perfect sugar cookies

This no-spread sugar cookie recipe is perfect for cutouts and totally delicious. Best of all the dough is easy to work with and needs minimal chilling.

Sugar Cookie Recipe

flour (480 grams, sifted)

corn starch (40 grams)

tsp salt (4 grams)

unsalted butter (227 grams)

sugar (200 grams)

eggs

tsp vanilla extract (5 milliliters)

Sift your the flour, corn starch and salt in a large bowl. Give it a whisk.

In your standing mixer fitted with a paddle attachment, cream the butter and sugar together.

Add the eggs while mixing. Scrape down sides of the bowl.

Add 1 tsp vanilla extract.

Pour in the flour mixture and mix until everything is well incorporated.

Put the dough in a plastic bag, flatten it together, then chill it in the refrigerator so it firms up.

Once the dough is chilled, place it on a rolling matt, sprinkle with flour and roll out with a rolling pin. Move the dough around so to prevent it from sticking.

Use a circular cookie cutter to cut out your cookies. Take away extra scraps to re-roll for more cookies.

Place them on a non-stick baking sheet and bake at 375F for 12 minutes.

INSTRUCTIONS:

https://www.youtube.com/watch?v=rrz1m-BImFM

How to Make No Spread Sugar Cookies
Full Recipe: https://preppykitchen.com/flower-cookies/

I used to get SO FRUSTRATED by sugar cookies that turned into big blobs when baking. All that time basically wasted becasue if your maple leaf, christmas tree, or snowflake looks like some sad puddle, what's the point??! 

This recipe changed everything! You're basically trading out some flour for coren starch and the result is magical.✨No spreading and teh taste is great! I do chill my dough for ease of handling and cutting but it doesn't turn into a soupy mess at room temperature, which is great. 😂 
I've decorated these cookies in so many different ways. Dipping them in chocolate, piping buttercream roses and orchids on tip and even laminating different colors together to get striped cookies! If you have any questions leave a comment below!

How to Make No Spread Sugar Cookies

Light and buttery Sugar Cookies are beautiful, simple, and bake up perfectly every time.  If you’re craving a classic dessert cookie, this is the recipe for you. Ideal for decorating!

all-purpose flour ((480 grams))

salt

baking powder

unsalted butter (softened (227 grams))

sugar ((200 grams))

vanilla extract

In a medium bowl, sift together the flour, salt, and baking powder.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes.

Add the eggs, one at a time, while mixing. Scrape down the sides of the bowl. Beat in the vanilla.

With the mixer running, gradually add in the flour mixture and mix until everything is well incorporated. Divide the dough in half, shape into two disks, and tightly wrap in plastic wrap. Refrigerate for 2 hours or up to 2 days. (if chilling longer than 2 hours, let the dough sit at room temperature for 15 to 30 minutes or until slightly softened.)

Once the dough is chilled and you’re ready to bake, preheat the oven to 375F.

Roll the dough on a lightly floured surface to ¼-inch-thickness. Cut out shapes using 2½-inch cookie cutters. Re-roll as needed for more cookies.

Place the cut-outs on a non-stick baking sheet or parchment-lined baking sheet 1 inch apart.

Bake for 10 to 12 minutes or until the bottom edges start to turn brown. Let cool for a few minutes on the pan then transfer to a wire rack and cool completely. Serve plain or decorate with royal icing.

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Top 3 perfect sugar cookies recipes from across the web

The most viewed perfect sugar cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Sugar Cookie Recipe

Sugar Cookie Recipe

Sugar Cookie Recipe

The most viewed perfect sugar cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine