No Spread Sugar Cookies
No one can resist the charm of a beautifully decorated sugar cookie, especially during the holidays or special celebrations. However, achieving that perfect shape without the spreading can often feel like a daunting task. Enter the No Spread Sugar Cookies recipe! With the right balance of ingredients, including cake flour and some essential tips, you can create sugar cookies that maintain their shape and are perfect for icing and decorating. Let’s dive into this delightful cookie adventure!
Top Reasons to Make No Spread Sugar Cookies
- Perfect Shape: These cookies hold their shape, making them ideal for decorating.
- Easy to Roll: The dough is easy to handle and roll out for cut-out cookies.
- Delicious Flavor: Buttery and sweet, these cookies are a hit with everyone.
- Versatile: You can customize them with various flavors and decorations.
- Great for All Occasions: Perfect for birthdays, holidays, or just a sweet treat at home.
Your Shopping Guide
Before you start baking, make sure you have all the necessary ingredients on hand:
- 2 cups cake flour: This gives the cookies a tender crumb.
- 1 cup all-purpose flour: A blend with cake flour helps maintain structure.
- 1 cup sugar: Sweetness is key in sugar cookies.
- ¾ cup salted butter (softened): Adds richness and flavor.
- 1 whole egg + 1 egg white: Provides structure and moisture.
- ½ cup butter-flavored shortening (softened): Ensures the cookies don’t spread.
- 1 tsp baking powder: Gives the cookies a slight lift.
- ½ tsp cream of tartar: Ensures soft cookies with a nice texture.
- 3 tsp vanilla extract: For that classic sugar cookie flavor.
- ¼ cup sugar (for dusting): Adds a sweet finishing touch to the cookies.
Before You Start: Equipment
Before jumping into the mixing bowl, gather your equipment:
- Mixing bowls: For combining ingredients.
- Electric mixer: To cream the butter and sugars together smoothly.
- Rolling pin: Essential for rolling out the dough.
- Cookie cutters: Choose your favorite shapes!
- Baking sheets: To bake the cookies evenly.
- Parchment paper: Helps prevent sticking and makes cleanup easier.
- Cooling rack: For cooling the cookies after baking.
No Spread Sugar Cookies, Made Easy
Ready to bake? Follow these step-by-step instructions to create your No Spread Sugar Cookies:
Step 1: Prepare the Dough
In a large mixing bowl, combine the softened butter, butter-flavored shortening, and sugar. Beat on medium speed until light and fluffy, about 2-3 minutes. This step is crucial for incorporating air into the mixture, which will help create a tender cookie.
Step 2: Add Eggs and Vanilla
Add the whole egg, egg white, and vanilla extract to the butter mixture. Beat until well combined. The addition of both whole egg and egg white helps bind the ingredients while keeping the dough from becoming too runny.
Step 3: Mix the Dry Ingredients
In another bowl, whisk together the cake flour, all-purpose flour, baking powder, and cream of tartar. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
Step 4: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 1 hour. Chilling the dough is key to preventing spreading, allowing the flavors to meld and the dough to firm up.
Step 5: Preheat the Oven
Preheat your oven to 350°F (175°C) while the dough chills.
Step 6: Roll and Cut
Once the dough is chilled, turn it out onto a lightly floured surface. Roll it out to about ¼-inch thickness. Use cookie cutters to cut out your desired shapes. Place the cookies on a baking sheet lined with parchment paper.
Step 7: Dust with Sugar
Sprinkle the tops of the cookies with sugar before baking. This adds a lovely sweetness and a slight crunch to the top.
Step 8: Bake
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden. The centers may look slightly underbaked; they will continue to firm up as they cool.
Step 9: Cool
Once done, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack. Allow them to cool completely before decorating.
Adaptations for Special Diets
If you’re looking to adapt these cookies for specific dietary needs, here are some options:
- Dairy-Free: Use a dairy-free butter substitute and shortening.
- Gluten-Free: Replace the flours with a gluten-free all-purpose blend.
- Vegan: Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
Problems & Prevention
Sometimes baking can be unpredictable; here are some common issues and how to prevent them:
- Cookies Spread: Ensure the dough is chilled adequately before rolling out. The butter should be softened, but not too warm.
- Too Hard: Avoid overbaking; cookies should be removed from the oven when they are still soft in the center.
- Sticking to the Surface: Use enough flour on your surface when rolling out the dough, and consider using parchment paper.
Leftovers & Meal Prep
If you have leftover cookies (which is rare!), here’s how to store and prep them for later:
You can store baked cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to an airtight container or freezer bag. They will keep well for up to three months. When you’re ready to enjoy, simply thaw at room temperature!
Questions People Ask
Can I use only cake flour for this recipe?
While you can use only cake flour, the combination of cake flour and all-purpose flour helps achieve the right texture and structure in the cookies.
How can I decorate my No Spread Sugar Cookies?
These cookies are perfect for decorating! Use royal icing, buttercream, or fondant to create beautiful designs. Just make sure the cookies are completely cooled before decorating.
What is the best way to cut shapes from the dough?
Use cookie cutters dipped in flour to cut shapes from the dough easily. This prevents the dough from sticking to the cutters.
Can I freeze the dough before baking?
Absolutely! You can freeze the shaped dough for up to three months. Just thaw it in the refrigerator before baking. This makes for quick cookie prep later!
More from the Kitchen
If you enjoyed this recipe, check out these other delightful treats:
Ready to Cook?
Now that you have the recipe, tips, and tricks for making perfect No Spread Sugar Cookies, it’s time to get baking! Gather your ingredients, preheat that oven, and enjoy the delightful process of creating cookies that are as fun to decorate as they are to eat. Happy baking!
No Spread Sugar Cookies
Ingredients
- 2 cups cake flour
- 1 cup all-purpose flour
- 1 cup sugar
- ¾ cup salted butter softened
- 1 whole egg
- ½ cup butter-flavored shortening softened
- 1 tsp baking powder
- ½ tsp cream of tartar
- 3 tsp vanilla extract
- ¼ cup sugar for dusting
Instructions
- In a large mixing bowl, combine the softened butter, butter-flavored shortening, and sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the whole egg, egg white, and vanilla extract to the butter mixture. Beat until well combined.
- In another bowl, whisk together the cake flour, all-purpose flour, baking powder, and cream of tartar. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C) while the dough chills.
- Once the dough is chilled, turn it out onto a lightly floured surface. Roll it out to about ¼-inch thickness. Use cookie cutters to cut out your desired shapes. Place the cookies on a baking sheet lined with parchment paper.
- Sprinkle the tops of the cookies with sugar before baking.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are just starting to turn golden.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a cooling rack. Allow them to cool completely before decorating.
Equipment
- Mixing Bowls
- Electric Mixer
- Rolling Pin
- Cookie cutters
- Baking Sheets
- Parchment Paper
- Cooling Rack
Notes
- Chill the dough thoroughly to prevent spreading during baking.
- Use cookie cutters dipped in flour to easily cut shapes without sticking.
- Store baked cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.
