Classic No-Spread Sugar Cookies for Decorating
These classic no-spread sugar cookies are perfect for decorating, holding their shape beautifully during baking. The key to their success is chilling the dough thoroughly.
Equipment
- Large bowl
- Stand mixer
- Rubber spatula
- Medium bowl
- Whisk
- Plastic wrap
- Baking sheets
- Parchment paper
- Silicone baking mats
- Rolling pin
- Cookie cutters
- Wire rack
Ingredients
Cookie Dough
- 1 cup Unsalted Butter (2 sticks), softened
- 1 ½ cups Granulated Sugar
- 2 Large Eggs at room temperature
- 2 teaspoons Vanilla Extract
- 3 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
Instructions
Preparation
- In a large bowl, cream softened butter and granulated sugar until light and fluffy, scraping the bowl as needed.
- Beat in eggs one at a time, then stir in vanilla extract; it's okay if the mixture looks slightly curdled.
- Whisk flour, baking powder, and salt in a separate bowl.
- Gradually add dry ingredients to wet, mixing on low speed until just combined to avoid overmixing and tough cookies.
- Divide the dough in half, flatten each into a disc, wrap tightly, and refrigerate for at least 2 hours or overnight to prevent spreading.
Baking
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- Roll one disc of chilled dough on a lightly floured surface or between parchment paper to 1/4-inch thickness, then cut out shapes with cookie cutters.
- Transfer cut cookies to prepared baking sheets, leaving 1 inch between them; re-roll and cut scraps, chilling if necessary.
- Bake for 8-10 minutes until edges are lightly golden and centers are set, taking care not to overbake for tender cookies.
- Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely before decorating.
Notes
Chilling the dough thoroughly is crucial for preventing the cookies from spreading during baking and making them easier to handle. Do not overbake the cookies if you prefer a tender texture; the edges should be lightly golden, and the centers just set. Make sure the cookies are completely cool before attempting to decorate them to prevent icing from melting or smudging.