Desserts Cookies to make with the family, this foolproof recipe guarantees beautiful and tasty results.
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Servings: 20 medium sized cookies
Calories: 122kcal
Ingredients
- 1/2 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 large egg at room temperature
- 1 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon salt
Instructions
- Combine the room temperature butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until just combined, about 45 seconds, ensuring not to over-aerate the mixture.
- Add the room temperature large egg, vanilla extract, and almond extract to the butter mixture. Beat for another minute until everything is well incorporated.
- Scrape down the sides of the mixer bowl with a spatula. Add the all-purpose flour and salt, then mix on low until the dough comes together and no dry streaks of flour are visible.
- Form the cookie dough into a flat, oval-shaped disk and wrap it tightly in plastic wrap. Refrigerate the dough for at least one hour, or overnight, to allow it to chill and firm up.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent the cookies from sticking.
- Lightly flour a clean work surface and your rolling pin. Roll out the chilled cookie dough to an even thickness of approximately 1/4 inch.
- Cut out your desired shapes using cookie cutters, dipping the cutter in flour occasionally to prevent sticking. Carefully transfer the cut-out cookies to the prepared baking sheets.
- Bake for 8 to 12 minutes, depending on cookie size, or until the edges are lightly golden brown while the centers remain soft. Smaller cookies will need closer to 8 minutes, while larger ones may take up to 12.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Ensure they are fully cooled before decorating or storing.
Equipment
- Stand Mixer
- Baking Sheets
- Rolling Pin
- Cookie Cutters
Notes
For the best results, ensure your butter and egg are at room temperature for smooth mixing. Avoid over-mixing the dough to maintain a tender, chewy texture. Chilling the dough is crucial—at least one hour is recommended to prevent spreading. For intricate shapes, freeze the cut-out cookies on the baking sheet for 15-20 minutes before baking to ensure they hold their sharp edges perfectly.
Nutrition
Calories: 122kcal | Carbohydrates: 18g | Protein: 1.5g | Fat: 4.9g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 65mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 10.1g | Vitamin A: 150IU | Calcium: 4mg | Iron: 0.4mg