No Spread Sugar Cookie Recipe
Perfect For Decorating With Royal Icing, This No Spread Sugar Cookie Recipe is easy to roll out, hold shape, and have simple ingredients.
Ingredients
- 6 Cups Flour
- 2 Tsp Baking Powder
- 1 Tsp Salt
- 4 Sticks Butter Room temperature
- 2 Eggs
- 1 tbsp Vanilla Extract
Instructions
Wet Ingredients
- Start by Putting 4 sticks of Room Temperature butter into a bowl or mixer stand
- Add 2 cups of sugar
- Combine for 2 minutes on medium, scrap sides if needed
- Once creamy add 2 eggs one by one on Slow
- Add 1 tbsp of vanilla extract on slow
- Allow mixture to combine on slow for 2 minutes
Dry Ingredients
- Add 6 cups of flour to a bowl
- Add 2 tsp of baking powder
- Add 1 tsp of salt and mix
Combining all Ingredients
- Add flour mixture on slow , portion at a time to wet ingredients
- After all flour is added, allow to continue combining, while scraping sides and bottom if necessary
- Cookie Dough is done when it is not sticky. It shouldn't stick to your hands, you should be able to make a ball
- If cookie dough is still sticky , You may add more 1/8 cup of flour at a time.
Freezing Cookie Dough
- Freeze cookie dough for 2-3 hours or overnight for best results.
- After cookie dough is thaw out, roll out cookie dough 3/8 inch.
- Freeze dough for 10 minutes
- Remove dough from freezer & cut shapes with cutter. Place shapes on pan afterwards.
Bake Cookies
- After all shapes are on a pan, freeze for another 10 minutes. Set Oven to 350 F and bake cookies for 14 minutes. Cookies must be cold and firm before being bake
- Once baked allow to cool down. You may check shape size by using the same cookie cutter.