by These no-spread Best Sugar Cookies recipes are wonderful for cutouts and frosting, and they’re delightfully sweet and tasty. Unlike other sugar cookie doughs, which become a gloopy mess at room temperature, this dough is easy to work with and requires little refrigeration.
This sugar cookie recipe will make you fall in love. It’s much simpler to cut out shapes with, and the cookies won’t spread when baked. Instead of rounded pillows that just approximate the form you cut them into, you’ll have super-sharp-edged cookies that are ideal for decorating with Royal Icing or Sugar Cookie Icing. Try my ginger snap cookie recipe for another Christmas treat!
What you will require for this recipe
Unsalted Butter: If you use salted butter, reduce the amount of salt in the recipe to 1/4 teaspoon.
Vanilla Extract: You should definitely use the highest quality you can because it does make a difference in the taste. Best Sugar Cookies Recipe
1. In a large mixing bowl, sift together the flour, corn starch, and salt. Give it a good stir.
2. Cream the butter and sugar in a standing mixer equipped with a paddle attachment.
3. While mixing, add the eggs. Scrape down the bowl’s sides.
4. 1 teaspoon vanilla essence, stirred in.
5. Pour in the flour mixture and mix until everything is fully combined, scraping the bowl down as needed.
6. Place the dough in a plastic bag, flatten it, and chill it in the refrigerator to firm up. Place the cooled dough on a rolling surface, sprinkle with flour, and roll out with a rolling pin. To keep the dough from sticking, move it around. Cut out your biscuits with round cookie cutters. Take any leftover scraps and re-roll for additional cookies. Bake for 12 minutes at 375 degrees Fahrenheit on nonstick cookie sheets. Allow them to cool on the cookie sheets for a few minutes before moving them to a wire rack to cool fully. Best Sugar Cookies Recipe
Sugar cookie pro tips
- I used to use 1/2 cup of corn starch for this recipe since it produces LASER sharp edges, but I recently decreased it to 1/3 cup. This results in a somewhat softer cookie that retains virtually all of its form while baking. If you want a super soft cookie, add 1/4 cup and your cookie dough will still be workable. Best Sugar Cookies Recipe
- If your butter isn’t room temperature, cut it into a few pieces and microwave in 5-second bursts on 50% power. With each explosion, flip the butter.
- Check your flour measurements! The most common error is using too much flour in a recipe. A kitchen scale is a finest and simplest way to measure flour.
- Scrape down your bowl a few times. If there is a glob of butter that is not blended with the flour, it will lose form and melt when cooked.
- If possible, use high-quality vanilla. Aside from the butter, this is the major flavor you’ll notice and is well worth the expenditure!
- This recipe does not use baking powder since it would cause the cookies to puff up and lose their form, making them unsuitable for royal icing.
The addition of that third cup of corn starch completely transforms the dough. It handles better at room temperature than other cookie doughs and truly holds together rather than sticking to your fingers or the work surface.
How to prevent cookies from spreading in your oven
- Cornstarch should be added to the dry ingredients. I’d start with a spoonful of cornstarch for every cup of flour. Check out the consistency and tweak as needed.
- Avoid using leavening chemicals such as baking soda and baking powder to make cookies that spread less. Your cookie will be slightly denser, but it will not puff up nearly as much in the oven.
- The cool period in this recipe is merely there to allow you to handle the dough without marring the surface of the cookies. It has nothing to do with how they spread in the oven. Recipes without cornstarch may require many hours of chilling time before the dough is fully set.
How do you keep sugar cookies from getting sticky?
Although corn starch can help, the best technique to keep cookie dough from sticking is to roll it out between two pieces of plastic wrap. There will be no hassle and ZERO possibility of staying this way. It’s usually a good idea to flour your work surface thoroughly and to stir the dough around often. I prefer to work on a pastry mat that can be picked up and placed in the refrigerator. Best Sugar Cookies Recipe!
Why do recipients request unsalted butter?
Different brands of butter add varying quantities of salt to their product. Using unsalted butter allows you to manage the quantity of salt in a dish and achieve a consistent outcome no matter where you reside. This is also why kosher salt is used in recipes. Smaller and bigger grains of salt are found in different varieties of salt; the smaller the particle, the more salt each teaspoon will store. Consistent grain size is all that is required when specifying kosher salt. Having said that, you can normally use salted butter in recipes and simply decrease or eliminate the extra salt. Best Sugar Cookies Recipe!
If you’ve tried this sugar cookie recipe, please rate it and let me know how you liked it in the comments section below; I love hearing from you! Best Sugar Cookies Recipe!, Vanilla buttercream
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Sugar Cookies Recipe
Description
This no-spread sugar cookie recipe is great for cutouts and tastes great. Best of all, the dough is simple to work with and requires little refrigeration.
Ingredients
Instructions
- In a large mixing bowl, sift together the flour, corn starch, and salt. Give it a good stir.
- Cream the butter and sugar in a standing mixer equipped with a paddle attachment.
- While mixing, add the eggs. Scrape down the bowl’s sides.
- 1 teaspoon vanilla extract
- Pour in the flour mixture and stir until thoroughly combined.
- Place the dough in a plastic bag, flatten it, and chill it in the refrigerator to firm up.
- Place the cold dough on a rolling mat, sprinkle with flour, and roll out with a rolling pin.
- To keep the dough from sticking, move it around.
- Cut out your cookies with a round cookie cutter. Take any leftover scraps and re-roll for additional cookies.
- Place them on a nonstick baking sheet and bake for 12 minutes at 375°F.
Video
Notes
- I used to use 1/2 cup of cornstarch for this recipe since it produces LAZER sharp edges, but I recently lowered it to 1/3 cup. This results in a somewhat softer cookie that retains virtually all of its form while baking. If you want a super soft cookie, just add a 1/4 cup of flour and the cookie dough will still be workable.
Servings 24
- Amount Per Serving
- Calories 192
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 5g25%
- Cholesterol 34mg12%
- Sodium 80mg4%
- Potassium 30mg1%
- Total Carbohydrate 27g9%
- Sugars 8g
- Protein 3g6%
- Vitamin A 255 IU
- Calcium 7 mg
- Iron 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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