No Spread Sugar Cookies
Get ready to indulge in the ultimate sugar cookie experience! These delightful treats are incredibly soft and buttery, practically dissolving in your mouth with every bite. With just a handful of simple ingredients like rich butter and pure vanilla, plus a quick mixing technique, you’ll have a batch of no-spread sugar cookies ready to enjoy in no time!
Prep
15
min
Cook
12
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥛Dairy & Eggs(2)
- butter and sugar
- 1 egg
🫙Pantry Staples(2)
- flour
- 1 teaspoon of vanilla extract (5 ml)
👨🍳 Instructions
- 1
Preheat your oven to 160 degrees fan force.
- 2
Using the paddle attachment on your mixer, mix together the butter and sugar until well combined.
- 3
Add in one egg and a teaspoon of vanilla extract and mix to combine.
- 4
Add flour and mix on a low speed until just combined. Make sure not to overwork your dough.
- 5
Scrape down the paddle and the sides of the bowl and shape into a ball.
- 6
Lightly flour your work surface and roll your dough in the flour to coat.
- 7
Roll out your cookie dough to a 6mm thickness.
- 8
Cut out your shapes and place onto a lined baking tray.
- 9
Place your tray into the freezer for 15 minutes.
- 10
Bake your chilled cookies for 10 to 12 minutes.
- 11
Use a fondant smoother to smooth the top of those cookies.
- 12
Transfer onto a cooling rack and allow to cool completely before decorating.
💡 Pro Tips
- ✓Cream the butter and sugar just until combined and no longer, since over-aerating incorporates excess air that creates lift and encourages spreading during baking.technique1-2 minutes on medium speed
- ✓Chill your rolled and cut cookie dough for at least 30 minutes before baking so the butter solidifies again, preventing it from melting too fast in the oven and causing spread.timing30 minutes at 4°C
- ✓Roll dough to a uniform 6mm thickness using guide rods or spacers, because inconsistent thickness causes thinner edges to overbake and spread before the center sets.equipment6mm thickness
- ✓Use butter straight from the fridge at around 15°C rather than fully softened, since firmer butter melts more slowly in the oven, giving the flour's gluten structure time to set before the fat liquefies.ingredient15°C
- ✓Bake at 160°C fan force for no more than 10-12 minutes and rotate the tray at the halfway point, since fan ovens circulate heat unevenly and hot spots can cause localized spreading.timing160°C, 10-12 minutes
Share this recipe
Prep
15
min
Cook
12
min
Serves
12
people
Level
beginner
Share this recipe
No Spread Sugar Cookies
Get ready to indulge in the ultimate sugar cookie experience! These delightful treats are incredibly soft and buttery, practically dissolving in your mouth with every bite. With just a handful of simple ingredients like rich butter and pure vanilla, plus a quick mixing technique, you’ll have a batch of no-spread sugar cookies ready to enjoy in no time!
📝 Ingredients
Serves 12🥛Dairy & Eggs(2)
- butter and sugar
- 1 egg
🫙Pantry Staples(2)
- flour
- 1 teaspoon of vanilla extract (5 ml)
👨🍳 Instructions
- 1
Preheat your oven to 160 degrees fan force.
- 2
Using the paddle attachment on your mixer, mix together the butter and sugar until well combined.
- 3
Add in one egg and a teaspoon of vanilla extract and mix to combine.
- 4
Add flour and mix on a low speed until just combined. Make sure not to overwork your dough.
- 5
Scrape down the paddle and the sides of the bowl and shape into a ball.
- 6
Lightly flour your work surface and roll your dough in the flour to coat.
- 7
Roll out your cookie dough to a 6mm thickness.
- 8
Cut out your shapes and place onto a lined baking tray.
- 9
Place your tray into the freezer for 15 minutes.
- 10
Bake your chilled cookies for 10 to 12 minutes.
- 11
Use a fondant smoother to smooth the top of those cookies.
- 12
Transfer onto a cooling rack and allow to cool completely before decorating.
💡 Pro Tips
- ✓Cream the butter and sugar just until combined and no longer, since over-aerating incorporates excess air that creates lift and encourages spreading during baking.technique1-2 minutes on medium speed
- ✓Chill your rolled and cut cookie dough for at least 30 minutes before baking so the butter solidifies again, preventing it from melting too fast in the oven and causing spread.timing30 minutes at 4°C
- ✓Roll dough to a uniform 6mm thickness using guide rods or spacers, because inconsistent thickness causes thinner edges to overbake and spread before the center sets.equipment6mm thickness
- ✓Use butter straight from the fridge at around 15°C rather than fully softened, since firmer butter melts more slowly in the oven, giving the flour's gluten structure time to set before the fat liquefies.ingredient15°C
- ✓Bake at 160°C fan force for no more than 10-12 minutes and rotate the tray at the halfway point, since fan ovens circulate heat unevenly and hot spots can cause localized spreading.timing160°C, 10-12 minutes