No Spread Sugar Cookies
These No Spread Sugar Cookies hold their shape perfectly, making them ideal for decorating. Easy to make, buttery, and delicious!
Servings: 24 servings
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.