No Spread Christmas Sugar Cookies
These perfect sugar cookies maintain their crisp edges and intricate shapes even after baking, making them ideal for your holiday cookie decorating sessions. The secret lies in the precise ratio of ingredients and a few crucial techniques that most recipes overlook.
Equipment
- Mixer
- Baking Sheets
- Parchment Paper
- Cookie Cutters
- Wire Cooling Rack
Ingredients
Cookie Dough
- 3 cups all-purpose flour plus extra for dusting
- 1 cup unsalted butter cold and cubed
- 1 cup granulated sugar
- 1 large egg cold from refrigerator
- 1 tsp vanilla extract
- 1/2 tsp almond extract optional
- 1/2 tsp salt
- 1 tsp baking powder
Royal Icing (Optional)
- 3 cups powdered sugar sifted
- 2 tbsp meringue powder
- 5-6 tbsp warm water
- 1/2 tsp vanilla extract
- gel food coloring as desired
Instructions
- In a medium bowl, whisk together the flour, salt, and baking powder.
- Cut the cold butter into small cubes and add to your mixer bowl with the sugar. Beat on medium speed just until combined – about 2 minutes. Stop when the mixture looks like coarse sand with some pea-sized butter pieces still visible.
- Add the cold egg, vanilla extract, and almond extract (if using) to the butter mixture. Mix on low speed until just incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until the dough just comes together. Stop mixing as soon as no dry flour remains visible.
- Divide the dough in half and form each portion into a flat disc. Wrap tightly in plastic wrap and refrigerate for at least 1 hour.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Working with one disc at a time (keeping the other refrigerated), roll the dough between two sheets of parchment paper to ¼-inch thickness.
- Remove the top parchment sheet and cut out shapes with your cookie cutters. Transfer the cut cookies to your prepared baking sheets, spacing them 1-2 inches apart.
- For extra insurance against spreading, place the cut-out cookies (on the baking sheet) back in the refrigerator for 10 minutes before baking.
- Bake for 10-12 minutes until the edges are just barely starting to turn golden. The surface should still look matte rather than shiny.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating.
- If making royal icing: mix the powdered sugar, meringue powder, warm water, and vanilla extract until smooth. Add more water to thin or more sugar to thicken as needed. Divide and add food coloring as desired.
Notes
Use cold ingredients for best results - this prevents spreading.
Don't overbeat the butter and sugar - stop when just combined.
The chilling step is non-negotiable for no-spread cookies.
Undecorated cookies stay fresh in an airtight container at room temperature for up to 1 week.
Cookie dough can be refrigerated for up to 3 days or frozen for up to 1 month.
Don't overbeat the butter and sugar - stop when just combined.
The chilling step is non-negotiable for no-spread cookies.
Undecorated cookies stay fresh in an airtight container at room temperature for up to 1 week.
Cookie dough can be refrigerated for up to 3 days or frozen for up to 1 month.
Nutrition
Calories: 120kcalCarbohydrates: 15gProtein: 1.5gFat: 6gSaturated Fat: 3.5gCholesterol: 20mgSodium: 55mgFiber: 0.3gSugar: 7g
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