Best No Spread Cutout Sugar Cookies
Discover the secret to perfectly shaped cutout sugar cookies with our Best No Spread Cutout Sugar Cookie Recipe.
Equipment
- 1 Mixer
- 1 Mixing bowl
- 4 Sheets of parchment paper
- 1 Rolling Pin (preferably with rings)
- 1 Cookie cutter
- 1 Baking sheet
Ingredients
- ½ cup (135g) Unsalted butter
- ½ cup Granulated sugar
- 1 pc Eggs, large
- 1 ¾ cups All purpose flour (you might need 1/4 cup extra)
- ¼ cup Cornstarch
- ¼ tsp Salt
- ½ tsp Vanilla extract
Instructions
- Preheat the oven to 375 degrees, and line baking sheets with parchment.
- Using the paddle attachment, mix the butter and sugar, just until combined. Do not cream this mixture.
- Add the egg and mix again
- Add the flour, cornstarch, vanilla and salt, and mix on medium low speed. The mixture will seem very dry and sandy at first, but after 3 to 5 minutes in the mixer it should gather itself into a ball and pull away cleanly from the sides of the bowl. (See Note 1)
- Roll the dough out between 2 sheets of parchment paper, to a thickness of 1/4-inch to 1/2-inch. (See Note 2)
- Cut into shapes, peel away from the bottom sheet of parchment carefully and flip onto the prepared baking sheets. (See Note 3)
- Bake until set around the edges but still a bit soft in the centers. Check on the 7-8 minute mark. A slight browning on the sides mean it's done (See Note 4)
Notes
- If the dough seem too sticky, mix in the extra 1/4 cup flour into the dough.
- Use rolling pin rings to even out the thickness.
- The number of cookies that this recipe yields depends on the size of your cookie cutter.
- Smaller cookies will cook faster. For 2" cookies, check for doneness at 6-minute mark and remove as soon the sides start to slight brown. Check every minute thereafter for bigger cookies.
Pro Tips
- Don’t soften the butter – By working swiftly, the butter remains relatively cold when placed in the oven, ensuring the dough holds its shape without melting and spreading on the baking sheet.
- Mix until just combined – Avoid overmixing the butter to prevent excessive air incorporation, which can lead to spreading during baking.
- Omit the leavening – You might notice that my recipe skips any leavening agents. Typically, baking powder helps baked goods rise and expand, resulting in a light and fluffy texture. While that’s perfect for muffins or pancakes, we’re all about cookies here. We want them to have a bit of chewiness and density. Why? Well, think about it – if you’re mailing or transporting your cookies, you don’t want them too delicate or prone to breaking. So, skipping the leavening agents gives you a sturdier cookie without sacrificing any deliciousness.
- The secret ingredient – CORNSTARCH. It’s like pure magic. Not only does it give these sugar cookies just the right amount of structure without making them tough, but it also transforms the dough into an absolute dream to work with! Seriously, it’s not sticky or crumbly – it just behaves exactly how you want it to. And those edges? They’re so clean and perfect, you’ll think you’ve hit the baking jackpot!
- Parchment paper is your baking BFF – Seriously, rolling out dough between two sheets of parchment paper is a game-changer. It’s mess-free and fuss-free – I barely need to wipe down my countertops afterward! Plus, no need for bench flour, which can sometimes result in tougher cookies. I even line my baking sheets with parchment paper to prevent sticking and keep them cleaner. And bonus: I reuse the same sheets for both baking and decorating, so they’re getting double duty!
- Rolling pin rings are a game-changer – They ensure your dough is rolled out to a consistent thickness, which means your cookies will bake evenly. No more guessing or unevenly baked batches!